Quick Dinner

Chicken Spinach Pasta Recipe

Creamy, herby, and comforting, this one pan chicken spinach pasta comes together fast with tender chicken, fresh spinach, and a silky lemon garlic sauce.

The moment you toss tender chicken and leafy spinach into a silky lemon garlic sauce and let it simmer with al dente pasta, the whole kitchen feels cozy and restaurant worthy.

I love making this on busy weeknights when I want something flavorful but not fussy, or when I need to use up a head of garlic and that one bunch of spinach before it wilts.

Every time I make it, I think back to long dinners at my grandmother’s table, where simple ingredients became something deeply satisfying and deeply mine.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time20 mins

🕐Total Time35 mins

🍰Servings4 servings

🇺🇸CuisineItalian American

🔢Calories~520 per serving

Ingredients

12 oz pasta (fettuccine, penne, or rotini)

1 lb boneless, skinless chicken breasts, cut into bite sized pieces

3 cups fresh spinach, roughly chopped (or one 10 oz package frozen spinach, thawed and drained)

2 tbsp olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 cup chicken broth

1/2 cup heavy cream or whole milk

1/2 cup grated Parmesan cheese

1 lemon, zested and juiced

1 tsp dried oregano (or 1 tbsp fresh)

Salt and freshly ground black pepper to taste

Optional: 1/4 cup toasted pine nuts or sliced almonds for crunch

Substitutions & Variations

★Use zucchini noodles or gluten free pasta for a lighter or gluten free version.

★Substitute chicken thighs for breasts if you prefer richer flavor and juicier meat.

★Swap heavy cream with coconut milk or whole milk for a slightly lighter sauce.

★Replace spinach with kale or Swiss chard, chopped and stems removed.

★Use lemon lime soda in place of chicken broth for a fun fizzy twist in a gluten free version.

Step-by-Step Instructions

1

Cook the pasta

Bring a large pot of salted water to a rolling boil, add the pasta, and cook until al dente according to package instructions. Reserve about 1 cup of pasta water, then drain and set the pasta aside.

2

Season the chicken

Pat the chicken pieces dry with paper towels, season with salt, pepper, and dried oregano so each bite is seasoned from within.

3

Sear the chicken

Heat olive oil in a large skillet over medium heat, add the chicken in a single layer without crowding the pan, and cook until golden brown and cooked through, about 5 to 7 minutes. Transfer chicken to a plate and set aside.

4

Sauté aromatics

In the same skillet, add the chopped onion and cook, stirring occasionally, until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

5

Deglaze and build sauce

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, then stir in the heavy cream, lemon zest, lemon juice, and Parmesan cheese until slightly thickened.

6

Combine pasta and chicken

Return the cooked pasta and seared chicken to the skillet, along with any released juices, and toss gently to coat everything evenly in the creamy sauce.

7

Add spinach

Stir in the chopped spinach and cook just until wilted and tender, using tongles to fold it into the pasta without over cooking the leaves.

8

Adjust seasoning

Taste and season with additional salt and pepper, a squeeze of fresh lemon if you like it bright, or a pinch more oregano for earthiness.

9

Finish and serve

Divide the chicken spinach pasta among warm bowls, sprinkle with toasted pine nuts if using, and serve immediately while the pasta is glossy and hot.

10

Store or reheat

Cool leftovers quickly, store in an airtight container in the fridge for up to 3 days, and reheat gently in a skillet or microwave with a splash of broth to refresh the sauce.

Pro Baker Tips

✓Add pasta water gradually; it helps emulsify the sauce so it clings to every strand of pasta.

✓For extra flavor, use homemade chicken broth or a good quality low sodium version.

✓Do not overcook the spinach; it should be just wilted to keep its color and nutrients.

✓Finish with a squeeze of lemon right before serving to brighten the whole dish.

✓If using frozen spinach, squeeze out as much moisture as possible to prevent a watery sauce.

Storage & Serving Notes

◆Refrigerate leftovers in an airtight container for up to 3 days.

◆Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce.

Serving Suggestions

Serve this creamy pasta as a complete weeknight dinner with a simple salad and garlic bread.

›Plated pasta topped with extra Parmesan and a final crack of black pepper

›A squeeze of lemon wedge on the side for brightness

›Toasted pine nuts or sliced almonds for texture

Frequently Asked Questions

Can I make this gluten free?

Yes, use a gluten free pasta or swap in spiralized zucchini, and choose a gluten free chicken broth.

What if I don’t have heavy cream?

Whole milk, oat milk, or a splash of chicken broth with a spoon of butter will work, though the sauce will be lighter.

Can I meal prep this dish?

Yes, cook the pasta and chicken ahead, store the sauce separately, and combine and reheat gently before serving to keep the texture fresh.

Can I use frozen spinach?

Absolutely, just thaw it fully, squeeze out excess moisture, and add it at the end so it wilts without making the sauce watery.

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Go Make It!

This chicken spinach pasta is the kind of simple, weeknight friendly recipe that turns an ordinary evening into something special, so keep it on your favorites and enjoy the cozy, creamy goodness again and again.