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- 8 oz penne pasta - 1 lb boneless, skinless chicken breast, diced - 4 cups fresh spinach, roughly chopped - 1 cup cherry tomatoes, halved - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Crushed red pepper flakes (optional) When I cook Spinach Chicken Pasta, I gather these fresh ingredients. First, I choose 8 ounces of penne pasta. This pasta shape holds the sauce well. Next, I select 1 pound of boneless, skinless chicken breast, diced into bite-sized pieces. The chicken adds protein and flavor. For a pop of color and taste, I add 4 cups of fresh spinach. I roughly chop the spinach to make it easy to eat. I also include 1 cup of cherry tomatoes, halved. These tomatoes bring sweetness and freshness to the dish. To create a creamy sauce, I use 1/2 cup of heavy cream. I mix in 1/2 cup of grated Parmesan cheese for a rich, cheesy flavor. For flavor, I add 3 cloves of minced garlic. The garlic gives the dish a wonderful aroma. I heat the dish with 2 tablespoons of olive oil. I also sprinkle in 1 teaspoon of Italian seasoning. Finally, I season with salt and pepper to taste. If you like heat, add crushed red pepper flakes for a spicy kick. With these ingredients ready, you can make a savory meal in no time! {{ingredient_image_1}} Start by boiling a large pot of salted water. Use about 1 tablespoon of salt for 8 oz of penne pasta. Once the water boils, add the pasta. Cook it for about 10-12 minutes until it’s al dente. After cooking, drain the pasta but save 1/2 cup of the water. This water helps later to adjust the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken breast. Season it with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the chicken for about 5-7 minutes. It should be browned and fully cooked. Next, stir in 3 cloves of minced garlic. Cook this for 1 minute until it smells great. Then, add 4 cups of roughly chopped spinach and 1 cup of halved cherry tomatoes. Sauté these for another 3-4 minutes. The spinach will wilt, and the tomatoes will soften. Now, lower the heat and pour in 1/2 cup of heavy cream. Stir it well to mix. Gradually add in 1/2 cup of grated Parmesan cheese. Stir until it melts and becomes creamy. If the sauce is too thick, slowly mix in the reserved pasta water until it reaches your desired consistency. Finally, add the drained penne pasta to the skillet. Toss everything together so the pasta is coated in the sauce. Allow it to heat through for another 2-3 minutes. Taste and adjust the seasoning with salt, pepper, and optional crushed red pepper flakes for heat. To make sure the chicken is cooked all the way, use a meat thermometer. The chicken should reach 165°F in the thickest part. This keeps it safe and juicy. When adding spinach and cherry tomatoes, add them at the right time. Sauté the spinach until it wilts and the tomatoes soften. This takes about 3-4 minutes. It makes the dish fresh and colorful. To get a creamy sauce without curdling, keep the heat low when adding cream. Stir the cream in slowly and let it warm up. This helps it blend well. If your sauce is too thick, use the pasta water you set aside. Add a little at a time until it’s just right. This keeps the sauce light and helps it cling to the pasta. For extra flavor, add fresh herbs like basil or parsley. Just chop them and toss them in at the end. You can also play with spices. Try adding garlic powder or onion powder for a twist. If you like heat, sprinkle in some crushed red pepper flakes. This will make your Spinach Chicken Pasta pop with flavor. Pro Tips Perfectly Cooked Pasta: Always cook your pasta until al dente, as it will continue to cook slightly when mixed with the sauce. Use Fresh Ingredients: Fresh spinach and ripe cherry tomatoes will enhance the flavor and nutrition of your dish. Adjust Creaminess: If the sauce is too thick, gradually add reserved pasta water until you achieve the desired creamy consistency. Enhance Flavor with Seasoning: Don’t forget to taste and adjust the seasoning with salt, pepper, and crushed red pepper flakes to suit your preference. {{image_2}} You can switch up the protein in this dish easily. Shrimp makes a great choice. Cook the shrimp until they are pink and tender. Tofu is another option. Use firm tofu and press it to remove excess moisture. Cut it into cubes, season, and sauté until golden. For a vegetarian option, consider chickpeas