Chicken Spinach Pasta
Chicken Spinach Pasta is an easy 35-minute dinner featuring juicy chicken, fresh spinach, sun-dried tomatoes, and a creamy Parmesan garlic sauce tossed with perfectly cooked pasta.
Ingredients
- 12 ounces pasta gluten-free, whole wheat, or regular
- 1 pound boneless skinless chicken breast
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 –3 cloves garlic minced
- 1.5 ounces sun-dried tomatoes chopped
- 2 tablespoons gluten-free flour or all-purpose flour
- 2 cups milk dairy or non-dairy
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach
- 2 tablespoons fresh parsley chopped
Instructions
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for several minutes before slicing into thin strips.
- In the same skillet, sauté the minced garlic and chopped sun-dried tomatoes for 1–2 minutes until fragrant.
- In a small bowl, whisk together the flour, milk, and grated Parmesan until smooth.
- Pour the mixture into the skillet and stir continuously until the sauce begins to thicken.
- Add the fresh spinach and cook until wilted.
- Stir the cooked pasta into the creamy sauce until evenly coated.
- Add the sliced chicken and gently toss everything together.
- Garnish the Chicken Spinach Pasta with chopped parsley and freshly ground black pepper before serving.
Notes
- Rotisserie chicken works well for an even quicker meal.
- Replace spinach with kale if desired.
- Heavy cream can be substituted for milk for an even richer sauce.
- Store leftover Parmesan separately for serving.