Chicken And Spinach Skillet Pasta Recipe

There's nothing quite like the savory aroma of chicken and spinach skillet pasta filling your kitchen after a long day. The rich, creamy sauce clings to every bite of tender chicken and pasta, while the spinach adds a fresh, earthy balance that makes it feel just a little bit healthy.

This recipe came to life one evening when I was staring at a bag of spinach and a lonely chicken breast in the fridge. I tossed them into a skillet with some pasta and cream, and magic happened. Since then, it’s become a weeknight favorite—quick to make, easy to clean up, and loved by everyone at the table. Let’s dive into what makes this one-pan wonder so irresistible.

Why You'll Love This Chicken And Spinach Skillet Pasta

Get ready to fall in love with a pasta dish that’s equal parts comforting, practical, and downright delicious. This chicken and spinach skillet pasta is the kind of meal that hits the table fast—and disappears even faster.

First, let’s talk about ease. This is a true one-skillet recipe, which means less time spent scrubbing pots and more time enjoying dinner. From stovetop to table in about 30 minutes, it’s perfect for busy weeknights or when you just don’t feel like making a fuss.

It’s also wonderfully budget-friendly. With just a few everyday ingredients like chicken, pasta, spinach, and cream, you can feed a whole family without making a dent in your wallet. And since it uses pantry staples, you might already have everything you need.

Another reason to love it? Versatility. You can use whatever pasta you have on hand, swap in kale or arugula for spinach, or even stir in some sun-dried tomatoes or mushrooms for added flair. It’s a recipe that welcomes creativity.

The creamy sauce is the final selling point. It wraps everything together in a silky, savory embrace, seasoned simply but effectively with garlic, parmesan, and a pinch of red pepper flakes. It’s rich without being too heavy—comfort food with a fresh twist.

Ingredients Notes

The magic of this chicken and spinach skillet pasta lies in its simple, well-balanced ingredients. Each component brings its own texture, flavor, and purpose to the dish.

Start with the chicken. Boneless, skinless chicken breasts are ideal here, but chicken thighs work just as well if you prefer a juicier texture. The key is cutting the chicken into bite-sized pieces so they cook quickly and evenly in the skillet.

Next is the pasta. Short-cut pasta like penne, rotini, or fusilli works best in this recipe. These shapes have plenty of surface area to hold onto the creamy sauce, and they cook up perfectly in the same pan as everything else, absorbing all those flavors.

Then comes the spinach. Fresh baby spinach is the go-to—it wilts quickly and blends seamlessly into the dish. If using frozen spinach, make sure it’s fully thawed and well-drained to avoid watering down the sauce.

For the sauce, you’ll need heavy cream and parmesan cheese. The cream gives the dish its richness, while the parmesan adds a salty, nutty depth. A little garlic, some broth, and a few spices round everything out, creating a sauce that’s both flavorful and comforting.

As for equipment, you won’t need much—just a large, deep skillet with a lid. A wooden spoon for stirring and a sharp knife for prepping the chicken are really all that’s required.

How To Make This Chicken And Spinach Skillet Pasta

Making this skillet pasta is delightfully straightforward, and the results are so worth it. Here’s how it all comes together.

Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Let them cook undisturbed for a few minutes until they develop a nice golden-brown crust, then flip and cook through. Once done, transfer them to a plate and set aside.

In the same skillet, reduce the heat to medium and add a bit more oil if needed. Toss in minced garlic and let it sizzle for about 30 seconds, just until fragrant. This is the flavor base for the sauce, so don’t skip this step.

Next, pour in your chicken broth and scrape up any brown bits from the bottom of the pan—those are liquid gold. Add your uncooked pasta directly into the pan along with the heavy cream. Stir to combine, then bring the mixture to a gentle boil. Cover and let it simmer, stirring occasionally, until the pasta is just shy of al dente.

Once the pasta is nearly cooked, stir in the fresh spinach and the cooked chicken. The spinach will wilt down quickly in the hot sauce. Add the grated parmesan cheese and stir until everything is well coated and the cheese is melted into the sauce.

Let the dish simmer uncovered for another couple of minutes to allow the sauce to thicken slightly. The final result should be creamy, cohesive, and just a bit saucy—not too runny, but not dry either. From start to finish, the whole process takes about 30 minutes.

Storage Options

This dish stores surprisingly well, making it a great choice for meal prep or next-day lunches. Let any leftovers cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to 4 days.

If you’d like to freeze it, go for it—but keep in mind that creamy sauces can sometimes separate after freezing. Freeze portions in individual airtight containers or freezer bags. They’ll stay good for about 2 months.

When reheating from the fridge, add a splash of milk or broth to loosen the sauce and warm gently on the stove or in the microwave. If reheating from frozen, thaw overnight in the fridge first, then reheat as above.

Avoid overheating to keep the sauce smooth and the chicken tender.

Variations and Substitutions

One of the best things about this chicken and spinach skillet pasta is how customizable it is. You can easily tweak it to suit your tastes, dietary needs, or whatever ingredients you have on hand.

Want to make it vegetarian? Skip the chicken and add sautéed mushrooms or canned white beans for a hearty, plant-based version. The sauce is so flavorful, you won’t miss the meat.

For a lighter version, swap the heavy cream for half-and-half or even evaporated milk. The texture won’t be quite as rich, but it’ll still be satisfying and creamy.

Need to go gluten-free? Simply use your favorite gluten-free pasta. Just be sure to adjust the cooking time as some gluten-free varieties cook faster than traditional pasta.

Looking to up the spice? Add a generous pinch of red pepper flakes or stir in some chopped jalapeño with the garlic for extra heat. A touch of Cajun seasoning can also take this dish in a whole new direction.

Feel free to get creative and make this recipe your own. Whether you're cleaning out your fridge or trying to impress guests, this dish is endlessly adaptable and always satisfying.

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