Chicken Spinach Penne Recipe

Introduction

This Chicken Spinach Penne is a creamy, comforting pasta dish that’s perfect for a quick weeknight dinner. Tender chicken and nutritious spinach come together in a rich Parmesan sauce, making it both flavorful and satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1 lb penne pasta
• Pinch of nutmeg (optional)

Instructions

1. Step 1: Cook the penne pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. Step 3: In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
4. Step 4: Add minced garlic to the onions and cook for another minute until fragrant.
5. Step 5: Stir in the thawed, squeezed spinach and cook for 1-2 minutes until heated through.
6. Step 6: Pour in chicken broth and heavy cream. Bring to a simmer and cook for a few minutes until the sauce thickens slightly.
7. Step 7: Stir in the Parmesan cheese and a pinch of nutmeg if using.
8. Step 8: Return the cooked chicken and drained penne to the skillet. Toss well to combine. If the sauce is too thick, add some reserved pasta water a little at a time to reach desired consistency.
9. Step 9: Serve immediately, garnished with extra Parmesan cheese.

Tips & Variations

• Use fresh spinach instead of frozen for a lighter texture; sauté it until wilted before adding to the sauce.
• Add a pinch of crushed red pepper flakes for a subtle heat boost.
• Substitute penne with rigatoni or fusilli if preferred.
• For a lighter option, replace heavy cream with half-and-half or whole milk, but the sauce will be less rich.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Use about 5 cups of fresh spinach and sauté it until wilted before adding to the sauce.

What can I substitute for heavy cream?

You can use half-and-half or whole milk as a lighter alternative. Keep in mind the sauce will be less rich and may be thinner in consistency.

Chicken Spinach Penne Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

This Chicken Spinach Penne recipe features tender bite-sized chicken pieces sautéed with aromatic garlic and onions, combined with creamy spinach and Parmesan sauce, all tossed with perfectly cooked penne pasta for a rich and satisfying meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry

Liquids and Dairy

• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving

Carbohydrates and Seasoning

• 1 lb penne pasta
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)

Instructions

1. Cook Pasta: Prepare the penne pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water, and set the pasta aside.
2. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Sauté Onion: Add the chopped onion to the same skillet and cook for about 5 minutes until softened and translucent.
4. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
5. Cook Spinach: Add the thawed and squeezed dry spinach to the skillet, cooking for 1-2 minutes until heated through.
6. Make Sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Cook for several minutes until the sauce thickens slightly.
7. Add Cheese and Nutmeg: Stir in the grated Parmesan cheese and a pinch of nutmeg if using, blending thoroughly into the sauce.
8. Combine Ingredients: Return the cooked chicken and the drained penne pasta to the skillet. Toss everything together until well-coated. If the sauce is too thick, add some of the reserved pasta water to loosen it to your desired consistency.
9. Serve: Serve the pasta hot, garnished with extra Parmesan cheese to taste.

Notes

• Make sure to squeeze out excess water from the thawed spinach to avoid a watery sauce.
• Reserve pasta water to adjust the sauce consistency as needed.
• You can substitute heavy cream with half-and-half for a lighter option.
• Adding a pinch of nutmeg enhances the flavor but is optional.
• Use freshly grated Parmesan cheese for best flavor and texture.

Keywords: Chicken Spinach Penne, creamy chicken pasta, spinach pasta recipe, easy Italian chicken recipe, penne pasta with chicken and spinach