Chicken And Spinach Skillet Pasta Recipe

There's something undeniably comforting about a big skillet of creamy chicken and spinach pasta, bubbling away on the stove. The aroma of garlic and parmesan, the sizzle of tender chicken searing, and the vibrant pop of green from fresh spinach make this a one-pan wonder that’s as beautiful as it is delicious.

this Recipe

I first whipped this up on a hectic weeknight when I needed to make dinner fast with what I had in the fridge—half a bag of spinach, some leftover chicken breasts, and a box of pasta. Little did I know it would become a staple in our house, requested again and again for its simple prep, full flavor, and hearty feel.

Let’s dive into what makes this chicken and spinach skillet pasta so irresistible.

Why You'll Love This Chicken and Spinach Skillet Pasta

Get ready to fall in love with the kind of dinner that checks every box: quick, hearty, affordable, and oh-so-satisfying. This Chicken and Spinach Skillet Pasta is weeknight magic with weekend-worthy taste.

First off, this recipe is fast. From prep to plate, you’re looking at just 30 minutes, thanks to smart shortcuts and one-pan cooking. Perfect for those nights when the clock is ticking and the takeout menus are tempting.

It’s also budget-friendly. With everyday pantry staples like pasta, chicken, and frozen or fresh spinach, you can feed your whole family without breaking the bank. No fancy ingredients or grocery store scavenger hunts required.

The one-skillet method is another game-changer. Not only does it cut down on dishes (yes, please!), but cooking everything together also lets the flavors meld into a rich, savory sauce that clings to every bite of pasta.

And let’s not forget how versatile this dish is. You can switch up the protein, toss in extra veggies, or even use a different kind of pasta. It’s endlessly adaptable, making it perfect for picky eaters and adventurous cooks alike.

Now that you’re tempted, let’s take a closer look at what you’ll need to make it.

Ingredients Notes

This Chicken and Spinach Skillet Pasta is built on a foundation of simple, wholesome ingredients that come together in perfect harmony. Each component plays a role in creating a rich, creamy, and satisfying meal.

Chicken is the protein star of this dish. I typically use boneless, skinless chicken breasts, cut into bite-sized pieces. They cook quickly and stay tender when seared properly. You could also use thighs if you prefer a richer flavor, or even shredded rotisserie chicken to save time.

Pasta acts as the comforting base. Short shapes like penne, rotini, or shells work best here because they trap the sauce in their ridges and curves. Whole wheat or gluten-free pasta are great alternatives if needed—just keep an eye on cook times, as they can vary.

Spinach adds both color and nutrition. Fresh baby spinach wilts down beautifully in the skillet, but frozen spinach can also be used in a pinch. Just be sure to thaw and drain it well to avoid watering down the sauce.

Garlic and onion form the flavor foundation. Don’t skimp here—sauteing them until they’re soft and fragrant adds depth and warmth that sets the tone for the whole dish.

You’ll also need cream, chicken broth, and parmesan cheese to create the luscious sauce that ties everything together. A touch of Italian seasoning and crushed red pepper flakes adds a subtle kick. Equipment-wise, all you need is a large, deep skillet or sauté pan with a lid. That’s it!

How To Make This Chicken and Spinach Skillet Pasta

Creating this creamy, flavor-packed pasta is easier than you might think, and it all happens in one pan. Let’s walk through it step by step.

Start by heating a large skillet over medium-high heat. Add a drizzle of olive oil, then toss in your diced chicken once the pan is hot. Season it with salt and pepper, and let it sear for about 3-4 minutes without moving it around too much. Once golden on the outside and cooked through, remove the chicken and set it aside.

In the same skillet, lower the heat to medium and add a bit more oil if needed. Sauté diced onion for 2-3 minutes until soft, then stir in minced garlic and cook just until fragrant—about 30 seconds. This creates a rich, savory base that enhances every bite.

Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Add your uncooked pasta, making sure it's submerged in the liquid as much as possible. Bring the mixture to a gentle boil, then reduce to a simmer and cover.

Let the pasta cook in the sauce for about 10 minutes, stirring occasionally. The starch from the pasta thickens the sauce as it cooks, giving it a luscious texture. Keep an eye on the liquid level—you can add a splash of water or broth if it starts to look dry before the pasta is tender.

Once the pasta is al dente, stir in your cooked chicken, followed by the spinach. It’ll wilt quickly in the heat of the skillet. Add a generous handful of grated parmesan cheese and stir until the sauce is creamy and everything is well coated.

From start to finish, this dish takes around 30 minutes. What you’re left with is a skillet full of golden chicken, tender pasta, and melty parmesan all wrapped in a creamy, garlicky sauce that’s hard to resist.

Storage Options

Leftovers of this Chicken and Spinach Skillet Pasta store beautifully, making it a great meal prep option or next-day lunch.

If you’re planning to store it in the fridge, transfer any cooled leftovers to an airtight container. It’ll keep well for up to 4 days. The flavors actually deepen over time, making it even more delicious the next day.

For longer storage, you can freeze individual portions in freezer-safe containers or resealable bags. Just be sure to let it cool completely before freezing. It will last up to 2 months this way.

To reheat, warm it in a skillet over medium heat with a splash of milk or broth to loosen the sauce. Stir frequently until heated through. The microwave works too—use medium power and cover the dish to retain moisture, stirring halfway through.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize based on what you have or what you’re craving. Don’t be afraid to get creative!

If you’re out of chicken, try swapping in Italian sausage or shrimp for a completely different vibe. Both bring bold flavors that pair beautifully with the creamy sauce and spinach.

To make this vegetarian, skip the meat altogether and add in mushrooms or zucchini. These veggies add heartiness and texture while keeping the dish satisfying and wholesome.

For a lighter version, you can replace the cream with half-and-half or even evaporated milk. The sauce won’t be quite as rich, but it’ll still be velvety and delicious.

If you like heat, add a pinch of crushed red pepper flakes or stir in a spoonful of pesto or sun-dried tomato paste for a flavorful twist. A sprinkle of lemon zest just before serving also brightens everything up.

This recipe is all about flexibility. Whether you’re cleaning out the fridge or catering to dietary needs, it adapts beautifully—and always ends up tasting like home.

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