Creamy Chicken Spinach Pasta
A delicious and creamy chicken spinach pasta dish that is quick to prepare and full of flavor.
Equipment
- Skillet
- Pot for boiling pasta
- Instant read thermometer
Ingredients
- 8 ounces uncooked penne pasta
- 2 boneless skinless chicken breasts
- Salt to taste
- Pepper to taste
- Flour for dredging
- 1 tablespoon butter (14 grams)
- 1 tablespoon olive oil (15 milliliters)
- 4 cloves garlic minced
- ⅓ cup chicken broth (80 milliliters)
- 1 teaspoon lemon juice (5 milliliters)
- ½ teaspoon Dijon mustard (2.5 grams)
- ¼ teaspoon Italian seasoning (0.5 grams)
- 1 cup heavy/whipping cream (240 milliliters)
- 5 ounces fresh baby spinach (140 grams)
- ½ cup freshly grated parmesan cheese (50 grams)
Instructions
- Start by boiling some salted water and add the penne. You want it to cook until it's al dente, feeling slightly firm to the bite. Stir occasionally so it does not stick together.
- While the pasta is cooking, season the chicken breasts with salt and pepper. Dredge them lightly in flour so they get that lovely crust later.
- Grab a large skillet and heat up the olive oil and butter over medium heat. You will know it's ready when the butter is melted and starts to foam.
- Add the chicken to the hot skillet and let it cook for about five minutes on each side, until golden and cooked through. Check for doneness and avoid cutting into the chicken too soon.
- Once the chicken is done, toss in the minced garlic and stir it around for about a minute until it's fragrant.
- Pour in the chicken broth, lemon juice, Dijon mustard, and Italian seasoning, then stir everything together. Let it simmer for a couple of minutes until it slightly thickens.
- Slowly pour in the heavy cream, stirring gently until combined. Do this on low heat to prevent the cream from curdling.
- Stir in the fresh baby spinach and grated Parmesan cheese until the spinach wilts and the cheese melts.
- Finally, add the drained pasta into the skillet, tossing everything together gently.
Notes
Store leftover pasta for 3-4 days in the fridge in a covered container. Reheat slowly over low heat, adding a splash of cream if needed.
Use an instant read thermometer to ensure chicken is cooked to 165F.
For added flavor, scrape up any browned bits in the skillet.
Reheat leftovers slowly over low heat, adding a splash of cream to maintain creaminess.
Pair with French or sourdough bread for a complete meal.
Serve alongside a salad like spring mix with dressing.
Complement with a side of garlic bread.
Add sun-dried tomatoes for a tangy twist.
Incorporate mushrooms for extra earthiness.
Top with fresh herbs like basil or parsley for brightness.
I do not recommend substituting the heavy cream for anything lower fat; it will change the taste and texture substantially.
For frozen spinach, be sure to thaw and squeeze the water out really well before using.