Chicken Spinach Pasta
Creamy Chicken Spinach Pasta made with tender chicken, pasta, pesto and baby spinach! A flavorful and comforting dinner ready in 30 minutes.
Servings: 6 servings
Calories: 521kcal
Ingredients
- 1 lb penne pasta dry
- 1.5 lbs chicken breasts boneless and skinless
- 1 tsp salt plus more for chicken
- Ground black pepper to taste
- 1 tbsp olive oil extra virgin
- 2 cups milk whole or 2%
- 2 tbsp flour all-purpose, whole wheat or gluten free
- 2-3 tbsp cream cheese
- 3 tbsp pesto
- 4 large handfuls baby spinach
- 3 tbsp Parmesan cheese grated
- 2 tbsp parsley finely chopped
Instructions
- Cook pasta as per package instructions undercooking by a few minutes, until al dente. Drain and set aside.
- Meanwhile, preheat large Dutch oven or deep skillet on medium heat and swirl oil to coat. Season chicken breasts with salt and pepper, add to the pot and cook for 4-5 minutes on each side or until cooked through. Remove onto a cutting board, let rest for a bit and then thinly slice.
- In a small bowl, whisk milk and flour. Add to the pot and cook until thickened, about 2 minutes. Add cream cheese and pesto, stir and cook until melted.
- Now add drained cooked pasta, sliced chicken and spinach. Give a few gentle stirs until spinach has wilted.
- Sprinkle with Parmesan cheese, parsley and freshly ground black pepper and serve immediately.
Notes
- Store: Leftovers can be stored in the refrigerator in an airtight container up to 4 days.
- Freeze: I don't recommend to freeze pasta.
- Pasta: It can be white, whole wheat or gluten free pasta. Use any short pasta like bow ties, fusilli etc.
Nutrition
Serving: 2cups | Calories: 521kcal | Carbohydrates: 54g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 692mg | Fiber: 6g | Sugar: 6g