Chicken Spinach Penne

Tender chicken pieces nestled among al dente penne pasta and wilted spinach, all coated in a luxurious garlic cream sauce—that’s Chicken Spinach Penne in a nutshell. This comforting Italian-American favorite combines protein, greens, and carbs in one satisfying dish that’s both elegant and approachable. The harmony of flavors—savory chicken, earthy spinach, and creamy garlic sauce—makes this Chicken Spinach Penne an instant classic for both weeknight dinners and special occasions. You’ll learn how to create restaurant-quality pasta that balances richness with fresh ingredients in under 30 minutes.

Why You’ll Love This Recipe

This Chicken Spinach Penne recipe strikes the perfect balance between indulgence and nourishment. The velvety garlic cream sauce clings beautifully to the ridged penne pasta, ensuring each bite delivers maximum flavor. Meanwhile, the contrast between the tender chicken pieces and the slight bite of the wilted spinach creates a textural symphony that keeps each forkful interesting.

What makes this dish truly special is its versatility. The creamy spinach pasta with chicken works equally well for a cozy family dinner or an impressive meal for guests. It’s sophisticated enough for special occasions yet simple enough for beginners to master.

The recipe comes together in just one pan (plus one for boiling the pasta), minimizing cleanup while maximizing flavor as the ingredients build upon each other. The combination of protein-packed chicken, iron-rich spinach, and satisfying pasta creates a well-rounded meal that feels like comfort food but delivers wholesome nutrition in every bite.

Ingredients

For the perfect Chicken Spinach Penne, you’ll need:

• 12 oz (340g) penne pasta
• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced (about 2 tablespoons)
• 1 small onion, finely diced (about 1 cup)
• 6 oz (170g) fresh spinach, roughly chopped
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) chicken broth
• 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
• 1/2 teaspoon dried Italian herbs
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

The key to this chicken garlic pasta is using fresh spinach rather than frozen, as it maintains a better texture when wilted into the cream sauce. High-quality Parmesan cheese (ideally Parmigiano-Reggiano) will also elevate the flavor profile significantly.

Pro Tips

Properly Season the Pasta Water: Always salt your pasta water generously—it should taste like seawater. This is your only opportunity to season the pasta itself, creating a flavorful foundation for your Chicken Spinach Penne. About 1-2 tablespoons of salt per 4 quarts of water is ideal.

Cook the Chicken in Batches: For perfectly seared chicken with a golden exterior, avoid overcrowding the pan. Cook the chicken pieces in a single layer, working in batches if necessary. Overcrowded chicken will steam rather than sear, resulting in less flavor development and potentially rubbery texture in your creamy spinach pasta with chicken.

Create a Silky Sauce: The secret to a smooth, never-broken cream sauce lies in temperature control. After adding the heavy cream, never let the mixture reach a rolling boil—a gentle simmer is all you need. Additionally, take the pan off the heat before incorporating the Parmesan cheese, allowing it to melt gradually from the residual heat. This prevents the cheese from clumping or the sauce from separating in your Chicken Spinach Penne.

Instructions

Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1-2 tablespoons). Add the penne and cook until al dente according to package directions, usually 9-11 minutes. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta but don’t rinse it—the starch helps the sauce adhere better to your Chicken Spinach Penne.

Step 2: Prepare the Chicken
While the pasta cooks, season the chicken pieces with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 165°F/74°C). Transfer the cooked chicken to a plate and set aside.

Step 3: Create the Flavor Base
In the same pan, add the remaining tablespoon of olive oil. Reduce heat to medium and add the diced onion, cooking for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn. Stir in the dried Italian herbs and red pepper flakes (if using).

Step 4: Make the Cream Sauce
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan—these contain tremendous flavor. Allow the broth to reduce by half, about 2-3 minutes. Reduce heat to medium-low and slowly pour in the heavy cream, stirring constantly. Bring the sauce to a gentle simmer and cook for 3-4 minutes until it begins to thicken slightly.

