Chicken And Spinach Skillet Pasta Recipe

There's something truly comforting about the sizzling aroma of Chicken and Spinach Skillet Pasta filling the kitchen. The savory scent of garlic, the rich creaminess of the sauce, and the earthy aroma of wilted spinach all come together to make this dish an irresistible dinner-time favorite.

this Recipe

I first whipped this up on a weeknight when I had some leftover chicken and half a bag of spinach languishing in the fridge. What started as a pantry cleanout turned into a go-to meal that my family now requests at least once a week.

The beauty of this dish lies in its simplicity and flavor. From start to finish, it’s a satisfying meal that comes together in one pan—minimal cleanup required. Let’s dive into why you’ll fall head over heels for this skillet sensation.

Why You’ll Love This Chicken And Spinach Skillet Pasta

Get ready to fall in love with your new favorite one-pan wonder. This Chicken and Spinach Skillet Pasta isn’t just delicious—it’s tailor-made for busy nights and hungry bellies.

First off, it’s fast. This dish comes together in about 30 minutes, making it a lifesaver for weeknights when time is of the essence. No long marinating times or multiple pans to juggle.

It’s also incredibly budget-friendly. Using ingredients like pasta, frozen or fresh spinach, and leftover or rotisserie chicken means you can make a hearty meal without spending a fortune. It’s a great way to stretch your groceries.

Versatility is another big win here. Prefer turkey? Swap it in. Only have kale? Go for it. You can add mushrooms, sun-dried tomatoes, or even a splash of white wine to change up the flavor without complicating the process.

Lastly, it’s a crowd-pleaser. Creamy, cheesy, and packed with flavor, this pasta is a hit with both adults and kids. Even picky eaters tend to clean their plates—and then ask for seconds.

Ready to cook? Let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The magic of this Chicken and Spinach Skillet Pasta is in its everyday ingredients that come together for a comforting, gourmet-like meal.

Start with boneless, skinless chicken breast or thighs. I personally lean toward thighs—they stay juicy and tender and bring a rich flavor to the dish. If you're using leftover or rotisserie chicken, that works beautifully too and cuts down on prep time.

Pasta is the next star. I love using short shapes like penne, rigatoni, or rotini. Their ridges catch the sauce just right, and they cook quickly in the skillet. You’ll want something sturdy enough to stand up to the sauce and chicken.

Don’t underestimate the power of fresh spinach. It wilts down into tender bites that complement the richness of the sauce. If fresh isn’t available, frozen spinach (thawed and squeezed dry) works in a pinch. It adds color, nutrients, and just a bit of earthiness.

The sauce begins with garlic, onion, and a splash of olive oil, building flavor from the ground up. Then comes the cream—half-and-half or heavy cream—and chicken broth to create that luscious, silky texture. Finish it off with a handful of Parmesan cheese to thicken and deepen the flavor.

As for tools, all you need is a deep 12-inch skillet with a lid and a wooden spoon. A box grater for the cheese and a cutting board for the prep, and you're good to go.

How To Make This Chicken And Spinach Skillet Pasta

Creating this mouthwatering pasta dish is simpler than you might think. Let me walk you through it, step by step.

Start by heating a bit of olive oil in your skillet over medium-high heat. Cut your chicken into bite-sized pieces, season with salt and pepper, and brown them in the skillet until cooked through—about 5–6 minutes. Remove and set aside.

In the same skillet, add chopped onions and cook until soft and translucent. Toss in minced garlic and stir until fragrant—just 30 seconds or so. This base layer adds so much depth to the final dish.

Pour in your chicken broth and bring it to a gentle boil. Stir in the uncooked pasta and lower the heat slightly. Let it simmer, uncovered, for 10–12 minutes or until the pasta is just shy of al dente. Stir occasionally to prevent sticking.

Next, stir in your cream and return the chicken to the pan. Let everything cook together for a few more minutes until the sauce thickens slightly and the pasta is perfectly cooked.

Finally, fold in your spinach. It’ll wilt quickly from the residual heat. Add a generous handful of grated Parmesan cheese, stir it through, and watch the sauce become velvety and rich.

From start to finish, this dish takes around 30–35 minutes—and the result is a creamy, flavorful meal that looks and tastes like it took far more effort than it actually did.

Storage Options

This skillet pasta holds up surprisingly well in the fridge, making it great for leftovers. Store any cooled portions in an airtight container and refrigerate for up to 4 days. The flavors deepen over time, so it's just as delicious the next day.

To freeze, let the dish cool completely before transferring to a freezer-safe container or zip-top bag. Press out as much air as possible and freeze for up to 2 months. Note that the texture of the cream sauce may change slightly upon thawing, but it’s still tasty.

For reheating, add a splash of milk or broth to loosen the sauce and warm in a skillet over medium heat, stirring frequently. You can also reheat in the microwave in short bursts, stirring in between, to avoid overcooking.

Variations and Substitutions

One of the things I love most about this recipe is how customizable it is. It’s a solid base that invites creativity, so don’t be afraid to tweak it to fit your needs.

If you’re out of chicken, use cooked turkey, sausage, or even canned tuna for a twist. You can also skip the meat entirely and add extra veggies for a satisfying vegetarian version.

Swap out spinach for kale, arugula, or Swiss chard. Just be aware that some greens may take longer to cook down and may have a stronger flavor.

If you want a lighter version, try using milk with a bit of cornstarch instead of cream. It won’t be quite as rich, but still plenty creamy with the help of Parmesan.

Looking for more flavor? Stir in a spoonful of sun-dried tomatoes, chopped mushrooms, or a dash of crushed red pepper flakes. A splash of white wine before the broth goes in adds a lovely depth, too.

Don’t be afraid to experiment. This skillet pasta is forgiving and flexible—a true weeknight hero.

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