Creamy Chicken & Spinach Pasta You Absolutely Need To Make

Picture this: al dente penne swimming in a luxuriously creamy sauce, packed with tender chicken and vibrant spinach. It’s the kind of dish that makes you forget about your life problems for a solid 10 minutes. No, it’s not from some fancy restaurant—it’s what you’re about to whip up in your own kitchen.

This isn’t just pasta. This is a flavor bomb disguised as a weeknight dinner. Ready to level up your cooking game?

Let’s go.

Why This Creamy Chicken & Spinach Penne Slaps

First off, it’s creamy without being heavy. The sauce clings to every noodle like it’s its job. The chicken?

Juicy and perfectly seasoned. The spinach? A sneaky way to feel virtuous while eating carbs.

Plus, it’s faster than waiting for your takeout order—and tastes 10x better. This recipe is the culinary equivalent of a mic drop.

What You’ll Need

12 oz penne pasta (because rigatoni can sit this one out)
2 chicken breasts, diced (or thighs if you’re feeling rebellious)
3 cups fresh spinach (yes, frozen works in a pinch, but fresh is elite)
2 cloves garlic, minced (or 3 if you’re anti-vampire)
1 cup heavy cream (this is not the time for skim milk)
1/2 cup grated Parmesan (the powdery stuff won’t cut it)
1 tbsp olive oil (extra virgin, unless you enjoy disappointment)
Salt, pepper, and red pepper flakes (to taste, but be bold)

How to Make It (Without Burning Down Your Kitchen)

Cook the pasta: Boil penne in salted water until al dente. Drain, but save 1/2 cup pasta water—trust us.
Sear the chicken: Heat olive oil in a pan, add diced chicken, season with salt and pepper, and cook until golden.
Remove and set aside.
Sauté the garlic: In the same pan, toss in minced garlic and red pepper flakes. Cook for 30 seconds until fragrant (don’t let it burn—seriously).
Wilt the spinach: Add spinach and stir until just wilted. This takes like 1 minute—no overcooking allowed.
Make the sauce: Pour in heavy cream and Parmesan, stir until smooth.
Too thick? Use that reserved pasta water.
Combine everything: Add cooked pasta and chicken back to the pan. Toss until every noodle is coated in creamy glory.
Serve immediately: Top with extra Parmesan and a sprinkle of black pepper.
Congrats, you’ve just won dinner.

How to Store It (Because Leftovers Are Life)

Let the pasta cool, then stash it in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to revive the sauce. Freezing?

IMO, the texture suffers, but if you must, freeze for up to 1 month.

Why This Recipe Is Basically a Superfood

Protein from the chicken, iron from the spinach, and carbs for energy—it’s a balanced meal disguised as comfort food. Plus, the garlic boosts immunity (or at least makes you smell interesting). And let’s be real: happiness is a nutrient too.

Common Mistakes (And How to Avoid Them)

Overcooking the pasta: Mushy penne is a crime.
Taste it early, taste it often.
Skimping on seasoning: Salt your pasta water. Season your chicken. Your taste buds will thank you.
Drowning the sauce: Too much pasta water = soup.
Add it gradually.

Swaps and Subs (Because Life Happens)

No heavy cream? Use half-and-half or coconut milk (but expect a flavor twist). Vegetarian?

Skip the chicken, add mushrooms or white beans. Gluten-free? Swap in GF penne.

Spinach-haters? Try kale or arugula. The recipe is forgiving—unlike your cat.

FAQs

Can I use frozen spinach?

Yes, but thaw and squeeze out excess water first.

Nobody wants a watery sauce.

What if I don’t have Parmesan?

Pecorino Romano works, or Asiago in a pinch. But if you use the green can stuff, we can’t be friends.

How do I make it spicier?

Double the red pepper flakes or add a dash of hot sauce. Live dangerously.

Can I prep this ahead?

Cook the chicken and sauce ahead, but combine with pasta just before serving.

Reheated noodles get sad.

Final Thoughts

This Creamy Chicken & Spinach Penne is the dinner hero you didn’t know you needed. It’s fast, flavorful, and foolproof—unless you burn the garlic. Then it’s on you.

Make it tonight, and prepare for compliments. You’re welcome.