This chicken and spinach pasta is tossed in a rich, creamy Parmesan-alike sauce for an easy one-pan meal you can have on the table in about 30 minutes. Tender chicken, al dente penne, and fresh spinach come together in a simple skillet dinner that’s ideal for busy weeknights or relaxed weekends.
A single-skillet recipe is a real time-saver when evenings are tight. If you like other quick skillet meals, try variations such as a hearty Philly cheesesteak skillet or a lighter fajita-style veggie skillet in your rotation. This particular pasta delivers creamy, cheesy flavor without a lot of fuss: bite-sized chicken pieces, wholesome spinach, and penne noodles coated in a luxurious Parmesan cream make for a satisfying, family-friendly dinner.
Why you’ll love this recipe:
- Simple – No complicated techniques or hard-to-find ingredients. You only need a large skillet with a lid and a hot burner.
- Fast – Cutting the chicken into small pieces speeds up cooking so the whole dish is ready in roughly 30 minutes.
- Adaptable – Use gluten-free pasta as needed, swap chicken for tofu or a plant-based alternative to make it vegetarian, or add leftover roasted vegetables in place of spinach.
Ingredients
Below is a quick overview of the key ingredients for this one-pan chicken and spinach pasta. Exact measurements are listed in the recipe card that follows.
- Chicken breast – cut into small, bite-sized cubes for quick cooking.
- Minced garlic – fresh garlic gives the best flavor.
- Spices – Italian seasoning, garlic powder, onion powder, salt, and black pepper.
- Liquids – chicken broth, milk, and heavy cream for a creamy sauce.
- Penne noodles – regular or gluten-free penne work well.
- Butter – salted or unsalted to finish the sauce.
- Parmesan – freshly grated Parmesan; asiago or Romano can be used to vary the flavor.
- Spinach – fresh leaves, stems removed if desired.
Instructions
Follow these five straightforward steps for a creamy, one-pan chicken and spinach pasta.
- Heat a large skillet over medium heat and cook the chopped chicken until it begins to brown.
- Add the spices and minced garlic, stir to coat, then pour in the broth, milk, and dry penne; stir to combine.
- Cover the skillet, lower the heat, and let the pasta simmer for about 15–20 minutes until the noodles are nearly tender.
- Remove the pan from heat and stir in the heavy cream, butter, grated Parmesan, and fresh spinach.
- Mix everything until the cheese melts and the spinach wilts; cover for a few minutes if needed, then serve.
Serve
Serve this creamy chicken and spinach pasta on its own or pair it with simple sides to round out the meal. A crisp cranberry apple salad makes a bright starter, while roasted or air-fried vegetables such as carrots or green beans add color and texture. For extra savory crunch, crisp some bacon to crumble over the top.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a splash of cream or milk to help the sauce return to a smooth, creamy texture and prevent separation.
Reheating methods:
- Microwave – Place pasta in a microwave-safe dish, add a drizzle of cream, and heat at 50% power in 1-minute increments, stirring between intervals until hot.
- Stovetop – Transfer pasta to a small pan, add a little cream, and warm over medium-low heat, stirring frequently until evenly heated.
Yes. Ground sausage, turkey, or different cuts of chicken will work well. You can also use sausage links or turkey links sliced into pieces. For a vegetarian option, omit the meat or use tofu or another plant-based protein.
Absolutely. This dish reheats nicely and is convenient for meal prep. Pack portions into airtight containers for lunches or dinners during the week.
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Chicken and Spinach Pasta
This cheesy chicken and spinach pasta is a quick, one-pan meal that comes together in about 30 minutes and makes a comforting, family-friendly dinner.
- 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
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Heat olive oil in a large, lidded skillet. Add cubed chicken, minced garlic, and spices. Toss to coat and cook over medium heat for about 4 minutes until the chicken begins to brown (it does not need to be fully cooked).
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Stir in the chicken broth, heavy cream, and penne. Increase heat to high and bring the mixture to a simmer.
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Once simmering, reduce heat to low and cover. Let the pasta cook for about 12 minutes.
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Uncover and stir. If the pasta needs a little more time, cook an additional 2–3 minutes until tender. Remove from heat and add spinach, a handful at a time as it wilts.
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Stir in remaining heavy cream, butter, and Parmesan until the cheese melts and a creamy sauce forms. Serve warm.