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A close-up shot showcasing the delicious Chicken Spinach Penne, a creamy pasta dish with chicken and spinach.

ULTIMATE CHICKEN SPINACH PENNE

This Chicken Spinach Penne recipe delivers a creamy, flavorful pasta dish with tender chicken and wilted spinach. The key to success lies in building a rich sauce, perfectly cooking the pasta, and ensuring the chicken remains juicy, creating an unforgettable meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms optional
  • 5 ounces baby spinach, fresh
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped optional
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of red pepper flakes optional

Equipment

  • large pot
  • colander
  • Large skillet or Dutch oven
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • wooden spoon or spatula

Method
 

  1. Cook the pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water. Set aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt, pepper, and Italian herbs. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the onion and mushrooms (if using) to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  4. Add the chicken broth to the skillet and scrape up any browned bits from the bottom. Bring to a simmer.
  5. Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes (if using), and red pepper flakes (if using). Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
  6. Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
  7. Return the chicken to the skillet. Add the cooked pasta and toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  8. Taste and adjust seasonings as needed. Serve immediately, garnished with extra Parmesan cheese.

Notes

For a richer flavor, use freshly grated Parmesan cheese. To prevent the sauce from separating, simmer gently and gradually. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a spicier dish, add more red pepper flakes. You can substitute other vegetables like bell peppers or zucchini for the mushrooms.