Chicken Spinach Pasta

Chicken spinach pasta is the perfect blend of tender chicken, fresh spinach, and a creamy sauce, all twirled around your favorite short pasta. Ready in just about 30 minutes, it's a downright weeknight savior.

If you’ve been looking for a new fuss-free recipe to make with a pack of chicken breasts, this chicken spinach pasta might be the answer.

It's a succulent and wholesome pasta dish that’s super easy to whip up on a busy weeknight. The creamy sauce makes it proper comfort food, while the spinach adds that burst of nutrients you want to get with every meal.

The sauce is very easy to make your own, and you can add other veggies such as mushrooms, bell peppers, zucchini, sun dried tomatoes, or anything else you may have on hand.

Why you’ll love this chicken spinach pasta

• Quick and easy preparation — This recipe is super easy to whip up, so it’s a hassle-free option for busy weeknights.
• Extra creamy and flavorful — The creamy sauce delivers comfort in every bite!
• A satisfying yet balanced meal — This chicken spinach pasta strikes a perfect balance between flavorful indulgence and nutritious eating.

What goes into chicken & spinach pasta

Olive oil + butter — The combination of olive oil and butter adds a rich flavor. If you prefer a lighter option, you can use all olive oil.

Chicken breast — Chicken breast is lean and cooks quickly, making it ideal for this dish. You can substitute with boneless chicken thighs for more flavor, or even turkey breast for a different taste. Leftover rotisserie chicken is another option.

Red onion — Red onions add a sweet and mild flavor. If unavailable, yellow onions or shallots are good alternatives.

Garlic — Fresh garlic is best as it adds depth to the dish. Use ½ teaspoon of garlic powder if you don’t have any fresh garlic available.

Herbs — I used a mix of oregano and basil but you can also experiment with some other herbs, such as rosemary or thyme.

Tomato paste — This adds a concentrated tomato flavor to the pasta dish.

Half and half (single cream) — This makes the sauce creamy. For a richer sauce, use heavy cream.

Fresh baby spinach — Baby spinach wilts easily and blends well. You can substitute with regular spinach; just make sure to remove the tough stems. You can also use a mix of spinach, kale and/or arugula.

Parmesan cheese — Parmesan adds a nutty and salty flavor to the dish — I always prefer to grate my own as the flavor is so much better.

How to make spinach chicken and pasta

Bring a large pot of water to a boil and salt it generously. Add the fusilli and cook according to the package instructions until al dente. Reserve a cup of pasta water before draining.

Meanwhile, heat the olive oil and unsalted butter over medium heat in a large skillet or pan. Add the chicken breast pieces, season them with a bit of salt and pepper, and cook for 5-7 minutes until they turn golden and are fully cooked.

To the same pan with the chicken, add the finely diced red onion and garlic. Sauté until the onion becomes soft and translucent.

Next, add the dried oregano, dried basil, and red chili flakes and stir well.

Stir in the tomato paste to the chicken and onion mixture, cooking for a minute. Pour in the low-sodium chicken broth and bring to a simmer. Then, add the half and half, stirring continuously. Allow the mixture to simmer gently until it begins to thicken into a creamy sauce.

Add the fresh baby spinach to the sauce, stirring until the spinach wilts and integrates into the sauce.

Next, add the cooked pasta to the pan. Toss everything together, ensuring the pasta is well coated with the creamy sauce. If the sauce is too thick, add a little of the reserved pasta water.

Add the grated Parmesan and give it a good stir to mix everything evenly. Taste and adjust the seasoning with additional salt and freshly ground black pepper as needed.

Leftovers and storage

• Cool the creamy chicken pasta to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
• Gently reheat in a microwave, stirring every 30 seconds, or on the stovetop over low heat, adding a splash of water or chicken stock as needed.
• Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the spinach and pasta may change slightly after freezing.

Recipe notes and tips

• Serve with a side of garlic bread or a crunchy salad.
• If you’re serving wine with this spinach chicken pasta, a crisp Chardonnay or a light Pinot Grigio complements the creamy sauce and balances the flavors of the dish beautifully.
• Sprinkle some fresh basil and/or parsley on top right before serving for a burst of flavor and brightness.
• I like to sprinkle some red pepper flakes before serving for a bit of a kick.

If you liked this creamy chicken spinach pasta recipe, you might also like some of my other easy pasta and chicken recipes:

• Butter Chicken Pasta
• Chicken Parmesan Pasta
• Creamy Garlic Chicken Pasta
• Harissa Chicken Pasta
• Chicken Broccoli Pasta

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