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chicken and spinach pasta in an orange dish

Chicken Spinach Pasta

This Chicken Spinach Pasta recipe is incredibly flavorful and made with tender chicken, savory Parmesan, pasta, and aromatic sun-dried tomatoes. Ready in about 30 minutes.
Course Gluten-Free, Main Course
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 678kcal
Author Rena


  • 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


  • Cook the pasta according to package instructions. Drain and set aside.
  • Rub the chicken with salt, pepper and Italian seasoning on both sides.
  • Heat the 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 in 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 garlic, dried tomatoes and sauté for 1-2 minutes.
  • In a small bowl, quickly whisk the flour, milk and parmesan.
  • Add it to the pan together with the 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 parsley and freshly ground black pepper and serve immediately!


  • 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, we like to use fresh garlic cloves, but garlic powder will work if in a pinch.
  • Spinach: We 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.


Serving: 2cups | Calories: 678kcal | Carbohydrates: 71g | Protein: 51g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 624mg | Potassium: 1091mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2137IU | Vitamin C: 13mg | Calcium: 492mg | Iron: 3mg