Savor our hearty Chicken Spinach Beef Pasta combining three proteins with fresh greens for a complete, flavor-packed family dinner.

Scale

8 oz (225g) boneless, skinless chicken breasts, thinly sliced

8 oz (225g) lean ground beef

12 oz (340g) pasta (penne, fusilli, or farfalle work best)

6 cups (180g) fresh spinach, roughly chopped

3 tablespoons olive oil, divided

4 cloves garlic, minced (about 2 tablespoons)

1 medium onion, finely diced (about 1 cup)

1 cup (240ml) chicken broth

½ cup (120ml) heavy cream (optional)

1 teaspoon dried Italian herbs

½ teaspoon red pepper flakes (adjust to taste)

¾ cup (75g) grated Parmesan cheese, plus more for serving

Salt and freshly ground black pepper to taste

Fresh basil for garnish (optional)

Bring a large pot of salted water to boil for pasta. Season chicken and beef separately with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 2-3 minutes per side until golden and just cooked through. Transfer to a plate.
In the same pan, add another tablespoon of olive oil if needed. Cook ground beef until browned, about 5-6 minutes. Season with salt and pepper, then transfer to the plate with chicken.
Reduce heat to medium and add remaining tablespoon of olive oil. Cook diced onion until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add Italian herbs and red pepper flakes.
Cook pasta until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
Deglaze pan with chicken broth, scraping up browned bits. Simmer for 2 minutes. If using, add heavy cream and let thicken for 2 more minutes.
Return cooked chicken and beef to the pan with any accumulated juices. Add spinach in batches, stirring until wilted.
Add drained pasta to the sauce and toss to coat. Add reserved pasta water as needed for desired consistency. Stir in Parmesan cheese until melted. Taste and adjust seasoning.
Serve immediately, garnished with additional Parmesan and fresh basil if desired.