Description
A rich and creamy chicken and spinach pasta dish that combines tender chicken pieces, fresh baby spinach, and a luscious parmesan-infused cream sauce tossed with perfectly cooked pasta. Ready in just 30 minutes, this comforting meal is perfect for a quick weeknight dinner.
Ingredients
Scale
For the Pasta and Chicken
- 8 ounces uncooked pasta
- 2 chicken breasts, cut into small bite-size pieces
- Salt & pepper, to taste
- Flour, for dredging
For the Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/3 cup chicken broth
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 5 ounces fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain well and set aside.
- Prepare Chicken: Season the chicken pieces with salt and pepper, then lightly dredge them in flour to create a light coating.
- Cook Chicken: Heat butter and olive oil in a large skillet over medium heat. Add the floured chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Make Sauce Base: Stir in chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Allow the mixture to simmer for 2 to 3 minutes to meld the flavors.
- Add Cream: Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally to combine.
- Wilt Spinach: Add the fresh baby spinach to the sauce and cook until wilted, about 2 to 3 minutes.
- Add Cheese: Stir in the freshly grated parmesan cheese until it melts completely and the sauce becomes smooth and creamy.
- Combine Everything: Return the cooked chicken and drained pasta to the skillet. Toss everything together well to coat the pasta and chicken evenly with the creamy sauce.
- Serve: Serve the creamy chicken and spinach pasta warm, directly from the skillet or plated, for a delicious and satisfying meal.
Notes
- You can use any short pasta like penne, fusilli, or rotini for this recipe.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Make sure not to overcook the spinach to retain its bright color and nutrients.
- To add extra flavor, sprinkle some freshly ground black pepper or chili flakes before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
