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Chicken Spinach Pasta

Chicken Spinach Pasta is a quick and nutritious meal, packed with protein and vitamins. This dish combines tender chicken, fresh spinach, and a creamy Parmesan sauce with whole wheat penne pasta. Ready in just 30 minutes, it's perfect for a busy weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: dinner, Pasta, Quick & Easy
Cuisine: American, Italian
Calories: 665
Ingredients Equipment Method

Ingredients
  

  • Ingredients
  • Pasta & Protein:
  • 300 g 10.5 oz penne pasta
  • 2 medium boneless skinless chicken breasts (about 2 cups shredded)
  • Sauce & Flavorings:
  • 2 cloves garlic minced
  • 2 tablespoons basil pesto
  • ½ cup chicken stock
  • ½ cup thickened cream
  • ⅔ cup 60g Parmesan cheese, grated
  • Salt and pepper to taste
  • Vegetables:
  • Approximately 5 cups 4 big handfuls fresh baby spinach

Equipment

  • 1 Large pot (for boiling pasta)
  • 1 Large skillet (for cooking chicken and sauce)
  • 1 Wooden spoon (for stirring)
  • 1 Knife (for chopping garlic and chicken)
  • 1 Cutting board

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
  2. Cook the chicken: While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for about 6-7 minutes per side, until golden brown and cooked through (165°F internal temperature). Remove from the skillet, let rest for a few minutes, then shred or slice.
  3. Prepare the sauce: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken stock and pesto, stirring to combine. Let simmer for 2 minutes.
  4. Add the cream and cheese: Lower the heat and stir in the thickened cream and Parmesan cheese. Stir until melted and smooth.
  5. Combine everything: Add the cooked pasta and shredded chicken back to the skillet. Toss to coat in the sauce. If needed, add a bit of reserved pasta water to loosen the sauce.
  6. Add the spinach: Stir in the baby spinach and let it wilt from the heat of the pasta and sauce. Adjust seasoning with salt and pepper as needed.
  7. Serve: Divide the pasta among plates and top with extra Parmesan cheese if desired. Enjoy!