Prepare a satisfying, creamy pasta dish featuring chicken and fresh spinach. This recipe is suitable for a weeknight dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (penne or rotini recommended)
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
5 ounces fresh spinach
1/4 teaspoon nutmeg
Instructions
Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining. Set aside.
Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add minced garlic to the skillet and cook for 1 minute until fragrant.
Whisk in the flour to the skillet and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer and cook until slightly thickened, about 3 minutes.
Stir in the heavy cream and nutmeg. Continue to simmer gently for 2 minutes.
Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a little reserved pasta water.
Add the cooked chicken and fresh spinach to the sauce. Cook until the spinach wilts, about 2-3 minutes.
Add the drained pasta to the skillet and toss everything together until the pasta is fully coated in the creamy sauce.
Serve immediately.
Notes
You can substitute heavy cream with half-and-half for a slightly lighter sauce, though the texture will be less rich.
Use pre-cooked rotisserie chicken to reduce preparation time further.
Add a pinch of red pepper flakes with the garlic for a little heat.