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This Chicken Spinach Pasta recipe is incredibly flavorful and made with tender chicken, savory Parmesan, pasta, and aromatic sun-dried tomatoes. Creamy and perfect for a comforting dinner, this chicken pasta recipe is straightforward and ready in about 30 minutes!
Similar to my Tuscan chicken pasta and my Marry Me chicken pasta which my kids love so much and ask me to make all the time.
This creamy chicken and pasta made with spinach is going to be a huge hit in your home. It is an easy way to squeeze in some extra veggies without the kids noticing. When I think of a quick and easy dinner recipe to make my family on one of those busy weeknights while wanting to impress the whole household I make this pasta dish. Made with a completely gluten-free option, this chicken spinach pasta recipe is oh-so-yummy and a great way to enjoy a comfort meal that you don’t have to feel guilty about.
Summary
- Simple and quick: =This chicken, spinach, and pasta recipe is ready in under 30 minutes! An easy way to have dinner on the table for the family.
- Perfect for meal prep: If you’re looking for something easy to meal prep, then this recipe is for you. This recipe creates leftovers so you will have some food to last you throughout the week.
Ingredients You will need
These are just the ingredients you will need to make this chicken spinach pasta with no cream. The full measurements can be found below in the recipe card.
- Pasta (pasta of choice, can be gluten-free)
- Chicken (boneless skinless chicken breasts)
- Seasonings: salt, pepper, and Italian seasoning
- Oil (olive oil, but any neutral oil will work)
- Garlic (I always like fresh garlic)
- Sun-Dried tomatoes: these come in packets or soaked in oil. I used the ones in packets for this recipe, but I find that the ones soaked in oil have a lot more flavor.
- Flour– I used gluten-free
- Milk (dairy or nondairy milk of choice)
- Shredded Parmesan cheese
- Fresh spinach
- Fresh parsley
How to Make Chicken Spinach Pasta
- Cook the pasta: Cook the pasta. Drain and set aside.
- Season the chicken: Season the chicken with salt, pepper, and Italian seasoning.
- Cook the chicken: Heat the oil in a skillet over medium heat. Cook the chicken 6-8 minutes per side or until it develops a golden-brown crust. A meat thermometer should read 165 degrees Fahrenheit. Set aside. Add the garlic and tomatoes to the pan and sauté for a couple of minutes.
- Whisk the flour: Whisk the flour, Parmesan, and milk.
- Combine ingredients: Add the whisked mixture to the pan with spinach. Allow it to cook for a couple of seconds.
- Add the pasta and chicken: Stir in the cooked pasta and chicken.
- Serve: Sprinkle with salt and pepper and serve immediately.
Recipe Notes and Tips
- Chicken: You can use chicken thighs if you would like. They may take a little longer to cook and the nutritional profile may be a bit different as chicken breasts are leaner. Consider using Rotisserie chicken.
- Pasta: Don’t overcook the pasta. Cook until al dente. Do not rinse the pasta. Consider using lentil or chickpea pasta for an even healthier option.
- Gluten-free: To make this recipe completely gluten-free, substitute with gluten-free pasta and gluten-free flour.
- Garlic: For the freshest flavor, I like to use fresh garlic cloves, but garlic powder will work if in a pinch.
- Spinach: I used fresh spinach but you may use frozen.
- Milk: 2% milk works great but if you prefer using dairy-free milk go right ahead.
- Grate your own cheese for the best flavor if possible.
Frequently Asked Questions
Yes! Just freeze this chicken pasta in an airtight container that is freezer-safe and store for up to six months. When ready to reheat, just allow the pasta to thaw in the refrigerator overnight and then pop it in the microwave for 60-90 seconds.
Store the leftovers in the refrigerator for up to four days. Make sure to use an airtight container.
It depends on the meal you are making. If you are making a cold pasta salad I recommend you rinse out the pasta to cool it down and stop it from continuing to cook. If you are making a hot pasta dish, I do recommend that you don’t rinse out the pasta. The starch in the pasta will help the sauce stick better to the pasta.
Yes. You may use raw shrimp. Season the shrimp the same way you would the chicken. Shrimp will need less time to cook. Cook the shrimp until it turns orange and curls. This will take 2-3 minutes.
