Best Chicken Spinach Penne Recipe

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Chicken Spinach Penne Pasta is a hearty and satisfying dish that perfectly balances protein, vegetables, and carbs. It’s a comforting recipe that’s easy enough for a weeknight but delicious enough to serve to guests. With juicy chicken, nutrient-rich spinach, perfectly cooked penne, and a creamy garlic-Parmesan sauce, it brings together bold flavors and smooth textures in every bite.

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Step-by-Step Instructions

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente (usually 9–11 minutes). Drain the pasta and set aside. Drizzle with a little olive oil to prevent sticking if you aren’t using it immediately.

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Step 2: Prepare the Chicken

1. Slice chicken breasts into bite-sized pieces or thin strips.

2. Season with salt, pepper, and Italian seasoning.

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3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

4. Add chicken and cook until golden brown and cooked through (internal temperature should reach 165°F or 74°C), about 5–7 minutes.

5. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Vegetables

1. In the same skillet, add butter and a touch of olive oil if needed.

2. Sauté chopped onions for about 2 minutes until translucent.

3. Add minced garlic and sauté for another minute until fragrant.

4. Add sliced mushrooms (if using) and cook for 3–5 minutes until softened.

5. Add spinach and stir until wilted (about 2–3 minutes).

Step 4: Make the Creamy Parmesan Sauce

1. Sprinkle flour over the cooked vegetables (if using) and stir for 1 minute to eliminate raw taste.

2. Slowly pour in chicken broth while stirring, scraping up brown bits from the skillet bottom.

3. Add heavy cream and bring to a gentle simmer.

4. Stir in Parmesan cheese and red pepper flakes. Let simmer until the sauce thickens slightly, about 5–7 minutes.

5. Season with additional salt and pepper to taste.

Step 5: Combine Everything

1. Return the cooked chicken to the skillet and stir to coat with sauce.

2. Add drained penne pasta and toss everything together to coat evenly.

3. Simmer for 2–3 minutes on low heat to let the flavors blend.

4. Remove from heat and allow to sit for 5 minutes before serving.

Variations and Substitutions

• Protein Options:

  • Use grilled chicken, rotisserie chicken, shrimp, or Italian sausage.

  • For a vegetarian version, replace chicken with white beans or tofu.

• Dairy-Free Options:

• Gluten-Free:

• Add More Veggies:

  • Cherry tomatoes, zucchini, bell peppers, broccoli, or kale work well.

• Extra Flavor Boost:

Cooking Tips

• Avoid Overcooking Pasta: Al dente pasta has the best texture and holds up well when combined with sauce.

• Cut Chicken Evenly: Uniform pieces ensure even cooking.

• Don’t Burn the Garlic: It turns bitter—add it just before the liquids.

• Use Fresh Parmesan: Pre-grated cheese may not melt smoothly.

• Layer the Seasoning: Season at each stage—for chicken, sauce, and final dish.

Serving Suggestions

• Pair With:

• Wine Pairing:

  • A crisp white like Pinot Grigio or Chardonnay complements the creaminess.

  • For red, a light-bodied Pinot Noir works well.

• Garnish Ideas:

Nutritional Information (Estimated Per Serving)

Serves 4–6 people.

Note: Values will vary based on substitutions and portion sizes.

Frequently Asked Questions

Q: Can I use frozen spinach instead of fresh?

Yes. Use 1 cup of frozen spinach, thawed and squeezed dry. Add during the sauté step.

Q: How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth.

Q: Can I freeze this pasta?

It can be frozen, but the texture of the cream sauce may change slightly. Freeze in airtight containers for up to 1 month.

Q: Is this spicy?

Only mildly, from red pepper flakes. You can omit them for a milder version.

Conclusion

Chicken Spinach Penne Pasta is a versatile and deeply satisfying dish that combines wholesome ingredients into one creamy, flavorful meal. It’s easy to adapt to your dietary needs and pantry staples, making it a go-to dinner for busy nights or special occasions. By following the techniques outlined above, you’ll master a restaurant-quality dish from the comfort of your kitchen.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Ingredients

• 12 oz penne pasta
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1 cup cherry tomatoes, halved (optional)
• 4 cups fresh baby spinach
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus more for topping)
• Fresh basil or parsley for garnish (optional)

Instructions

1. Cook pasta:
   Bring a large pot of salted water to a boil. Cook penne until al dente, according to package directions. Drain and set aside.
2. Cook chicken:
   In a large skillet over medium-high heat, heat olive oil. Add chicken, season with salt, pepper, and Italian seasoning. Sauté until golden brown and cooked through (about 5–6 minutes). Remove chicken and set aside.
3. Sauté aromatics:
   In the same skillet, reduce heat to medium. Add garlic and crushed red pepper flakes (if using). Sauté for 30 seconds until fragrant.
4. Deglaze and add spinach:
   Add chicken broth and cherry tomatoes (if using). Cook for 2–3 minutes. Stir in spinach and let it wilt.
5. Make sauce:
   Reduce heat to low. Stir in heavy cream and Parmesan. Simmer gently for 2–3 minutes until sauce thickens slightly.
6. Combine:
   Add cooked penne and chicken back to the skillet. Toss to coat well. Cook another minute or two until heated through.
7. Serve:
   Garnish with extra Parmesan and fresh herbs, if desired. Serve hot.

Notes

For a lighter version, use half-and-half instead of heavy cream.

Add mushrooms or sun-dried tomatoes for more depth of flavor.

Leftovers keep well for 2–3 days in the fridge; reheat gently with a splash of broth or cream.

You can substitute rotisserie chicken to save time.

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