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Creamy Chicken Spinach Pasta Recipe Masterclass
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Creamy Chicken Spinach Pasta Recipe

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 Persons
Calories: 590kcal

Ingredients

  • 2 cups cooked shredded chicken (or rotisserie chicken you already nitpicked off the bone)
  • 8 oz about 225 g pasta (fettuccine, penne, or twists—your call)
  • 2 cups fresh spinach roughly a big handful or two
  • 1 cup heavy cream or use half-and-half for lighter
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 cup chicken broth or water with a splash of stock
  • Salt and black pepper to taste
  • Pinch red pepper flakes optional, for a little kick

Instructions

  • Cook the pasta in salted water until al dente. Drain, reserve a splash of the starchy water, and set aside.
  • In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
  • Pour in the chicken broth and cream. Simmer gently, stirring, until it thickens a bit and looks cozy.
  • Stir in the parmesan until it’s melted into the sauce. If it’s too thick, loosen with a splash of the reserved pasta water.
  • Drop in the spinach and let it wilt, then add the cooked chicken. Heat through, about 2–3 minutes.
  • Toss the pasta into the skillet, coating it with the sauce. Season with salt, pepper, and red pepper flakes if you like a nudge of heat.
  • Serve warm and watch it disappear in record time. Optional: finish with a little extra parmesan on top.