More Chicken Recipes
- Mongolian Chicken
- Chicken Fricasse
- Pesto Chicken Recipe
- Chicken Caesar Pasta Salad
- Tuscan Chicken Pasta
- Asparagus Stuffed Chicken Breast
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Chicken Spinach Pasta
Ingredients
- 12 ounces pasta, gluten-free or whole wheat
- 1 pound chicken breast, boneless skinless
- salt and pepper , to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2-3 garlic cloves, minced
- 1.5 ounces dried tomatoes
- 2 tablespoons gluten free flour
- 2 cups milk of choice, dairy or non-dairy
- 1 cup Parmesan cheese, grated
- 2 cups spinach, uncooked
- 2 tablespoons parsley, minced, curly
Instructions
- Cook the 12 ounces pasta according to package instructions. Drain and set aside.
- Rub the 1 pound chicken breast with salt and pepper , and 1 teaspoon Italian seasoning on both sides.
- Heat the 2 tablespoons olive oil in a large skillet over medium heat.
- Cook the chicken for about 6-8 minutes per side, or until it develops a golden-brown crust, and it's fully cooked through on the inside. A meat thermometer inserted in the center should read 165 degrees Fahrenheit. Set aside on a chopping to rest for a bit, then thinly slice it.
- To the same pan, add the 2-3 garlic cloves (minced), 1.5 ounces dried tomatoes, and sauté for 1-2 minutes.
- In a small bowl, quickly whisk the 2 tablespoons gluten free flour, 2 cups milk of choice, and 1 cup Parmesan cheese.
- Add it to the pan together with the 2 cups spinach. Allow it to bubble for a couple of seconds to thicken up the sauce and wilt the spinach.
- Once the sauce coats the back of a spoon, stir in the cooked pasta and sliced chicken.
- Sprinkle with chopped 2 tablespoons parsley and freshly ground black pepper and serve immediately!
Notes
- Serving size: one bowl or 2 cups
- Chicken: You can use chicken thighs if you would like. They may take a little longer to cook and the nutritional profile may be a bit different as chicken breasts are leaner. Consider using Rotisserie chicken.
- Pasta: Don’t overcook the pasta. Cook until al dente. Do not rinse the pasta. Consider using lentil or chickpea pasta for an even healthier option.
- Gluten-free: To make this recipe completely gluten-free, substitute with gluten-free pasta.
- Garlic: For the freshest flavor, I like to use fresh garlic cloves, but garlic powder will work if in a pinch.
- Spinach: I used fresh spinach but you may use frozen.
- Milk: 2% milk works great but if you prefer using dairy-free milk go right ahead.
- Grate your own cheese for the best flavor if possible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty, my family loved it❤️
Absolutely amazing!!!! My family truly loved this meal. Plus it’s an easy meal prep. 10s across the board!!! Thank you!
Thanks for the feedback
The whole family found this dish really tasteless, I even added bacon, mushrooms, onion and extra tomatoes.
Any tips for improving flavour would be welcome.
Salt, pepper and a dash of garlic salt
Fabulous and quick, the whole family loved it. Definitely worth a try if you haven’t already!
If you like your pasta saucey double the sauce. We ended up using half of the pasta otherwise it would have been pretty dry. I also recommend doubling the spinach and tomatoes if you like your veggies and adding extra seasoning 🙂
I typically don’t like spinach/greens in my pastas but this recipe is fire. Like straight gas. I used nonfat dairy milk & normal flour and was surprised by how easily the sauce came together. For a slightly creamier sauce that holds to the noodles, I added about 1/3 cup of the pasta water to the sauce prior to draining.
Great recipe for a 25 year old guy trying to eat more veggies, haha. Looking forward to trying some of your other recipes! Thanks for this one, adding it to my rotation 🙂
I’ve made it yesterday and I love it!
Found you on Instagram, thanks for these delicious and healthy recipes! Just cooked this one for my husband and I, double thumbs up. I used wholewheat pasta as I’m trying to up my fibre intake. Worked well – will definitely be making this one again 🙂
Thanks, Crystal. Appreciate that
Simply using gluten free pasta does NOT make this recipe gluten-free, you’ll need to omit/substitute the flour in the roux. Celiacs will know that and do it automatically, but just in case someone is making this for a guest with the disease, they should know as well.
it says to use gluten-free flour.
The whole family loved it
Winner winner! Thanks for the feedback.