This Chicken Spinach Penne is a cozy, weeknight-friendly pasta that delivers restaurant-level comfort with minimal effort. Tender bites of seared chicken are tossed with al dente penne in a silky Parmesan cream sauce, then brightened with a generous handful of fresh spinach and basil. It’s rich yet balanced, comes together in about 30 minutes, and is perfect for both family dinners and easy entertaining.
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 3 cloves garlic, minced
- 4 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
- Cook the penne pasta in a large pot of generously salted boiling water until al dente according to package directions. Drain and set aside, reserving 1/2 cup of pasta water if needed to thin the sauce later.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and black pepper, and cook for 5–7 minutes, stirring occasionally, until golden on the edges and cooked through.
- Stir in the minced garlic and cook for 1–2 minutes, just until fragrant, being careful not to let it brown.
- Add the fresh baby spinach to the skillet. Sauté for 2–3 minutes, tossing often, until the spinach is just wilted.
- Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Add the crushed red pepper flakes, if using. If the sauce seems too thick, stir in a splash of reserved pasta water to loosen.
- Add the cooked penne to the skillet and toss well to coat every piece of pasta with the creamy spinach and chicken sauce. Taste and adjust the seasoning with additional salt and pepper as needed.
- Serve the chicken spinach penne warm, garnished with torn or sliced fresh basil leaves just before serving.
Variation
- Use boneless, skinless chicken thighs instead of chicken breast for extra-juicy, more flavorful bites of chicken in the sauce.
- Turn this into a veggie-forward pasta by skipping the chicken and adding extra vegetables such as mushrooms, cherry tomatoes, or zucchini sautéed with the garlic.
- Make it extra cheesy and comforting by adding 1/2 cup shredded mozzarella or provolone to the sauce along with the Parmesan for a richer, stretchier texture.
Cooking Notes
- Cut the chicken into evenly sized pieces so they cook at the same rate and stay tender without drying out.
- Keep the cream at a gentle simmer, not a hard boil, to prevent it from reducing too quickly or separating in the pan.
- Add the spinach toward the end of cooking to preserve its bright color and delicate texture; it wilts quickly and doesn’t need much time on the heat.
Serving Suggestions
- Serve with a crisp green salad dressed with lemon vinaigrette to balance the richness of the creamy sauce.
- Pair with warm garlic bread, focaccia, or a crusty baguette to soak up every drop of the Parmesan cream sauce.
- Finish each plate with extra freshly grated Parmesan, cracked black pepper, and a drizzle of good-quality olive oil or a squeeze of lemon.
Tips
- Salt the pasta water generously; it should taste like the sea so the penne is well seasoned before it even hits the sauce.
- Have all ingredients prepped (garlic minced, chicken diced, spinach rinsed) before you start cooking, since the recipe comes together quickly.
- If the sauce thickens too much as it sits, whisk in a small splash of reserved pasta water or cream over low heat until it loosens to your desired consistency.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 28 g
- Sodium: 480 mg
Frequently Asked Questions
- Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess moisture from 8–10 ounces of frozen spinach, then add it after the garlic. Cook off any extra liquid before adding the cream. - Can I make this ahead of time?
This dish is best fresh, but you can cook the sauce and pasta separately, then combine and reheat gently with a splash of cream or milk just before serving. - How can I make this recipe lighter?
Use half-and-half or a mix of milk and cream, reduce the Parmesan slightly, and add extra spinach or vegetables to bulk up the dish without more calories. - What pasta shapes work besides penne?
Short shapes with ridges that hold sauce such as rigatoni, rotini, fusilli, or farfalle are great substitutes for penne in this recipe.
Conclusion
Creamy, comforting, and full of tender chicken and vibrant spinach, this Chicken Spinach Penne is a 30-minute dinner that feels special without demanding much effort. Keep it in your weeknight rotation for those evenings when you crave something hearty, flavorful, and reliably satisfying.
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Chicken Spinach Penne
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Chicken Spinach Penne is a cozy, weeknight-friendly pasta that delivers restaurant-level comfort with minimal effort. Tender bites of seared chicken are tossed with al dente penne in a silky Parmesan cream sauce, then brightened with a generous handful of fresh spinach and basil. It’s rich yet balanced, comes together in about 30 minutes, and is perfect for both family dinners and easy entertaining.
Ingredients
Scale
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 3 cloves garlic, minced
- 4 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
- Cook the penne pasta in a large pot of generously salted boiling water until al dente according to package directions. Drain and set aside, reserving 1/2 cup of pasta water if needed to thin the sauce later.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and black pepper, and cook for 5–7 minutes, stirring occasionally, until golden on the edges and cooked through.
- Stir in the minced garlic and cook for 1–2 minutes, just until fragrant, being careful not to let it brown.
- Add the fresh baby spinach to the skillet. Sauté for 2–3 minutes, tossing often, until the spinach is just wilted.
- Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Add the crushed red pepper flakes, if using. If the sauce seems too thick, stir in a splash of reserved pasta water to loosen.
- Add the cooked penne to the skillet and toss well to coat every piece of pasta with the creamy spinach and chicken sauce. Taste and adjust the seasoning with additional salt and pepper as needed.
- Serve the chicken spinach penne warm, garnished with torn or sliced fresh basil leaves just before serving.
Notes
- For best flavor, grate Parmesan from a block rather than using pre-shredded cheese, which may not melt as smoothly.
- If reheating leftovers, loosen the sauce with a splash of cream, milk, or water over low heat to restore creaminess.
- You can substitute half-and-half for a lighter sauce; just know it will be slightly less rich and may need a bit more cheese to thicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop, Sautéing
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 135 mg
Keywords: chicken spinach penne, creamy chicken pasta, spinach pasta, easy weeknight dinner, Parmesan cream sauce