Creamy Chicken and Spinach Pasta
This Creamy chicken and spinach pasta is a creamy chicken pasta dish that combines a luscious creamy sauce, tender pieces of chicken, with spinach, lemon and fresh herbs. I usually call it my spanakopita pasta because it has the same delicious reminiscent flavours of spanakopita. You can make this incredible dish in just about 30 minutes making it an ideal meal for the busy midweek!
Creamy Chicken Spinach Pasta Recipe Ingredients
- PASTA: What I love about this spinach chicken pasta recipe is you can literally use any kind of pasta that you like. I typically alter my recipe, depending on what kind of pasta I found on sale or is in my cupboard. Use long pasta like linguine/spaghetti or short pasta like penne pasta. Feel free to use gluten-free pasta if needed.
- CHICKEN BREAST: I typically use boneless skinless chicken breast; you could also use boneless skinless chicken thighs. It’s entirely up to you, and whatever you prefer will be fine.
- SEASONINGS: I keep things simple with this recipe - I like to use lemon pepper seasoning and salt and pepper but if you would like to switch things up with your own seasoning blend you can or I like the combination of garlic powder, red pepper flakes, Italian seasoning/Greek seasoning, paprika, salt, and pepper.
- OLIVE OIL: You want a good quality olive oil to cook the chicken in.
- BUTTER: The butter helps cook the garlic, leeks and green onions, and adds to the flavor.
- LEMON JUICE, LEMON ZEST & DIJON MUSTARD: This trio is the ultimate flavor enhancer
- LEEKS: Leeks are just the best! I love the labor they add to anything but feel free to substitute with and onion. If using leeks use white parts only and clean very thoroughly before adding to pan.
- GREEN ONIONS: Add loads of flavor to the dish and compliment the leeks well.
- GARLIC: For best results, use minced garlic. I stick to around 3 cloves for this recipe, but you could always add in more or less depending on what you like.
- CHICKEN BROTH: This helps deglaze the pan - feel free to substitute with dry white wine if you would like more flavor.
- SPINACH: Fresh spinach gives you a boost in vitamins and minerals. I usually go hard with the spinach because I love it. Feel free to adjust amounts to taste - I would recommend starting with 2 cups then increase amount to taste.
- HEAVY CREAM: The real star of the show is the heavy cream! It gives this chicken pasta a creamy texture that is crave-worthy. I usually use 1 to 1 ½ cups or somewhere in between - feel free to adjust to taste.
- PARMESAN CHEESE: You really can’t have pasta without cheese now can you. feel free to use finely grated parmesan cheese or mizinthra cheese
- ALTERNATIVES: This dish could also work with ground chicken or ground turkey. If you would like to dredge your chicken in flour to get a bit of crust on it that is fine. Feel free to add some sun-dried tomatoes to the sauce form more flavor or even deglaze the pan with a splash of dry white wine. Add in more vegetables - feel free to sear some mushrooms or toss in some cooked broccoli as well.
How to Make Creamy Chicken Spinach Pasta
- COOK PASTA Cook according to package direction then drain and set aside
- COOK CHICKEN Season and sear chicken unit golden then remove from pan and set aside
- COOK AROMATICS Cook garlic, leeks and green onions in butter
- STIR IN chicken broth, lemon juice, lemon zest and Dijon mustard followed by the spinach and cook just until it starts to wilt.
- RETURN CHICKEN TO PAN
- STIR IN CREAM
- ADD PASTA and toss well with the fresh herbs
- STIR IN the cheese and season to taste
- SERVE with more fresh herbs, lemon wedges or lemon zest and extra cheese
How Do You Store Leftover Chicken Pasta?
Let the chicken cool all the way down. After the dishes cooled you can place it in an airtight container. Keep it in the refrigerator for up to 3-4 days. Sauce will thicken quickly once pasta is tossed into the pan and will continue to absorb the sauce, so feel free to loosen it up with a touch of broth or cream especially if reheating stove top or in the microwave
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Recipe
Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
- 8-10 ounces uncooked pasta
- 2 chicken breasts cut into small bite-size pieces (cubed)
- 1½-2 teaspoons lemon pepper seasoning or salt & pepper to taste
- 1 small leek chopped or yellow onion chopped
- 2 green onions, ends trimmed and sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- ⅓ cup chicken broth
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon Dijon mustard
- 1-1¼ cup heavy cream
- 4 cups fresh baby spinach
- ½ cup freshly grated mizithra or parmesan cheese
Directions
- Boil a large, salted pot of water for the pasta. Cook it al dente according to package instructions. Drain and set aside.
- Meanwhile, cut up the chicken and season it with lemon pepper and pinch and salt (or your choice of seasoning)
- Heat oil in a large skillet over medium-high heat. Once the pan’s hot, add the chicken and sear chicken both sides until golden and just cooked through, 5-7 min. Take the chicken out of the pan onto a plate and set it aside.
- In the same pan melt butter and add leeks, garlic and green onions. Cook until softened 3 min
- Then add chicken broth, lemon juice, lemon zest and Dijon mustard. Simmer for a minute or so stirring and scrapping up any brown bits from the bottom of the pan.
- Stir in the spinach and cook until it just starts to wilt
- Add the chicken back to the pan and stir in the cream. Let it cook and simmer for around 2-3 minutes. Feel free to reduce the heat if sauce starts to boil too heavily or thicken too quickly.
- Add the pasta to pan along with the fresh herbs and toss with the sauce.
- Stir in the parmesan and season with more salt & pepper if needed.
- Serve hot and garnish with more fresh herbs, lemon zest or lemon slices and crumbled feta or more mizithra or parmesan cheese
Recipe Notes
- Sauce will thicken quickly once pasta is tossed into the pan so feel free to loosen it up with a touch more of broth or cream. When reheating you will defining need to add in a touch more broth to help thin sauce or more cream.
- This dish could also work with ground chicken or ground turkey. If you would like to dredge your chicken in flour before searing it to get a bit of crust on it that is fine.
