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This Chicken and Spinach Pasta is coated in a rich, creamy alfredo sauce for a delicious one-pan dinner you can have ready in just 30 minutes!
A quick and easy one-pan recipe is a lifesaver at the end of a long, busy day! We love this Philly Cheesesteak Skillet when we need something hearty and these Fajita Veggies when we want something light, but this pasta dish is always perfect. Tender noodles, nutritious spinach, and juicy chicken are all covered in a luscious parmesan cream sauce you won’t believe. It’s perfect for hectic weeknights or lazy weekends!
Why you’ll love this recipe:
- Easy – There are no complicated ingredients or difficult cooking methods used in this recipe. All you need is a hot plate and a skillet with a lid!
- Quick – Chopping the chicken up before cooking makes it easy to have this delicious pasta ready in under 30 minutes!
- Versatile – This recipe works great with gluten-free pasta, and you could even make it vegetarian by swapping the chicken with tofu or a meat substitute. You could even toss in leftover roasted vegetables if you don’t love spinach.
Ingredients
Here’s a quick overview of what you’ll need for this easy pasta recipe. The printable recipe card at the bottom of the page provides exact measurements.
- Chicken breast: cut into small bite-sized cubes.
- Minced garlic: freshly minced garlic works best in this recipe.
- Spices: Italian seasoning, Garlic powder, Onion powder, Salt, and Pepper
- Liquid Ingredients: Broth, Milk, and Heavy cream
- Penne Noodles: I use Barilla gluten-free noodles, but regular noodles will also work.
- Butter: salted or unsalted butter.
- Parmesan: asiago or romano cheese is a great option to mix up the flavors.
- Spinach: fresh spinach, stems removed if you prefer.
Instructions
Just five simple steps give you an easy one-pan pasta dish with all the chicken alfredo flavor!
- In a large skillet cook the chopped chicken over medium heat.
- Add the spices and garlic, stir, add broth, milk, and noodles, and stir again.
- Cover your pan, reduce the heat, and let it simmer for 15-20 minutes.
- Once your noodles are cooked, remove from heat and add heavy cream, butter, parmesan, and spinach.
- Stir everything together and cover for a few more minutes until the spinach has wilted and the cheese has melted.
Serve
This dinner is wonderful on its own, but there are tons of sides you could add to bulk up the meal! Consider starting with this Cranberry Apple Salad as an appetizer with amazing textures. Simple veggie sides like these Carrot Fries or Air-Fried Green Beans are quick and healthy, too. If you want to add more protein without another dish, air-fry some bacon to crumble into the pasta!
Storage & Reheating Instructions
This pasta is so easy to store and warm for leftovers or lunches. To store, place it in a plastic or glass container with an airtight lid and put it in the fridge. It will stay fresh for up to four days.
To reheat, use either the microwave or the stovetop. The key to a perfectly creamy reheated sauce is to add a drizzle of cream when reheating. This helps the sauce stay intact instead of separating and becoming oily.
- Microwave – Place into a microwave-safe dish and add a drizzle of cream. Warm in 1-minute increments at 50% power until your desired temperature is met. Stir between each blast.
- Stovetop – Place into a small pot and add a drizzle of cream. Warm over medium-low heat and stir regularly until warmed throughout.
Of course! If you prefer a different protein, feel free to use your favorite! Ground sausage, turkey, or chicken would work great in this recipe. You could also use link sausage, turkey, or chicken links. If you’re a vegetarian, feel free to completely omit the meat or use tofu! You can really make this one-pan pasta your own!
Absolutely! You can make this pasta ahead of time, place it in meal prep containers, and keep it in the fridge. I packed mine with snacks like Roasted Pumpkin Seeds and Chia Pudding to get me through the day.
More One Pan Recipes
- Easy Taco Soup
- Vegetable Lo Mein
- One Pan Cheesy Pasta
- Keto Chicken Zucchini Stir Fry
- Gluten-Free Lemon Butter Broccoli Penne
Chicken and Spinach Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into small pieces
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH garlic powder and onion powder
- ½ teaspoon EACH salt and black pepper
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 2 cups dry penne noodles, I used Barilla gluten free
- 3 cups spinach
- 1/3 cup heavy whipping cream
- 2 tablespoons butter
- 1 cup grated parmesan
Instructions
- Heat the olive oil in a large skillet that can be fitted with a lid. Add the cubed chicken, minced garlic, and spices to the skillet, toss to coat, and cook over medium heat for 4 minutes, stirring occasionally until the chicken has browned. (it doesn't have to be cooked through)
- Stir in the broth, heavy cream, penne pasta and increase the heat to high. Bring the mixture to a simmer.
- Once the mixture is simmering, reduce the heat to low and cover. Allow the pasta to cook for 12 minutes.
- Uncover the pasta and stir well. If needed, cook the pasta for an additional 2-3 minutes until tender. Once your noodles are cooked, remove them from the heat and stir in the spinach. You may need to do this a little at a time as it wilts.
- Add the heavy cream, butter, and parmesan. Stir until the cheese has melted and a sauce has formed.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
