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Easy Chicken Spinach Pasta Recipe
Ben Carraoli

Easy Chicken Spinach Pasta Recipe

I just made a warm, comforting bowl of easy chicken spinach pasta, and I can’t wait to share the whole process with you. The creamy sauce hugged every piece of pasta so perfectly that I kept going back for “just one more bite.” The chicken turned out juicy, the spinach added a fresh pop of color, and everything came together in one pan — which made cleanup feel effortless.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 quarts water — for boiling the pasta evenly.
  • 1 tablespoon kosher salt divided — seasons both the pasta water and the sauce.
  • 8 ounces dried penne about 2 ½ cups — holds creamy sauce beautifully.
  • 1 pound boneless skinless chicken breast — tender, lean, and cooks quickly.
  • ¾ teaspoon black pepper divided — seasons both the chicken and the sauce.
  • 3 tablespoons olive oil divided — used for sautéing chicken and garlic.
  • 2 teaspoons minced garlic — adds aromatic depth.
  • 1 ½ cups heavy whipping cream — creates a rich velvety sauce.
  • 3 cups baby spinach packed — wilts easily and adds nutrients.
  • ¼ cup sun-dried tomatoes — gives sweet-savory contrast.
  • ½ cup grated Parmesan cheese — melts into the sauce for a salty savory finish.
  • ⅛ teaspoon nutmeg — enhances the creaminess with a warm hint.
  • 1 tablespoon sliced basil — fresh and aromatic for garnish.

Method
 

  1. Bring salted water to a boil and add the penne. Cook until al dente. Drain the pasta but set aside about a cup of pasta water — you’ll use it to adjust the sauce later.
  2. Cut chicken breasts into bite-sized pieces. Season lightly with salt and ¼ teaspoon pepper. This gives even seasoning in every bite.
  3. Heat 2 tablespoons of olive oil in the skillet. Add the chicken in a single layer and cook until golden. This quick sear adds delicious flavor. Remove the chicken and set aside.
  4. Add the remaining oil and minced garlic. Cook for about 30 seconds until fragrant. Be careful not to brown it too much, or it may turn bitter.
  5. Pour in the heavy cream and add a pinch of salt and pepper. Let it simmer until slightly thickened, stirring occasionally so it doesn’t scorch.
  6. Add spinach and sun-dried tomatoes. The spinach will wilt quickly, adding vibrant color and texture, while the tomatoes offer a chewy, tangy contrast.
  7. Turn off the heat and stir in Parmesan and nutmeg. Add a splash of reserved pasta water if the sauce becomes too thick. Adjust seasoning as needed.
  8. Return the cooked chicken to the pan and add the drained pasta. Toss everything together until the sauce coats each piece perfectly.
  9. Finish with fresh basil for a bright, fragrant touch. Serve warm and enjoy the creamy goodness.

Notes

  • I like to keep extra pasta water on hand—it helps me loosen the sauce just right.
  • Sometimes I add a pinch of onion powder with the garlic for a deeper flavor.
  • If I don’t have sun-dried tomatoes, I sauté fresh tomatoes for one minute before adding the cream.
  • A tiny squeeze of lemon at the end brightens the rich sauce beautifully.