If you’re craving something cozy, comforting, and just downright delicious, this Creamy Chicken Spinach Pasta Recipe is exactly what you need. I absolutely love how this dish comes together in just about 30 minutes, making it perfect for busy weeknights when you want all the flavor without the fuss. The creamy homemade parmesan sauce paired with tender chicken and fresh spinach creates a pasta that feels indulgent but still wholesome—and trust me, once you make it, it might just become your go-to dinner!
Why You’ll Love This Recipe
- Super Quick and Easy: You’ll have dinner on the table in just 30 minutes, perfect for busy days.
- Rich and Creamy Homemade Sauce: Made without heavy cream, it’s lighter but still indulgent and velvety.
- Fresh and Flavorful: The spinach adds a pop of green and extra nutrients without overpowering the dish.
- Family-Friendly: My family goes crazy for this, and it’s a great way to sneak some greens onto the plate.
Ingredients You’ll Need
The combination of simple pantry staples and fresh ingredients make this creamy chicken spinach pasta so satisfying. I recommend grabbing good quality parmesan and fresh spinach to really make the flavors shine.
- Pasta: I usually use penne because it holds the sauce beautifully, but rigatoni or fusilli work great too.
- Unsalted Butter: Gives the sauce that rich foundation without added saltiness.
- Garlic: Fresh minced garlic is key for that aromatic savory punch.
- All-Purpose Flour: This is what thickens the sauce perfectly—no lumps!
- Milk: Whole milk works best for creaminess without heaviness.
- Cream Cheese (optional): Adds an extra layer of silky texture and tang, but you can skip it if you want a lighter sauce.
- Parmesan Cheese: Freshly shredded parmesan melts into the sauce for a deep, cheesy flavor you can’t beat.
- Cooked Shredded Chicken: Leftovers work great here—a perfect way to use pre-cooked chicken.
- Fresh Spinach: Adds color, nutrients, and a lovely fresh balance to the richness.
- Reserved Pasta Water: This starchy water helps loosen the sauce and make it silky smooth when mixed with pasta.
- Salt and Pepper: Season carefully at the end to get the perfect balance.
Variations
I love playing around with this creamy chicken spinach pasta recipe depending on what I have on hand or my mood. Feel free to customize it and make it your own—there’s so much room to tweak and still get a crowd-pleaser.
- Swap the Chicken: I once used sautéed shrimp instead, and it was a delightful twist that my family adored.
- Go Veggie-Only: Leave out the chicken and add mushrooms or sun-dried tomatoes for a vegetarian friendly version.
- Make It Gluten-Free: Use gluten-free pasta and a gluten-free flour blend for the roux—the sauce thickens just the same.
- Extra Creamy: When I’m feeling indulgent, I stir in a splash of heavy cream or more cream cheese for extra richness.
How to Make Creamy Chicken Spinach Pasta Recipe
Step 1: Cook pasta and prep to perfection
Start by boiling your pasta in a large pot of very salty water—think “like seawater” salty—to really season the noodles from the inside. I like to cook it just until al dente because the pasta will finish cooking once tossed in the sauce. Don’t forget to reserve about ½ cup of that starchy pasta water before draining. This starchy water is my secret weapon for a silky sauce later on.
Step 2: Build your creamy sauce
Next, melt the butter in the same pot over medium heat and toss in the minced garlic. Let it sauté for about 2 minutes until it’s fragrant and just starting to turn golden—that aroma alone will make your kitchen smell irresistible. Then whisk in the flour and cook it for a minute while whisking continuously; you want to get rid of that raw flour taste and achieve a slightly nutty scent.
Step 3: Turn milk into luscious sauce
Add the milk slowly, whisking constantly so you don’t end up with lumps. At first, the mixture will look thick and a bit gluey, but keep whisking as you add the rest of the milk and it’ll loosen into a smooth, creamy sauce. Patience here makes all the difference. Let it simmer gently for about 6 minutes until it thickens nicely.
