Pasta with Chicken and Spinach
Pasta with chicken and spinach is a creamy weeknight dinner that needs just one frying pan and a pan of boiling water. Diced chicken breast is browned with garlic, spinach is wilted into the pan, and double cream and parmesan melt into a light sauce that clings to the pasta. It serves four and takes about 30 minutes from start to finish.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 630kcal
Buying and preparing pasta with chicken and spinach
Chicken breast fillets are the simplest choice, and 400g feeds four when the pasta is the main part of the plate. Choose a short, ridged pasta such as penne or fusilli, which holds on to the sauce. Bagged baby spinach is ready to use. If you buy larger leaves, rinse them, shake them dry and remove any tough stalks.
Keep the raw chicken away from the tap, as splashing spreads germs around the sink. A quick pat with kitchen paper dries the surface so that it browns, and you should wash your hands and the board with hot soapy water after cutting it. Use a pan that is big enough to take the cooked pasta later, or the sauce will spill over the sides.
Method for pasta with chicken and spinach
Tap a time to start a timer.
- Boil the pasta Bring a large pan of well-salted water to the boil and cook the pasta for less than the packet says, usually . Scoop out a mugful of the cooking water, then drain the pasta.
- Brown the chicken While the pasta cooks, pat the chicken dry with kitchen paper, cut it into 2cm pieces and toss with the salt and pepper. Heat the oil in the frying pan over a medium-high heat and fry the chicken for , turning now and then, until golden. Cut a thick piece open to check there is no pink inside.
- Add the garlic and spinach Stir in the garlic and cook for 30 seconds. Add the spinach a large handful at a time, stirring until each batch wilts. It takes about , and the spinach shrinks to a fraction of its size.
- Make the sauce Turn the heat to low. Pour in the cream, add the parmesan and 4 tbsp of the pasta water, and stir for about , until the cheese has melted and the sauce coats the back of a spoon.
- Combine and serve Tip in the pasta and toss over the heat for . Add a splash more pasta water if the sauce is too thick, and the lemon juice if using. Serve at once with extra parmesan and pepper.
Variations and serving
A squeeze of lemon at the end brightens the cream. A pinch of chilli flakes with the garlic gives a gentle heat, and sun-dried tomatoes or a handful of peas are easy additions. For a smokier version, try pasta with chicken and bacon. If you are feeding a crowd, chicken lasagne can be assembled ahead.
A green salad with a sharp dressing is all you need on the side.
Common problems and fixes for pasta with Chicken and Spinach
- The parmesan clumps instead of melting.
- The pan was too hot, or the cheese was added to boiling cream. Turn the heat to low before the cream goes in, use finely grated cheese and stir it in gradually.
- The chicken is dry and rubbery.
- The pieces were cut too small or fried for too long. Keep them at about 2cm, and stop as soon as they are golden and cooked through, as they warm through again with the pasta.
- The sauce is thin and watery.
- Spinach releases a lot of liquid. Let each handful wilt fully and cook off the liquid before adding the cream, and leave the sauce to bubble gently for the full 2 minutes.
Frequently asked questions about pasta with Chicken and Spinach
Can I use frozen spinach?
Yes. Thaw about 150g in the fridge, squeeze out as much water as you can with your hands, and add it with the garlic. Wet spinach would make the sauce thin.
What can I use instead of double cream?
Full-fat crème fraîche. Stir it in off the heat, as it splits more easily than double cream when it boils.
Can I use chicken thighs instead of breast?
Yes. Use 450g skinless, boneless thighs cut into 2cm pieces and fry them for 8–10 minutes. Thighs stay juicier and are harder to overcook.
How long do leftovers keep?
Up to 2 days in the fridge, if you cool them quickly and cover them. Reheat in a pan with a splash of milk until steaming hot all the way through, and only do this once.
How did you like the recipe?
4.8 / 5 · 62 ratings
