Creamy Chicken Spinach Pasta
Creamy chicken spinach pasta made with garlic, parmesan, and fresh spinach.
Ingredients
- 8 ounces uncooked pasta
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- Flour for dredging
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/3 cup chicken broth
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 1 cup heavy cream
- 5 ounces fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
- Boil a large pot of salted water and cook pasta until al dente.
- Cut chicken into bite-sized pieces, season with salt and pepper, then lightly coat with flour.
- Heat butter and olive oil in a skillet over medium-high heat. Cook chicken until lightly golden and no longer pink. Remove and set aside.
- Add garlic, chicken broth, lemon juice, Dijon mustard, and Italian seasoning to the pan. Let it simmer briefly while scraping up browned bits.
- Return chicken to the pan, then add cream and spinach. Cook for about 5 minutes until the chicken is fully cooked and sauce thickens.
- Drain pasta and toss it with the sauce. Stir in parmesan cheese until melted and creamy.
- Adjust seasoning and serve warm.
- This Creamy Chicken Spinach Pasta is best enjoyed fresh while the sauce is silky and rich.
Notes
- Substitute cream with half-and-half for a lighter version
- Add chili flakes for a bit of heat
- Works well with penne, fettuccine, or spaghetti