Step 4: Add chicken, spinach, and cheese magic
Stir in the cooked shredded chicken and fresh spinach along with the cream cheese (if you’re using it). The spinach wilts quickly and adds a wonderful freshness that balances the decadence. Once the cream cheese melts into the mix, turn off the heat and fold in the parmesan cheese—this step is key to avoid the cheese clumping and to keep the sauce silky.
Step 5: Combine pasta and sauce like a pro
Return the drained pasta to the pot and stir everything together gently. Slowly add a few tablespoons of that reserved pasta water, stirring as you go, until you reach your desired sauciness. This trick gives your sauce that perfect cling without it being too thick or dry. Taste and season with salt and pepper to your liking, then serve immediately for the best, fresh creamy chicken spinach pasta experience.
Pro Tips for Making Creamy Chicken Spinach Pasta Recipe
- Use Freshly Grated Parmesan: Pre-grated cheese can have anti-caking agents that affect melting, so grate your own for the creamiest sauce.
- Don’t Skip Reserving Pasta Water: It’s magic for loosening and emulsifying the sauce without watering down the flavor.
- Cook Pasta Al Dente: The noodles should have a slight bite since they absorb sauce and will soften further once combined.
- Avoid Overheating Cheese: Stir in your parmesan off the heat to prevent graininess or clumping.
How to Serve Creamy Chicken Spinach Pasta Recipe
Garnishes
I always sprinkle a bit of extra freshly grated parmesan and a crack or two of fresh black pepper on top just before serving—it adds that lovely finishing touch. Sometimes I throw on a pinch of red pepper flakes if I want a little heat, or a handful of toasted pine nuts for crunch and nuttiness.
Side Dishes
This dish stands strong on its own, but I like pairing it with a light, crisp salad—like arugula with lemon vinaigrette—or some garlic bread for dipping. Roasted veggies, such as asparagus or cherry tomatoes, make a fresh, colorful side too.
Creative Ways to Present
For a dinner party, I sometimes transfer the creamy chicken spinach pasta into a pretty serving bowl and garnish with fresh basil leaves or parsley. Adding a drizzle of good olive oil or a scattering of edible flowers makes it feel extra special and festive.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I pop them into an airtight container and store in the fridge for up to 3 days. The flavors deepen overnight, but the sauce can thicken, so you’ll want to add a splash of milk or water when reheating to loosen it back up.
Freezing
I’ve had good luck freezing this pasta, but the spinach can get a bit watery upon thawing. To avoid sogginess, cool the pasta completely and freeze it in smaller portions. Thaw overnight in the fridge before reheating gently on the stove with a drizzle of milk to refresh the creaminess.
Reheating
Reheat leftovers gently on the stove over low heat, stirring frequently and adding a splash of milk or reserved pasta water to bring back that luscious sauce texture. Avoid microwaving at full power to keep the sauce from separating or drying out.
FAQs
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Can I use other types of pasta for this Creamy Chicken Spinach Pasta Recipe?
Absolutely! While penne is my favorite because it holds the sauce well, other pastas like fusilli, rotini, rigatoni, or even farfalle will work wonderfully. Just make sure to cook the pasta al dente, so it doesn’t get mushy when combined with the sauce.
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What if I don’t have cream cheese? Can I still make the sauce creamy?
Yes! The cream cheese is optional—it adds extra creaminess and a slight tang, but your sauce will still be rich and velvety with just the butter, milk, and parmesan. If you want, you can substitute with a little heavy cream or mascarpone cheese.
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Can I use uncooked chicken in this recipe?
This recipe calls for cooked shredded chicken because it’s added at the end to warm through without overcooking. If you want to use raw chicken, you’ll need to cook it separately first—grilled, baked, or pan-seared works well—then shred it before adding to the sauce.
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How do I prevent the sauce from getting lumpy?
