Flavorful Spinach Chicken Pasta

Growing up, pasta night at our house meant one thing – spaghetti with marinara sauce from a jar. It wasn’t until I started cooking for my own family that I realized how many different ways you could make pasta interesting.

This spinach chicken pasta came about on one of those nights when I needed to use up leftover chicken and some wilting spinach from the crisper drawer. What started as a “whatever’s in the fridge” dinner has become one of our go-to weeknight meals. It’s quick, filling, and even gets my kids to eat their greens without complaining – and that’s saying something!

What Kind of Pasta Should I Use?

While this recipe calls for penne, you’ve got plenty of options when it comes to choosing your pasta shape. Short pasta varieties like rotini, fusilli, or farfalle work great because their ridges and curves help catch all the delicious sauce and small bits of chicken and vegetables. Regular, whole wheat, or even gluten-free pasta will all work well in this dish – just make sure to cook it al dente (with a slight bite to it). If you’re watching your carbs, you could even swap in chickpea or lentil pasta, which will add extra protein while maintaining that satisfying pasta texture.

Options for Substitutions

This pasta dish is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Penne pasta: Any medium-sized pasta shape works great here – try rotini, fusilli, farfalle, or even shell pasta. Just make sure to follow the cooking time on the package you’re using.
• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, you can use roasted red peppers instead. For the oil, just use regular olive oil or any cooking oil you prefer.
• Chicken breast: Feel free to swap the chicken breast with chicken thighs, or make it vegetarian by using chickpeas or white beans. You could also use shrimp – just cook it for less time to avoid getting tough.
• Fresh spinach: You can use frozen spinach (thawed and well-drained) or swap it with other greens like arugula, kale, or Swiss chard. If using kale, cook it a bit longer than spinach.
• Parmesan cheese: While Parmesan adds great flavor, you can use Pecorino Romano, Asiago, or even a mix of mozzarella and Romano. For a dairy-free version, try nutritional yeast.
• Fresh tomatoes: No fresh tomatoes? Use a can of diced tomatoes (drained) or cherry tomatoes. You’ll need about 2 cups worth.

Watch Out for These Mistakes While Cooking

The biggest mistake when making spinach chicken pasta is overcooking the pasta – always cook it 1-2 minutes less than the package directions since it will continue cooking when mixed with the hot sauce and chicken.

When it comes to the spinach, adding it too early can lead to sad, wilted leaves that lose their bright color and nutrients – instead, toss it in right at the end and let the residual heat gently wilt the leaves.

A common error with sun-dried tomato oil is not using enough of it – this flavored oil is packed with intense flavor, so make sure to reserve it and use it for cooking the chicken and vegetables instead of regular olive oil.

To prevent dry, rubbery chicken, avoid overcrowding the pan when cooking the chicken pieces – work in batches if necessary, and remove the chicken as soon as it’s just cooked through, as it will continue cooking slightly when added back to the hot pasta.

What to Serve With Spinach Chicken Pasta?

This pasta dish is pretty filling on its own, but a few simple sides can really round out your meal. A warm piece of crusty bread or garlic bread is perfect for soaking up the flavorful sauce left on your plate. For something light and fresh, try a simple green salad with lemon vinaigrette or some roasted vegetables like zucchini and bell peppers. If you’re feeding a crowd, you might want to start with some bruschetta or a small antipasto platter – the Italian-inspired flavors will go great with the sun-dried tomatoes and Parmesan in the pasta.

Storage Instructions

Keep Fresh: This spinach chicken pasta is perfect for leftovers! Just pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they mingle together, making it a great meal prep option for busy weekdays.

Freeze: If you want to make a big batch, this pasta freezes really well. Let it cool completely, then transfer to a freezer-safe container and it’ll keep for up to 3 months. Just keep in mind that the spinach might be a bit softer when thawed, but it’ll still taste great!

Reheat: To warm up your pasta, add a splash of water or chicken broth to keep it from drying out, then heat it in the microwave or on the stovetop. Give it a good stir halfway through heating, and add an extra sprinkle of Parmesan cheese on top before serving to bring back that fresh-made taste.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 110-120 g
• Fat: 85-95 g
• Carbohydrates: 130-140 g

Ingredients

For the pasta:

• 12 oz penne
• 1/3 cup sun-dried tomatoes (chopped for even distribution)
• 3 tbsp reserved oil from sun-dried tomatoes (for sautéing aromatics)

For the chicken and vegetables:

• 1/2 tsp crushed red pepper (adds a nice kick)
• 1/2 tsp salt (to season the chicken)
• 10 oz fresh spinach
• 6 medium tomatoes (chopped into 1/2-inch pieces)
• 6 garlic cloves (freshly minced for best flavor)
• 1 lb chicken breast (diced into 1-inch pieces)
• 1/2 tsp black pepper

For the final assembly:

• 1 cup grated parmesan cheese (divided, for mixing and topping)

Step 1: Cook the Pasta

Begin by bringing a pot of water to a boil and cooking the pasta al dente according to the package instructions.

Once done, drain the pasta and set it aside for later use.

Step 2: Cook the Chicken and Tomatoes

While the pasta is cooking, heat olive oil in a large skillet over medium heat.

Add the sun-dried tomatoes, chicken pieces, salt, pepper, and red pepper flakes.

Cook these ingredients for about 5 minutes, or until the chicken is fully cooked and no longer pink in the center.

Step 3: Add Vegetables and Finish Cooking

To the skillet with cooked chicken, add the chopped tomatoes, minced garlic, and spinach.

Continue cooking for another 3 minutes, or until the spinach has wilted slightly and the tomatoes have softened.

Step 4: Combine Pasta and Sauce

Add the drained, cooked pasta to the skillet with the chicken and vegetable mixture.

Sprinkle ½ cup of Parmesan cheese over the contents of the skillet.

Toss everything together to ensure the pasta is well-coated with the sauce and cheese.

Step 5: Finish and Serve

Drizzle some quality olive oil over the combined pasta dish for added flavor, then sprinkle with the remaining Parmesan cheese.

Serve the pasta immediately while it’s hot and enjoy!