Creamy Chicken Spinach Pasta for a Quick Weeknight Dinner

This Creamy Chicken Spinach Pasta is a simple dinner that feels special. Tender chicken, fresh spinach, and a smooth sauce come together in one pan.
You only need basic ingredients and about 30 minutes to have a warm, comforting meal on the table.

If you love crispy and juicy chicken, don’t miss
chicken thighs with garlic butter,
crispy chicken thighs skillet,
or these flavorful
baked chicken drumsticks.

Why you’ll love this recipe

• Ready in under 30 minutes
• Uses one skillet for easy cleanup
• Mild, creamy flavor everyone enjoys
• Flexibility to add your favorite veggies
• Family-friendly and kid approved

Ingredients

• 8 oz (225 g) pasta (penne or fusilli)
• 1 lb (450 g) boneless chicken breast, cut into cubes
• 2 tbsp (30 ml) olive oil
• 2 cloves garlic, minced
• 2 cups (60 g) fresh spinach, roughly chopped
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) chicken broth
• ½ cup (50 g) grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of red pepper flakes (optional)

How to make it

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.
3. Add chicken to the skillet. Cook 5–6 minutes, stirring, until golden and cooked through. Remove chicken and set aside.
4. In the same skillet, add garlic and cook 30 seconds until fragrant.
5. Pour in heavy cream and chicken broth. Stir to combine and let simmer 2–3 minutes.
6. Add Parmesan cheese. Stir until cheese melts and sauce thickens slightly.
7. Stir in spinach and cook 1–2 minutes until wilted. Return chicken and cooked pasta to the skillet. Toss to coat.
8. Taste and adjust seasoning with salt, pepper, or red pepper flakes. Serve hot.

Tips and common mistakes

• Don’t overcook the garlic or it can taste bitter.
• Let the sauce simmer; this helps it thicken.
• If sauce is too thick, add a splash more broth.
• Cut chicken into even pieces for uniform cooking.

Substitutions

• Swap heavy cream for half-and-half for a lighter sauce.
• Use kale or arugula instead of spinach.
• Try feta or goat cheese in place of Parmesan.
• Replace chicken with cooked sausage or shrimp.

Storage instructions

• Store leftovers in an airtight container in the fridge for up to 3 days.
• To reheat, warm gently on the stove with a splash of broth or cream.
• Do not freeze; creamy sauces can separate when thawed.

FAQ

Q: Can I use frozen spinach?
A: Yes. Thaw and drain excess water before adding.
Q: What pasta shape works best?
A: Short shapes like penne, rigatoni, or fusilli hold the sauce well.
Q: Can I make this gluten-free?
A: Use gluten-free pasta and ensure broth is gluten-free.
Q: Is there a dairy-free option?
A: Try coconut milk and dairy-free cheese, though flavor will change.