or lentils. Both add protein and texture. They also soak up the sauce well. This way, you can still enjoy a filling meal without meat. While penne pasta works well, feel free to explore other types. Fusilli, farfalle, or even spaghetti can be fun alternatives. Each shape holds the sauce differently, giving you a new taste experience. If you need a gluten-free option, use rice pasta or quinoa pasta. Both options cook quickly and pair nicely with the sauce. Just be sure to follow the package instructions for the best results. Want to lower the calories? Use less cream or swap it for Greek yogurt. This keeps the dish creamy while cutting down on fat. You can also use whole wheat pasta for added fiber. If you are looking for low-carb options, try zucchini noodles or spaghetti squash. They are light and still soak up the sauce. For a dairy-free sauce, use coconut cream instead of heavy cream. It adds a subtle sweetness that pairs well with the other flavors. After you enjoy your Spinach Chicken Pasta, store any leftovers in the fridge. Here are some tips: - Cool down first: Let the pasta sit at room temperature for about 30 minutes. This helps prevent bacteria growth. - Use airtight containers: Glass or BPA-free plastic containers work best. They keep the food fresh and avoid any spills. When it's time to eat your leftovers, you can reheat them easily. Here’s how: - Microwave: Place the pasta in a microwave-safe bowl. Add a splash of water or cream to keep it moist. Cover with a lid or microwave-safe wrap. Heat in 30-second bursts until warm. - Stovetop: Heat a skillet over medium heat. Add a little olive oil or water. Toss in the pasta and stir often. This way, it warms evenly and stays creamy. To keep your pasta from drying out, always add a bit of liquid when reheating. Enjoy your meal again! Spinach Chicken Pasta lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down first. This keeps the pasta fresh and tasty. Yes, you can freeze Spinach Chicken Pasta. Place it in a freezer-safe container. It stays good for about 2 to 3 months. When ready, thaw it in the fridge overnight. Reheat in the microwave or on the stove. You can use half-and-half as a substitute for heavy cream. For a lighter option, use whole milk with a bit of butter. This gives you creaminess without the heaviness. The chicken is fully cooked when it reaches an internal temperature of 165°F. You can cut a piece in half and check that it's no longer pink. The juices should run clear, showing that it is done. Yes, you can make Spinach Chicken Pasta ahead of time. Cook it and let it cool. Store it in the fridge for up to 3 days. Reheat it when you're ready to serve for a quick meal. This blog post showed you how to make a tasty Spinach Chicken Pasta dish. We covered the ingredients, step-by-step instructions, and helpful tips. I shared ideas for variations and storage info. Now you have everything you need to create this meal easily. Don’t hesitate to swap ingredients and make it your own. Enjoy cooking and savoring this delicious dish!

Spinach Chicken Pasta

A delicious and creamy pasta dish with chicken, spinach, and tomatoes.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz penne pasta
  • 1 lb boneless, skinless chicken breast, diced
  • 4 cups fresh spinach, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1 2 heavy cream
  • 1 2 grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • optional crushed red pepper flakes

Instructions
 

  • In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  • In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
  • Stir in the minced garlic and cook for 1 minute until fragrant. Add the cherry tomatoes and chopped spinach to the skillet. Sauté for another 3-4 minutes until the spinach wilts and the tomatoes soften.
  • Lower the heat, then add the heavy cream and stir to combine. Gradually mix in the Parmesan cheese until melted and creamy. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
  • Add the cooked penne to the skillet, tossing the pasta to combine it with the sauce and other ingredients. Allow everything to heat through for another 2-3 minutes. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
  • Plate the Spinach Chicken Pasta into bowls and optionally, sprinkle more Parmesan on top for garnish.

Notes

Add crushed red pepper flakes for extra heat if desired.
Keyword chicken, creamy, pasta, spinach