Chicken Spinach Pasta
This one pan chicken spinach pasta recipe is perfect for an easy weeknight meal, with tender chicken, pasta, and spinach, enveloped in a creamy sauce, subtly flavored with garlic and lemon. No one will believe you cooked the whole dinner in just one pan!
Servings: 4
Ingredients
- 3 tablespoons olive oil, divided
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes (see note 1)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ cup diced onion (1 small onion)
- 3 cloves garlic, minced or pressed
- 3 cups chicken broth, more as needed (see note 2)
- 8 ounces uncooked dry pasta (see note 3)
- 5 ounces baby spinach, roughly chopped
- 1 cup heavy cream, at room temperature (see note 4)
- ½ cup grated Parmesan cheese
- 1 teaspoon lemon zest (see note 5)
- 1 tablespoon minced fresh parsley, additional for garnishing
Instructions
- If you haven't done it already, measure out 1 cup of heavy cream and leave it out of the refrigerator to warm up while you prep the recipe.
- Heat 2 tablespoons olive oil in a large skillet (with lid available) over medium-high heat. Add the cubed chicken to the pan, sprinkle with salt and pepper, and cook for 6 to 7 minutes, stirring occasionally, until lightly browned on all sides and cooked through. Remove the chicken from the pan, transferring it to a clean plate, and set aside. Discard any accumulated juices.1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In the same pan over medium heat, heat 1 tablespoon olive oil; add the diced onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.½ cup diced onion, 3 cloves garlic, minced or pressed
- Add the chicken broth to the pan. Stir in the uncooked pasta and bring to a boil over high heat, then reduce the heat to medium.3 cups chicken broth, more as needed, 8 ounces uncooked dry pasta
- Cover the skillet and continue to cook for about 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender. Add more broth or water as needed, but the majority of the liquid should be absorbed by the time the pasta has finished cooking.
- Once the pasta is cooked, add spinach. Cover and cook, stirring occasionally, until spinach has wilted, about 2 minutes.5 ounces baby spinach, roughly chopped
- Reduce heat to medium low, and slowly stir in the cream and Parmesan cheese. Return the chicken to the pan, and sprinkle in lemon zest.1 cup heavy cream, at room temperature, ½ cup grated Parmesan cheese, 1 teaspoon lemon zest
- Simmer over low heat until sauce has thickened slightly (don't boil), stirring frequently. Stir in parsley.1 tablespoon minced fresh parsley, additional for garnishing
- Taste and adjust the seasoning, adding more salt and pepper, if needed. Garnish with additional fresh parsley and additional Parmesan, if desired.
Video
Notes
- Chicken: I make this recipe with boneless skinless chicken breasts, but you could also use boneless skinless thighs.
- Broth: Use low sodium or no-salt-added chicken broth, or homemade broth. The nutrition information is calculated using regular chicken broth.
- Pasta: Any dry pasta will work; my preference is penne or rotini. The medium-sized pasta holds the sauce well and is easier to eat than linguine or spaghetti.
- Heavy cream: For best results, take the cream out of the refrigerator when you begin cooking the meal so it has a chance to warm up. Heavy cream may be labeled as heavy whipping cream.
- Lemon zest: Use a zester or fine grater to zest a lemon. Coarse zest won't work as well in this recipe because it will be too noticeable.
- Possible variations: Instead of spinach, you could stir in frozen peas, lightly cooked asparagus or broccoli, or sautéed mushrooms (sauté them with the onions).
- Storage & reheating: Refrigerate leftovers for up to 4 days. I don't recommend freezing this creamy pasta. Individual portions can be reheated in the microwave at 50% power, just until warmed through. Larger amounts can be reheated in a skillet. Add a splash of cream, milk, or water if pasta seems dry.
Nutrition
Calories: 783kcal | Carbohydrates: 50g | Protein: 51g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 1410mg | Potassium: 1111mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4446IU | Vitamin C: 17mg | Calcium: 224mg | Iron: 3mg
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