Chicken And Spinach Skillet Pasta Recipe

There's nothing quite like the sizzle of chicken hitting a hot skillet or the way fresh garlic perfumes the kitchen within seconds. This Chicken and Spinach Skillet Pasta is everything you want on a busy weeknight—warm, creamy, and loaded with flavor.

I first whipped up a version of this dish on a night when the fridge was nearly bare, and we were starving. A box of pasta, a couple of chicken breasts, and half a bag of spinach later, dinner was on the table—and a new favorite was born. It's become our weeknight go-to for good reason: it's quick, satisfying, and the whole family devours it.

Keep reading to discover why this easy skillet pasta deserves a permanent place in your dinner rotation.

Why You’ll Love This Chicken and Spinach Skillet Pasta

Get ready to meet your new weeknight dinner hero. This Chicken and Spinach Skillet Pasta brings together tender chicken, hearty pasta, and a creamy, garlicky sauce in a single pan—and it all comes together fast.

First off, it’s unbelievably quick and easy. From start to finish, this entire dish is ready in about 30 minutes. That means you can have a restaurant-worthy dinner on the table before anyone has time to ask, “What’s for dinner?”

It’s a great way to stretch your grocery budget. With a handful of affordable pantry and fridge staples—like pasta, chicken, and spinach—you’ll end up with a meal that feeds four comfortably without breaking the bank.

This recipe also shines in the versatility department. You can swap the spinach for kale, use a different type of pasta, or even stir in leftover veggies you need to use up. It’s endlessly customizable depending on what you have on hand.

And let’s not forget: cleanup is a breeze. Since everything comes together in just one skillet, you won’t be staring down a mountain of dirty dishes when dinner’s done.

Now let’s dive into the ingredients that make this dish so irresistible.

Ingredients Notes

The beauty of this Chicken and Spinach Skillet Pasta is how a few everyday ingredients transform into something crave-worthy. Each one plays an important role in building layers of flavor and texture.

Boneless, skinless chicken breasts are the star of the show here. They cook up quickly and stay tender when cut into bite-sized pieces. If you prefer dark meat, chicken thighs also work well and add a bit more richness.

Pasta is your canvas, and I highly recommend using penne, rotini, or another short shape that holds onto sauce well. You want every bite to be coated in the creamy goodness. Whole wheat or gluten-free options can also be used without a problem.

Fresh spinach brings a burst of color and a gentle earthiness to the dish. It wilts beautifully into the hot pasta and sauce, adding both nutrients and visual appeal. If you only have frozen spinach on hand, just make sure to thaw and squeeze it dry first.

Garlic and onion lay the foundation for flavor. When sautéed in a bit of olive oil, they create that irresistible savory aroma that signals something delicious is coming. Don’t skip this step—it makes all the difference.

For the sauce, a combination of chicken broth and heavy cream strikes the perfect balance: rich and velvety, but not overly heavy. A generous handful of grated Parmesan at the end pulls it all together, giving the sauce a salty, cheesy finish.

As for tools, all you need is a large, deep skillet with a lid and a good wooden spoon. A sharp knife for slicing the chicken and a cutting board will make prep even smoother.

How To Make This Chicken and Spinach Skillet Pasta

Making this skillet pasta is easy and low-stress, which is exactly what you want on a weeknight. Here’s how it all comes together in just a few simple steps.

Start by cutting your chicken into bite-sized chunks and seasoning them with a bit of salt and pepper. Heat olive oil in a large skillet over medium-high heat, then add the chicken in a single layer. Let it sear undisturbed for a few minutes to get a golden crust, then flip and cook until just done. Remove it from the skillet and set aside.

In the same pan, add a little more oil if needed, and toss in your diced onion. Cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant—don’t let it burn.

Pour in your chicken broth and bring it to a simmer. Stir in the uncooked pasta, making sure it’s mostly submerged in the liquid. Cover the skillet with a lid, reduce the heat to medium-low, and let it cook for about 10–12 minutes, stirring occasionally to prevent sticking.

Once the pasta is al dente and most of the broth has been absorbed, stir in the heavy cream and cooked chicken. Toss everything together, letting the sauce thicken and coat the pasta. Add the spinach in handfuls, stirring as it wilts down into the dish.

Sprinkle in the Parmesan cheese and stir until everything is creamy and well combined. Taste and adjust seasoning with salt and pepper if needed. The whole dish should be bubbling and delicious, with tender chicken, silky pasta, and just-wilted spinach in a garlicky, cheesy sauce.

Total time from prep to table is right around 30 minutes, and you’ll be amazed at how satisfying this one-pan meal really is.

Storage Options

Leftovers of this Chicken and Spinach Skillet Pasta reheat beautifully, making it a great option for meal prep or next-day lunches. Just let the dish cool to room temperature before storing.

Place any leftovers in an airtight container and refrigerate for up to 4 days. Since the sauce continues to thicken as it cools, you may want to stir in a splash of milk or broth when reheating to bring it back to life.

You can also freeze this dish, though the texture of the spinach may change slightly. If you do freeze it, use a freezer-safe container and eat within 2 months for best results. Thaw overnight in the fridge before reheating.

To reheat, simply microwave in 30–60 second bursts, stirring in between, until heated through. Alternatively, warm it on the stovetop over low heat with a bit of added liquid to keep the sauce smooth.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can tweak it based on your taste preferences, dietary needs, or whatever ingredients you already have on hand.

Try swapping the chicken for cooked sausage, shrimp, or even leftover rotisserie chicken if you’re short on time. Each brings its own flair to the dish and keeps things interesting.

The spinach can be replaced with other greens like kale, Swiss chard, or even arugula. Just be mindful of their cook times—heartier greens may need a few extra minutes to soften.

If you want to lighten things up, use half-and-half or whole milk instead of heavy cream. The sauce won’t be quite as rich, but it will still be plenty creamy and flavorful.

You can also experiment with different cheeses. Asiago or Pecorino Romano are great swaps for Parmesan, or try a little mozzarella for a meltier finish.

For a boost of heat, toss in a pinch of red pepper flakes while sautéing the garlic, or add a drizzle of hot sauce to the finished dish. It adds a nice kick without overpowering the rest of the flavors.

Don’t be afraid to make this recipe your own. That’s part of the fun—mix, match, and make it fit your kitchen and your cravings. You might just stumble upon your next favorite version.

Print