Description
This 30 Minute Creamy Chicken Spinach Pasta is a comforting and delicious dish combining tender shredded chicken with a rich homemade parmesan sauce and fresh spinach. Perfect for a quick weeknight meal, it features al dente penne pasta tossed in a velvety garlic cream sauce enhanced with cream cheese and parmesan for extra richness. The addition of fresh spinach adds a nutritious touch, making this recipe both satisfying and balanced.
Ingredients
Scale
Pasta
- 1 pound pasta (penne)
Sauce
- 3 Tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 Tablespoons all purpose flour
- 1 3/4 cups milk
- 2 Tablespoons cream cheese (optional)
- 1 1/2 cups shredded parmesan cheese, plus extra for garnish
Other
- 2 cups cooked shredded chicken
- 3 heaping cups fresh spinach, lightly chopped
- 1/2 cup reserved pasta water
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of very salty water to a boil. Cook the penne pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return the pot to the stove.
- Make the roux: Add the butter to the pot and melt over medium heat. Add the minced garlic and sauté until fragrant, about 2 minutes, being careful not to burn the garlic.
- Add flour: Stir in the all-purpose flour to the melted butter and garlic. Whisk continuously and cook for 1 minute until the mixture is fragrant and lightly browned, which helps remove the raw flour taste.
- Add milk: Slowly pour in the milk a little at a time while whisking to prevent lumps. The sauce will thicken quickly at first but will loosen as you whisk in the remaining milk smoothly.
- Cook sauce: Continue cooking the sauce over medium heat, whisking occasionally until it thickens, about 6 minutes.
- Add chicken, spinach, and cream cheese: Stir in the cooked shredded chicken, lightly chopped fresh spinach, and cream cheese (if using) until the cream cheese melts and the spinach wilts.
- Finish with parmesan: Turn off the heat and stir in the shredded parmesan cheese until fully incorporated, creating a rich and creamy sauce.
- Toss pasta in sauce: Add the cooked pasta back into the pot with the sauce. Stir to combine thoroughly. Add the reserved pasta water a few tablespoons at a time to achieve a smooth and creamy consistency. You may not need all of the reserved water.
- Season and serve: Taste the pasta and season with salt and pepper as desired. Garnish with extra parmesan cheese and freshly cracked black pepper if preferred. Serve immediately for the best texture and flavor.
Notes
- This recipe is a quick and easy weeknight meal that combines homemade parmesan sauce, shredded chicken, and fresh spinach.
- Reserving pasta water is key to adjust the sauce consistency and make it silky smooth.
- For a richer sauce, cream cheese is optional but recommended.
- Use fresh parmesan cheese for best flavor and texture.
- The spinach adds a fresh, slightly earthy flavor and boosts the nutritional value.
- Serve immediately to enjoy the creamy texture before the sauce thickens too much.
Nutrition
- Serving Size: 1 plate (approx. 1/4 recipe)
- Calories: 618 calories
- Sugar: 6 g
- Sodium: 461.4 mg
- Fat: 25 g
- Saturated Fat: 11.3 g
- Unsaturated Fat: 13.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 64.9 g
- Fiber: 2.9 g
- Protein: 31.8 g
- Cholesterol: 99 mg
