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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 perfect all the time. Tender noodles, nutritious spinach, and juicy chicken are all covered in a luscious parmesan cream sauce you won’t belief. 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. Find exact measurements in the printable recipe card at the bottom of the page.
- 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
- Elbow 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.
How do you make Chicken and Spinach Pasta?
- 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 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, cover for a few more minutes until the spinach has wilted and cheese has melted.
Just five simple steps give you an easy one-pan pasta dish that has all the flavor of chicken alfredo!
What should I serve with spinach chicken pasta?
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 Fryer 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 in a plastic or glass container with an airtight lid and put into the fridge. This pasta will stay fresh for up to four days.
To reheat, use either the microwave or on the stove top. The key to a perfectly creamy reheated sauce is to add a drizzle of cream when reheating–This helps the sauce to 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 or turkey or chicken links as well. 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! Simply make this pasta ahead of time and place into meal prep containers and keep 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
- 2 teaspoons minced garlic
- 1 tbsp Italian seasoning
- 1 teaspoon EACH garlic powder and onion powder
- ½ teaspoon EACH salt and black pepper
- 1.5 cups chicken broth
- 1.5 cups milk
- 1.5 cups dry elbow noodles, I used Barilla gluten free
- 1/3 cup heavy cream
- 2 tablespoons butter
- 1.5 cups parmesan
- 3 cups spinach
Instructions
- Heat the olive oil in a large skillet, and cook the chicken over medium heat for 4 minutes, stirring occasionally until the chicken has browned. (it doesn't have to be cooked through)
- 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 minutes.
- Once your noodles are cooked, remove from heat and add heavy cream, butter, parmesan, and spinach.
- 5. Stir everything together, cover for a few more minutes until the spinach has wilted and cheese has melted.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
