Creamy Chicken Spinach Pasta
When you’re looking for an easy dinner idea, this Creamy Chicken Spinach Pasta is a delicious choice. It’s loaded with flavor, but sooo easy! I promise, you’re going to want to add this to your regular dinner rotation. Nothing but satisfying goodness and it’s perfect for even the busiest weekday meal.
What You’ll Need for Creamy Chicken Spinach Pasta
- penne pasta or a similar pasta
- chicken
- onion
- olive oil
- condensed cream of mushroom soup
- half-and-half
- salt
- pepper
- garlic powder
- mozzarella cheese
- fresh spinach
- parmesan cheese
- red pepper flakes (optional)
Tips and Inspiration:
In this recipe for Creamy Chicken Spinach Pasta I like to use penne, but if you have ziti or a similar type of pasta, you can definitely substitute. Please don’t use a delicate pasta such as spaghetti or linguine, they won’t grab the sauce in the same way and they’ll likely get lost (and over-cooked) in this dish. Remember, this is supposed to be an easy, no-fuss recipe, so don’t stress over making a few little substitutions.
Another easy substitution is to use a condensed cream of chicken soup. If mushrooms aren’t your thing, switch it up! If you happen to love mushrooms, sauté some along with the chicken and onions. Yum!
If you prefer chicken thighs over chicken breasts, no problem! Make it your way.
If you don’t have fresh spinach, go ahead and use a package of frozen. If you opt for the frozen spinach just make sure to defrost it and squeeze out all the extra liquid before adding it to the rest of the dish.
Of course, if you’re feeling ambitious, mince up a clove or two of garlic in place of the garlic powder. It’s an extra step, but it would definitely be a great addition to this Creamy Chicken Spinach Pasta.
If you like sundried tomatoes, slice some up and stir them in with the condensed soup. I love sundried tomatoes, especially in a dish like this or in our Tuscan Chicken!!!
Lastly, if you feel like the sauce is getting a bit too thick, follow the trick Italian grandma’s know, just add a bit of the hot pasta water.
How to Store:
Store covered in the refrigerator for 3 to 4 days. Reheat on low-medium heat. Stir gently to prevent scorching. I find it helpful to add a little water or chicken broth, like maybe a teaspoon or two depending on how much Chicken Spinach Pasta you’re warming up.
Ingredients
- 2 cups penne pasta
- 1 lb. chicken breasts, boneless, skinless, cut into 1" pieces
- 1/2 onion, diced
- 2 tsp. olive oil
- 1 can cream of mushroom soup, condensed, undiluted
- 1 cup half-and-half
- 1/4 tsp. salt
- 1/4 tsp. black pepper, ground
- 1/4 tsp. garlic powder
- 2 cups mozzarella cheese, part-skim, shredded
- 10 cups spinach, fresh
- parmesan cheese, grated, optional
- red pepper flakes, optional
Directions
- Bring a large pot of water to a boil. Cook pasta according to directions on package. About 8 – 10 minutes or until al dente. Drain.
- While pasta is cooking, heat olive oil in a Dutch oven over medium heat. Add the chicken and diced onion and cook 5-6 minutes or until the chicken is no longer pink.
- Stir in the condensed soup (no water), and half-and-half. Bring just to a boil. Reduce heat and simmer, uncovered, for 3-4 minutes. Stir in the salt, black pepper, garlic powder, mozzarella cheese, and spinach. Cook until cheese is melted and the spinach is wilted, about 2-3 minutes.
- Add drained pasta to the chicken and spinach mixture; stir gently to coat. Serve with grated parmesan cheese and red pepper flakes, if desired.
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