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
Scale
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
