This chicken and spinach pasta skillet is an ideal weeknight dinner — quick, satisfying, and made mostly in one pan. Using simple pantry staples, tender chicken, and fresh spinach tossed in a creamy Parmesan sauce, this dish comes together in about 45 minutes and delivers big flavor with minimal fuss.
The one-pan approach keeps cleanup easy while still delivering a hearty, comforting meal. It’s a go-to among reliable pasta dinner recipes for busy evenings when you want something tasty without a long list of steps.
Chicken and Spinach Pasta Skillet
Katie Shaw
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Equipment
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10-12 inch skillet
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Colander
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Spatula
Ingredients
- 8 ounces penne pasta (half a box)
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper (or to taste)
- 2 cloves garlic (minced)
- 1 cup chicken broth or white wine
- 1 cup heavy cream
- 8 ounces fresh baby spinach
- ½ cup Parmesan cheese (freshly grated preferred)
Instructions
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Cook the pasta. Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Drain, toss with a little olive oil to prevent sticking, and set aside while you prepare the chicken and sauce.
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Cook the chicken. Heat the olive oil in a deep 10–12 inch skillet over medium heat. Add the chicken pieces in a single layer, season with salt, pepper, and crushed red pepper, and cook 5–6 minutes, turning halfway through, until golden and cooked through. Remove the chicken and set aside.
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Make the sauce. In the same skillet, add the minced garlic and cook, stirring, about 1 minute until fragrant. Pour in the chicken broth or wine to deglaze the pan, scraping up browned bits. Lower the heat and stir in the heavy cream and Parmesan until smooth. Return the chicken to the skillet and simmer a few minutes until the sauce thickens slightly.
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Add the spinach and pasta. Remove the skillet from the heat, stir in the fresh spinach and fold until it wilts. Add the cooked pasta and toss to coat everything evenly with the sauce.
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Serve. Finish with extra grated Parmesan if you like and serve immediately while warm.
Notes
Use a good-quality olive oil for the best flavor — it really enhances the chicken and sauce.
Add the spinach off the heat so it wilts quickly and keeps its bright color and texture.
If you double the recipe, cook the chicken in batches so it browns properly instead of steaming from overcrowding the pan.
Customize by adding other vegetables such as mushrooms or bell peppers, or swap chicken for sausage if you prefer a different flavor profile.
Grate Parmesan fresh for the best texture and flavor; it melts into the sauce better than pre-grated varieties.
Taste the sauce at the end and adjust salt and pepper as needed, especially depending on the saltiness of your broth or cheese.
Nutrition
On nights when you want something comforting, fast, and flavorful, this Chicken and Spinach Pasta Skillet fits the bill. Soft chicken, bright spinach, and a rich, creamy sauce combine for a dish the whole family will enjoy.
This single-pan recipe uses basic ingredients to create a satisfying meal without a lot of work. With a total prep and cook time of about 45 minutes, it’s perfect for busy evenings and is easy to adapt to your preferences.
I hope you’ll enjoy making this as much as I do — it’s dependable, simple, and delicious.
Tips for the Best Chicken and Spinach Pasta Skillet
- Cut the chicken into evenly sized pieces so everything cooks at the same rate.
- Avoid crowding the pan — cook the chicken in batches if needed to get a good sear.
- Deglaze the pan with broth or wine to lift browned bits — they add significant flavor to the sauce.
- Watch the garlic carefully so it doesn’t burn; add liquid soon after it becomes fragrant.
- Adjust the sauce thickness with a splash of broth or pasta water if it’s too thick, or simmer it down if too thin.
- Cook pasta to al dente so it retains texture when tossed with the sauce.
- Leftover cooked chicken works well here — add it at the end to warm through.
Key Ingredients and Tools
Having these essentials on hand makes the recipe simpler and more reliable:
- Olive Oil: Use a good-quality extra-virgin olive oil for better flavor.
- Fresh Baby Spinach: Fresh spinach wilts into the sauce for bright color and texture; frozen can be used in a pinch but will be softer.
- Heavy Cream: Creates a rich, silky sauce. For a lighter version, use half-and-half or milk, keeping in mind the texture will be thinner.
- Chicken Broth: Adds depth; swap for white wine or vegetable broth if preferred.
- Grated Parmesan Cheese: Freshly grated melts better and improves flavor compared with pre-grated options.
- Deep Skillet (10–12 inches): A roomy skillet makes it easy to brown the chicken and finish the sauce without spills.
With those basics ready, this pasta will come together smoothly.
Serving Suggestions
Serve this skillet with garlic bread, a simple salad, roasted asparagus, or steamed green beans. A crusty roll or a light dessert finishes the meal nicely.
Troubleshooting and Help
Yes — penne holds the sauce well, but rotini, farfalle, or even spaghetti work. Just cook to al dente so it holds up when mixed with the sauce.
Absolutely. Mushrooms, bell peppers, or cherry tomatoes are great additions; sauté them with the chicken or add to the sauce depending on how long they need to cook.
The chicken is done when it’s no longer pink inside and the juices run clear. A meat thermometer should read 165°F (75°C) for safety.
Use half-and-half or milk instead of heavy cream and reduce the cheese, but the sauce will be lighter and a bit thinner.
Chop the spinach finely so it’s less noticeable, substitute peas or broccoli, and reduce or omit crushed red pepper for less heat.
You can prep pasta and chop ingredients in advance, but the finished dish is best served fresh. Reheat gently on the stove and add a splash of cream or broth to refresh the sauce.
If you have more questions, I’m happy to help — enjoy cooking!
Storage Instructions
Cool leftovers to room temperature, store in a sealed container, and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream, broth, or reserved pasta water to loosen the sauce, or reheat in short bursts in the microwave, stirring in between.
This creamy recipe does not freeze well; cream can separate and spinach may become soggy, so it’s best enjoyed fresh or reheated from the fridge.
I hope this Chicken and Spinach Pasta Skillet becomes one of your favorite weeknight meals — simple, flavorful, and easy to adapt for your family.
