Chicken And Spinach Skillet Pasta Recipe

There's something undeniably comforting about a one-pan pasta dish bubbling away on the stove. The aroma of garlic, seared chicken, and creamy sauce fills the kitchen, promising a hearty, satisfying meal in every bite.

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I first created this Chicken and Spinach Skillet Pasta on a whim during a weeknight dinner rush. With just a few staple ingredients and a single skillet, I managed to pull together a meal that quickly became a favorite in our house. It’s quick, it’s easy, and it’s packed with flavor and nutrients—what more could you ask for?

Let’s dive into what makes this recipe such a keeper.

Why You'll Love This Chicken and Spinach Skillet Pasta

Get ready to fall in love with a dish that checks all the boxes: flavor-packed, family-friendly, and incredibly low-fuss. This is the kind of recipe that proves comfort food doesn’t have to mean spending hours in the kitchen.

First off, this recipe is a time-saver. From start to finish, it takes about 30 minutes—perfect for busy weeknights when dinner needs to happen fast. There’s no need to juggle multiple pots or complicated steps.

It’s also budget-friendly. Most of the ingredients—like pasta, spinach, and chicken—are pantry or fridge staples. No fancy ingredients or pricey grocery runs required. It’s hearty, satisfying, and kind to your wallet.

Then there’s the nutritional bonus. Thanks to the fresh spinach stirred in at the end, this pasta doesn’t just taste good—it’s good for you. The greens add color, texture, and a healthy dose of vitamins without overpowering the dish.

And finally, it’s incredibly versatile. You can switch up the pasta, toss in different veggies, or even use leftover rotisserie chicken. This skillet meal adapts to whatever you have on hand, making it a true kitchen MVP.

Ready to gather your ingredients? Let’s take a closer look at what makes this dish sing.

Ingredients Notes

The beauty of this Chicken and Spinach Skillet Pasta lies in its simplicity. Each ingredient plays an important role, building a dish that’s creamy, savory, and perfectly balanced.

Boneless, skinless chicken breasts are the main protein here. They cook quickly and stay tender when cut into bite-sized pieces. If you prefer a richer flavor, feel free to use chicken thighs instead—they bring a slightly deeper taste and more moisture.

Pasta is the heart of the dish, and short shapes like penne, rotini, or shells work best. These types cling beautifully to the sauce, creating that perfect forkful every time. You’ll cook the pasta right in the skillet, soaking up all the flavorful broth.

Fresh spinach adds a vibrant green pop and sneaks in some added nutrition. It wilts down quickly in the heat of the skillet, melting seamlessly into the creamy base without altering the flavor too much. If you're not a spinach fan, kale or arugula make good alternatives.

Garlic and onion are the aromatic backbone, giving the dish a deep, savory base. When sautéed in a bit of olive oil, they create a rich foundation that elevates the entire flavor profile.

You’ll also need chicken broth and cream to make the luscious sauce. The broth infuses the pasta as it cooks, while the cream brings it all together in a velvety finish. A sprinkle of shredded Parmesan at the end ties it up with a cheesy bow.

A large 12-inch skillet or sauté pan with a lid is essential for this recipe. You'll need something roomy enough to hold the pasta and sauce comfortably as everything cooks together.

How To Make This Chicken and Spinach Skillet Pasta

Making this dish is as easy as it gets, and it all comes together in one pan. Let’s walk through it step by step.

Start by heating olive oil in a large skillet over medium-high heat. While the oil warms up, cut your chicken into small, even pieces. This ensures that each piece cooks quickly and evenly without drying out. Once the oil is hot, add the chicken and let it brown undisturbed for a few minutes. Flip the pieces once they’re golden on one side, then continue cooking until they’re fully cooked through. Remove them from the pan and set them aside.

In the same skillet, add a bit more oil if needed, then toss in your diced onion. Sauté it until it softens and turns translucent, about 4-5 minutes. Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. These aromatics will infuse the oil with flavor and form the base of your sauce.

Next, pour in the chicken broth and bring it to a gentle boil. Stir in your uncooked pasta and reduce the heat to a simmer. Cover the skillet and let the pasta cook in the broth, stirring occasionally to prevent sticking. This method infuses the pasta with extra flavor as it absorbs the liquid.

Once the pasta is nearly al dente and most of the liquid has been absorbed, return the chicken to the skillet. Pour in the cream and give everything a good stir. Simmer uncovered for a few more minutes until the sauce thickens slightly and the pasta is perfectly cooked.

Finally, add the spinach and Parmesan. Stir until the spinach wilts and the cheese melts into the sauce, creating that irresistible creamy finish. Give it a final taste and adjust the seasoning with salt and pepper if needed.

From start to finish, this dish takes about 30 minutes. You’ll know it’s ready when the pasta is tender, the sauce is creamy, and everything is piping hot and well combined.

Storage Options

Leftovers of this skillet pasta store beautifully, making it a great make-ahead option for lunches or another night’s dinner.

Once cooled, transfer any extras into an airtight container. You can store it in the refrigerator for up to 4 days. Just be sure the container is sealed well to keep the sauce from drying out.

If you’d like to freeze it, portion the pasta into freezer-safe containers or zip-top bags. It’ll keep for about 2 months. When freezing, keep in mind that the sauce may separate slightly when reheated, but a splash of cream or broth can easily bring it back together.

To reheat, simply microwave individual portions in 60-second bursts, stirring in between, until hot. Or, warm it gently on the stovetop over low heat, adding a little liquid if needed to loosen the sauce.

Variations and Substitutions

One of the best things about this Chicken and Spinach Skillet Pasta is how easily it adapts to your preferences and pantry.

For a vegetarian twist, skip the chicken and substitute with mushrooms or canned chickpeas. Both soak up the flavors beautifully and add a satisfying texture.

Want to make it dairy-free? Use coconut cream instead of dairy cream and skip the Parmesan or replace it with a dairy-free cheese. The result will still be rich and flavorful with a subtle coconut undertone.

If you're out of fresh spinach, frozen spinach works just fine. Just make sure to thaw and drain it well before adding it to the skillet to avoid watering down your sauce.

Not a fan of cream-based sauces? You can swap the cream for a splash of tomato sauce or diced tomatoes for a lighter, tangy version of this dish.

And if you like things spicy, toss in a pinch of red pepper flakes when cooking the garlic, or drizzle with hot sauce before serving for a bit of kick.

Don’t be afraid to play with flavors and ingredients—this is one of those recipes that thrives on experimentation. Make it your own, and it just might become a staple in your kitchen like it did in mine.

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