Chicken and Spinach Pasta is the perfect weeknight meal that blends comfort, freshness, and indulgence into one satisfying dish. Tender bites of seasoned chicken are lightly dredged in flour and seared to golden perfection, creating a flavorful base for a rich, creamy sauce. Fresh spinach adds a pop of color and nutrition, while garlic, parmesan cheese, and a touch of Dijon mustard bring complexity and depth. Served over your favorite pasta, this dish offers a beautiful balance of creamy, savory, and tangy notes that make every bite irresistible.

This recipe is ideal for busy home cooks looking for something that feels fancy but is incredibly simple to make. Everything comes together in under 40 minutes, using common ingredients you may already have on hand. Whether you’re feeding your family, hosting a casual dinner, or meal prepping for the week, Chicken and Spinach Pasta checks all the boxes. It’s hearty, flavorful, and flexible—you can customize it easily to fit your tastes or dietary needs. From the velvety sauce to the satisfying texture of the chicken and pasta, this dish will quickly become a staple in your rotation.

Why You’ll Love This Recipe

1. Creamy and comforting without being heavy

The combination of heavy cream and parmesan creates a rich sauce that’s satisfying but not overly heavy, making it perfect for any season.

2. Quick and easy to prepare

This one-pan meal is ready in under 40 minutes, with minimal cleanup required—ideal for weeknight dinners.

3. Balanced with protein and greens

Lean chicken breast and fresh spinach make this pasta both hearty and nutritious.

4. Family-friendly flavor

The mild, creamy sauce with a hint of garlic and parmesan appeals to kids and adults alike.

5. Versatile and customizable

You can switch up the pasta, add more veggies, or make it spicy—there’s room to adapt it however you like.

Ingredients

Uncooked pasta
Chicken breasts
Salt & pepper
Flour (for dredging)
Butter
Olive oil
Garlic
Chicken broth
Lemon juice
Dijon mustard
Italian seasoning
Heavy/whipping cream
Fresh baby spinach
Freshly grated parmesan cheese

Variations

Use a different protein: Try shrimp, turkey, or rotisserie chicken instead of chicken breasts.
Make it spicy: Add red pepper flakes or a splash of hot sauce for some heat.
Low-carb option: Serve the creamy chicken and spinach over zucchini noodles or cauliflower rice.
Add more vegetables: Mushrooms, sun-dried tomatoes, or roasted red peppers pair beautifully with the creamy sauce.
Make it gluten-free: Use gluten-free pasta and flour for dredging.

How to Make the Recipe

Step 1

Cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 2

Season the chicken pieces with salt and pepper, then lightly dredge them in flour.

Step 3

Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through. Remove and set aside.

Step 4

Lower the heat to medium and add the minced garlic to the skillet. Sauté until fragrant, about 30 seconds.

Step 5

Stir in the chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Let it simmer for a minute to blend the flavors.

Step 6

Pour in the heavy cream, then bring to a gentle simmer. Let it cook for a few minutes until it thickens slightly.

Step 7

Add the spinach and stir until wilted.

Step 8

Stir in the parmesan cheese until melted and the sauce is smooth.

Step 9

Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until well coated.

Tips for Making the Recipe

Don’t overcook the chicken—small bite-size pieces cook quickly and can become dry if overdone.
Use freshly grated parmesan for the best texture and flavor in the sauce.
Reserve a little pasta water to thin the sauce if needed.
Add the spinach at the end so it wilts without overcooking.
Let the sauce simmer gently to avoid curdling the cream.

How to Serve

Serve Chicken and Spinach Pasta warm, straight from the skillet, garnished with extra parmesan and cracked black pepper. It pairs well with a light green salad and a slice of crusty bread to soak up the creamy sauce. For a full meal, you can also serve it with roasted vegetables or a simple garlic bread on the side.

Make Ahead and Storage

Storing Leftovers

Allow the pasta to cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Freezing

This dish can be frozen, but keep in mind that the cream sauce may change texture slightly. Freeze in a sealed container for up to 2 months.

Reheating

Reheat gently on the stove over low heat or in the microwave, adding a splash of chicken broth or cream to restore the sauce’s consistency.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach before adding it to the sauce.

2. What type of pasta works best?

Short pasta like penne, rigatoni, or fusilli holds the sauce well, but any pasta will work.

3. Can I use half-and-half instead of heavy cream?

Yes, but the sauce may be slightly thinner and less rich.

4. Is there a dairy-free version?

Use coconut cream or a plant-based cream substitute and dairy-free cheese.

5. How can I make this dish lower in carbs?

Swap pasta for spiralized zucchini or serve over steamed cauliflower.

6. Can I make this ahead of time?

Yes, but for the best texture, reheat gently and stir in a bit of cream or broth.

7. Does the sauce thicken as it cools?

Yes, it thickens slightly. Reheat with a splash of liquid to loosen it up.

8. What can I substitute for Dijon mustard?

You can use a pinch of ground mustard or omit it if needed, though it adds great flavor.

9. Can I add mushrooms?

Absolutely, sauté them with the garlic for an extra layer of flavor.

10. Can I make it vegetarian?

Yes, omit the chicken and add more vegetables or plant-based protein.

Conclusion

Chicken and Spinach Pasta is a creamy, comforting dish that’s full of flavor and easy to make any night of the week. With simple ingredients and a rich, garlic-infused sauce, it’s a versatile recipe you’ll want to make over and over. Whether you’re feeding a crowd or prepping lunch for tomorrow, this dish is satisfying, flexible, and endlessly delicious.