Creamy Spinach Chicken Pasta
Craving a comforting and delicious dinner that’s easy to prepare? Look no further than this creamy spinach chicken pasta. This dish is packed with flavor, thanks to the combination of tender chicken, creamy Alfredo sauce, and fresh spinach. Plus, it’s ready in under an hour, making it perfect for busy weeknights.
To start, cook your penne pasta according to package directions. While the pasta is cooking, shred your cooked chicken and thaw your frozen spinach. In a large bowl, combine the shredded chicken, thawed spinach, Alfredo sauce, Parmesan cheese, milk, garlic powder, salt, and pepper. Once the pasta is done, drain it and add it to the sauce mixture. Toss until everything is evenly coated.
That’s it! Your creamy spinach chicken pasta is ready to serve. For a richer flavor, consider adding a splash of heavy cream to the Alfredo sauce. This dish is sure to become a family favorite.
Questions I often get aske about this recipe:
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach can be used as a substitute for frozen spinach. Simply blanch it in boiling water for a few seconds, then shock it in ice water to preserve its color. Drain well before adding it to the recipe.
Can I make this recipe ahead of time?
While you can prepare the sauce and cook the pasta ahead of time, it’s best to assemble the dish just before serving to ensure the pasta remains al dente and the spinach stays bright green.
What can I serve with this pasta?
This creamy spinach chicken pasta pairs well with a variety of sides, such as garlic bread, a side salad, or roasted vegetables. For a complete meal, consider serving it with a side of steamed broccoli or asparagus.
Can I make this recipe vegetarian or vegan?
To make this recipe vegetarian, simply omit the chicken. To make it vegan, substitute the Parmesan cheese with a vegan alternative and use a vegan Alfredo sauce.
How can I make this recipe spicier?
If you enjoy a little heat, add a pinch of red pepper flakes or a diced jalapeño pepper to the sauce. You can also use a spicier type of Alfredo sauce.
What you need to make Creamy Spinach Chicken Pasta:
1 pound boneless, skinless chicken breasts, cooked and shredded
1 pound dried penne pasta1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (10-ounce) container frozen Alfredo sauce
1 cup grated Parmesan cheese
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
How to make it:
Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside.
Combine ingredients: In a large bowl, combine the shredded chicken, thawed spinach, Alfredo sauce, Parmesan cheese, milk, garlic powder, salt, and pepper. Stir until well combined.
Toss with pasta: Add the cooked pasta to the sauce mixture and toss until the pasta is evenly coated.
Serve: Serve immediately, garnished with additional Parmesan cheese if desired.
Tips:
For a richer flavor: Add a splash of heavy cream to the Alfredo sauce.
To add a bit of heat: Sprinkle red pepper flakes or a diced jalapeño pepper over the finished dish.
For a healthier option: Use whole-wheat penne pasta and add more vegetables, such as mushrooms or bell peppers, to the sauce.
Latest Reviews:
This creamy spinach chicken pasta is a comfort food dream! The flavors are rich and satisfying, and the texture is perfect. The spinach adds a pop of color and a hint of freshness. I’ll definitely be making this again soon. Leanne R.
I was skeptical about this recipe at first, but I was pleasantly surprised. The combination of creamy Alfredo sauce, tender chicken, and fresh spinach is a match made in heaven. It’s easy to make and even easier to devour. Owen D.
This is my new go-to weeknight dinner. It’s quick, easy, and absolutely delicious. The spinach adds a nice touch of green, and the Parmesan cheese brings everything together. Highly recommend! Scotty W.
Printable Recipe:
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Creamy Spinach Chicken Pasta
Creamy Spinach Chicken Pasta
Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 pound dried penne pasta
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (10-ounce) container frozen Alfredo sauce
- 1 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside.
- Combine ingredients: In a large bowl, combine the shredded chicken, thawed spinach, Alfredo sauce, Parmesan cheese, milk, garlic powder, salt, and pepper. Stir until well combined.
- Toss with pasta: Add the cooked pasta to the sauce mixture and toss until the pasta is evenly coated.
- Serve: Serve immediately, garnished with additional Parmesan cheese if desired.
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