Whisk the flour and butter mixture thoroughly before adding the milk, and then add the milk gradually while whisking constantly. This steady whisking helps prevent lumps from forming. Also, avoid pouring all the milk in at once—slow and steady wins the race here.
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Is there a dairy-free alternative for this Creamy Chicken Spinach Pasta Recipe?
You can try using dairy-free butter and plant-based milk like oat or cashew milk to make the sauce. Nutritional yeast makes a great parmesan substitute for a cheesy flavor, and to thicken the sauce, you can use a cornstarch slurry instead of flour. Just keep in mind the texture and flavor will be a bit different but still delicious!
Final Thoughts
This Creamy Chicken Spinach Pasta Recipe holds a special place in my weeknight dinner rotation because it’s just so satisfying and adaptable. Whether you need a quick meal to feed hungry family members or a comforting dish to wind down the day, it never disappoints. I hope you enjoy making it as much as we do—you might even find yourself making double just to have leftovers for the next day!
Print
Creamy Chicken Spinach Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (serves 4-6)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
A flavorful and creamy chicken spinach pasta dish that’s ready in just 30 minutes. This recipe features a homemade parmesan sauce made with butter, garlic, cream cheese, and milk, combined with tender shredded chicken and fresh spinach, served over perfectly cooked penne pasta. It’s a comforting and easy weeknight meal packed with protein and greens.
Ingredients
Pasta
- 1 pound penne pasta
Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 3/4 cups milk
- 2 tablespoons cream cheese (optional)
- 1 1/2 cups shredded parmesan cheese, plus extra for garnish
Additional Ingredients
- 2 cups cooked shredded chicken
- 3 heaping cups fresh spinach, lightly chopped
- 1/2 cup reserved pasta water
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the penne in very salty boiling water until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta cooking water for later, then drain the pasta and return the pot to the stove.
- Sauté Garlic: Melt the butter over medium heat in the same pot. Add the minced garlic and sauté until fragrant, about 2 minutes, taking care not to brown the garlic.
- Make Roux: Sprinkle the flour into the melted butter and garlic, whisking constantly to combine. Cook for 1 minute until the mixture is fragrant and lightly browned to eliminate the raw flour taste.
- Add Milk: Gradually add the milk a little at a time, whisking constantly to avoid lumps. The sauce will initially thicken quickly but will loosen as all the milk is incorporated.
- Thicken Sauce: Continue cooking the sauce, whisking occasionally, until it thickens, about 6 minutes. The sauce should be creamy and coat the back of a spoon.
- Add Chicken and Spinach: Stir in the cooked shredded chicken, fresh spinach, and cream cheese (if using). Stir until the cream cheese melts and the spinach wilts.
- Add Parmesan: Turn off the heat and stir in the shredded parmesan cheese until smooth and well combined.
- Combine Pasta and Sauce: Return the cooked pasta to the sauce and stir to coat the pasta evenly. Add the reserved pasta water a few tablespoons at a time until the sauce reaches desired creaminess and consistency.
- Season and Serve: Taste the pasta and season with salt and freshly ground black pepper as needed. Garnish with extra parmesan cheese and freshly cracked black pepper if desired, then serve immediately.
Notes
- This quick and easy weeknight pasta uses a homemade parmesan sauce with chicken and plenty of fresh spinach for a balanced meal.
- Reserving pasta water helps loosen the sauce and integrate the flavors for a creamier texture.
- For extra richness, cream cheese is optional but recommended.
- Use very salty water to cook pasta to enhance flavor.
- Leftovers store well refrigerated for up to 3 days and reheated with a splash of milk or pasta water to restore creaminess.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 618
- Sugar: 6 g
- Sodium: 461 mg
- Fat: 25 g
- Saturated Fat: 11.3 g
- Unsaturated Fat: 13.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 64.9 g
- Fiber: 2.9 g
- Protein: 31.8 g
- Cholesterol: 99 mg