Step 5: Combine Everything
Return the cooked chicken to the pan and stir to coat with the sauce. Add the chopped spinach in batches, allowing it to wilt into the sauce. Once all spinach is incorporated, remove the pan from heat and stir in the grated Parmesan cheese until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 6: Finish the Dish
Add the cooked penne to the pan and toss until every piece is coated with the creamy sauce. Season with additional salt and pepper to taste. Allow the Chicken Spinach Penne to rest for 2 minutes, which helps the pasta absorb some of the sauce. Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

Variations

Sundried Tomato Chicken Spinach Penne: Add 1/3 cup julienned sun-dried tomatoes (oil-packed, drained) when you return the chicken to the pan. The sweet-tart flavor of the tomatoes complements the creamy sauce beautifully, adding both color and a delightful flavor contrast to the Chicken Spinach Penne.

Dairy-Free Version: Create a dairy-free alternative by substituting the heavy cream with full-fat coconut milk or a cashew cream (blend 1 cup soaked cashews with 3/4 cup water until smooth). Replace the Parmesan with nutritional yeast or a dairy-free Parmesan alternative. This variation maintains the creaminess while accommodating those with dairy sensitivities.

Spicy Cajun Chicken Spinach Penne: For those who enjoy heat, replace the Italian herbs with 1-2 teaspoons of Cajun seasoning (adjust to your heat preference). You can also add 2 tablespoons of diced red bell pepper when sautéing the onion and include a squeeze of lemon juice at the end to brighten the flavors of this spicy chicken pasta with spinach variation.

Storage and Serving

Chicken Spinach Penne keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or chicken broth to revitalize the sauce, as it will thicken considerably when cold. Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring between each.

For freezing, cool the pasta completely before transferring to freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating, though be aware that the texture of the cream sauce may change slightly upon thawing.

Serve this Chicken Spinach Penne with garlic bread or a crusty baguette to soak up the delicious sauce. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette—the peppery greens and bright dressing provide a refreshing contrast to the rich pasta. For a special touch, serve the pasta with a glass of crisp Pinot Grigio or unoaked Chardonnay, which complement the creamy garlic flavors beautifully.

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can substitute with 3 oz (85g) of frozen spinach, thawed and thoroughly squeezed to remove excess moisture. Add it at the same point in the recipe, but it won’t need as much time to wilt as fresh spinach.

What can I substitute for heavy cream to make it lighter?
For a lighter version, replace heavy cream with half-and-half or a mixture of 3/4 cup whole milk combined with 1/4 cup Greek yogurt. The sauce won’t be quite as rich but will still be delicious.

Can I use a different pasta shape?
Absolutely! While penne’s ridges and tubular shape hold the sauce wonderfully, other medium pasta shapes like fusilli, farfalle, or rigatoni work beautifully in Chicken Spinach Penne. Avoid very small shapes like orzo or very large shapes like lasagna.

How do I prevent my cream sauce from curdling?
Keep your sauce at a gentle simmer rather than a boil after adding the cream. Also, ensure any acidic ingredients are added after the cream has been incorporated and stabilized in the sauce.

Can I add other vegetables to this dish?
Yes! Mushrooms, cherry tomatoes, or roasted red peppers make excellent additions. Sauté mushrooms with the onions; add cherry tomatoes in the last 2-3 minutes of cooking; or stir in chopped roasted red peppers with the spinach.

Conclusion

This Chicken Spinach Penne is comfort food at its finest — creamy yet fresh, indulgent yet nutritious, and surprisingly simple to prepare despite its impressive presentation. It’s the kind of dish that bridges the gap between everyday cooking and special occasion dining, making any meal feel like a celebration of good food and good company. Whether you’re cooking for family on a busy weeknight or entertaining friends, this Chicken Spinach Penne delivers restaurant-quality flavors right from your kitchen.

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