Chicken Spinach Pasta, Healthy and Delicious Weeknight Meal
Perfect for quick weeknight dinners, this Chicken Spinach Pasta comes together in one pan with tender chicken, garlic, creamy sauce, and wilted spinach. Fast, filling, and full of flavor. 🍗🌿🧄
Servings 6
Ingredients
- 1 lb penne pasta dry
- 1.5 lbs chicken breasts boneless and skinless
- 2 cups milk whole or 2%
- 4 large handfuls baby spinach
- 2 tablespoon flour all-purpose whole wheat or gluten free
- 2-3 tablespoon cream cheese
- 3 tablespoon pesto
- 1 tablespoon olive oil extra virgin
- 3 tablespoon Parmesan cheese grated
- 2 tablespoon parsley finely chopped
- 1 teaspoon salt plus more for chicken
- Ground black pepper to taste
Instructions
- Cook the pasta according to the package instructions, but pull it off the heat a few minutes early so it’s al dente. Drain it and set it aside.
- While the pasta cooks, warm up a large Dutch oven or deep skillet over medium heat and add a swirl of oil to coat the bottom.
- Sprinkle salt and pepper on the chicken breasts, then place them in the pan. Let them cook for about 4–5 minutes on each side until fully cooked.
- Take the chicken out, let it rest on a cutting board for a few minutes, and then slice it thinly.
- In a small bowl, mix the milk and flour together until smooth. Pour this into the pot and cook for about 2 minutes, stirring, until it starts to thicken.
- Add the cream cheese and pesto, stirring constantly, until everything melts into a creamy sauce.
- Toss the drained pasta, sliced chicken, and fresh spinach into the pot. Gently stir everything together until the spinach wilts.
- Finish it off with a sprinkle of Parmesan cheese, a touch of parsley, and some freshly cracked black pepper.
- Serve right away and enjoy!
Notes
- To store leftovers, transfer them to an airtight container and keep them in the fridge for up to 4 days.
- Freezing isn’t the best option for pasta dishes, so it’s best to enjoy it fresh.
- Feel free to use any type of pasta you like—white, whole wheat, or gluten-free. Short shapes like bow ties or fusilli work great for this recipe!