Looking for a creamy, comforting dinner that’s easy enough for a busy weeknight? This Creamy Parmesan Spinach Chicken Pasta is made with tender chicken, a rich Parmesan cream sauce, fresh spinach, and pasta for a meal the whole family will love.
It’s one of those recipes that tastes like it came from your favorite restaurant, but it’s made with simple, affordable ingredients from the grocery store. The spinach blends beautifully into the creamy sauce, making it an easy way to add a few extra vegetables without changing the flavor everyone loves.
Whether you’re feeding a hungry family or looking for leftovers for lunch the next day, this recipe is sure to earn a spot in your dinner rotation.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Rich, creamy Parmesan sauce
- Family-friendly and kid-approved
- A great way to add spinach to dinner
- Perfect for busy weeknights
- Budget-friendly ingredients
Ingredients
- 12 ounces penne or rotini pasta
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Optional Garnishes
- Extra Parmesan cheese
- Chopped fresh parsley
- Cracked black pepper
- Crushed red pepper flakes
Instructions
- Cook the pasta according to the package directions. Drain and set aside.
- While the pasta cooks, season the chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Melt the butter in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, or until golden brown and cooked through.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Bring to a gentle simmer.
- Stir in the Parmesan cheese until completely melted and the sauce is smooth.
- Add the spinach and cook for 1–2 minutes, just until wilted.
- Add the cooked pasta and toss until everything is coated in the creamy Parmesan sauce.
- Taste and adjust the seasoning if needed. Serve warm with extra Parmesan on top.
Budget Tip
Fresh spinach cooks down quite a bit, so don’t be afraid to add a generous handful. Any leftover spinach can be used in omelets, salads, smoothies, sandwiches, or wraps later in the week.
Easy Variations
- Use rotisserie chicken to save time.
- Swap fresh spinach for frozen spinach (thawed and squeezed dry).
- Add mushrooms or broccoli if you have them on hand.
- Use chicken thighs instead of chicken breasts.
- For a lighter meal, use a little less pasta and stir in extra spinach.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Add a splash of milk or chicken broth if the sauce thickens during storage.
Frequently Asked Questions
Can I use frozen spinach?
Absolutely! Just thaw it first and squeeze out as much liquid as possible before stirring it into the sauce.
Can I make this ahead of time?
Yes! Prepare the recipe as directed and refrigerate. Reheat gently with a splash of broth or milk to bring the sauce back to life.
What pasta works best?
Penne and rotini both hold the creamy sauce well, but bowties, shells, or rigatoni are also great options.
More Budget-Friendly Dinner Ideas
If your family loves creamy comfort food that’s easy on the grocery budget, be sure to check out my other weeknight dinner recipes. My goal is always to create simple meals with affordable ingredients that bring everyone to the table without breaking the bank.
Creamy Parmesan Spinach Chicken Pasta
Description
Creamy Parmesan Spinach Chicken Pasta is an easy weeknight dinner made with tender chicken, fresh spinach, pasta, and a rich Parmesan cream sauce. Ready in 30 minutes with simple, budget-friendly ingredients.
Ingredients
Instructions
-
Cook the pasta according to the package directions. Drain and set aside.
-
While the pasta cooks, season the chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper.
-
Melt the butter in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, or until golden brown and cooked through.
-
Stir in the garlic and cook for 30 seconds until fragrant.
-
Pour in the chicken broth and heavy cream. Bring to a gentle simmer.
-
Stir in the Parmesan cheese until completely melted and the sauce is smooth.
-
Add the spinach and cook for 1–2 minutes, just until wilted.
-
Add the cooked pasta and toss until everything is coated in the creamy Parmesan sauce.
-
Taste and adjust the seasoning if needed. Serve warm with extra Parmesan on top.
Note
Use rotisserie chicken to save time.
Swap fresh spinach for frozen spinach (thawed and squeezed dry).
Add mushrooms or broccoli if you have them on hand.Use chicken thighs instead of chicken breasts.
For a lighter meal, use a little less pasta and stir in extra spinach.
