Description
This Creamy Chicken and Spinach Pasta is a quick and comforting dish featuring tender chicken pieces and fresh baby spinach tossed in a luscious Parmesan cream sauce. Perfect for a satisfying weeknight dinner, it combines simple ingredients to create a flavorful meal that comes together in just 30 minutes.
Ingredients
Scale
Pasta and Protein
- 8 ounces uncooked pasta
- 2 chicken breasts, cut into small bite-size pieces
- Salt & pepper, to taste
- Flour, for dredging
Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/3 cup chicken broth
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 5 ounces fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain well and set aside for later use.
- Prepare Chicken: Season the bite-sized chicken pieces with salt and pepper. Lightly dredge them in flour to help achieve a nice golden crust while cooking.
- Cook Chicken: Heat butter and olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and cook for about 30 seconds, stirring constantly to avoid burning and to release its aroma.
- Add Liquids and Seasoning: Stir in the chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Let the mixture simmer gently for 2 to 3 minutes to meld the flavors.
- Simmer Cream: Pour in the heavy cream and bring the sauce to a gentle simmer, allowing it to thicken slightly.
- Add Spinach: Stir in the fresh baby spinach and cook until wilted, integrating its freshness into the creamy sauce.
- Incorporate Cheese: Add the freshly grated Parmesan cheese and stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine All: Return the cooked chicken and drained pasta back into the skillet. Toss everything together carefully to ensure that the pasta and chicken are evenly coated with the creamy sauce.
- Serve: Serve the pasta warm immediately for best taste and texture.
Notes
- Cook pasta just until al dente to prevent it from becoming mushy when tossed with sauce.
- Light flour dredging on chicken creates a slight crust and helps thicken the sauce.
- Use freshly grated Parmesan cheese for best melting and flavor.
- For a lighter option, substitute heavy cream with half-and-half or use a lower-fat milk and adjust cooking time to thicken sauce.
- The dish can be garnished with extra Parmesan or fresh herbs like parsley for additional flavor.
