Chicken Spinach Pasta

This Chicken Spinach Pasta recipe has juicy bites of chicken and savory pasta tossed in a Parmesan sauce with spinach, cream cheese, garlic, lemon juice, and seasonings.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 461kcal

Author: Stephanie

Ingredients

Sauce

1 cup half and half
1 cup chicken broth
1 teaspoon hot sauce
1 teaspoon soy sauce
1 teaspoon mustard powder
½ teaspoon EACH: basil, oregano, onion powder, parsley
¼ teaspoon garlic salt
1 pinch red pepper flakes

Chicken/Pasta, etc.

1 tablespoon olive oil
1 lb. boneless skinless chicken breast
1 ½ teaspoons lemon pepper seasoning see notes
½ pound Mezzi rigatoni see notes
½ cup dry white wine see notes
3 tablespoons butter
3 cloves garlic minced
3 tablespoons flour
2 tablespoons softened cream cheese
¾ cup Parmesan cheese grated
3 cups packed baby spinach or up to 4 oz.
2 teaspoons fresh lemon juice

US Customary - Metric

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Cut the chicken into bite-size cubes. Pat completely dry and season with lemon pepper seasoning.
Heat oil in a large skillet over medium-high heat. Add the chicken and sear on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside.
Begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt (I use ½ tbsp). Add the pasta and cook it according to package instructions. Drain once cooked.
Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, about 4 minutes.
Add the garlic and cook for 1 more minute. Melt the butter and sprinkle in the flour. Cook for 1-2 minutes, stirring continuously, until the raw flour smell is gone.
Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce. Bring to a boil, then reduce to a simmer.
Reduce heat to low. Add the cream cheese and stir to combine, small remaining particles will melt when the pasta is added. Gradually sprinkle in the Parmesan, stirring continuously. Cover partially until the pasta is ready.
Add the spinach and let it wilt, about 2 minutes. Add the lemon juice, pasta, and chicken and stir to combine and heat through. Serve!

Notes

Pro Tips:

Hot Sauce/Dijon Mustard/Soy Sauce: These are all flavor enhancers in the sauce that you can’t taste outright, but they really round out the flavor profile:
- Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce if needed.
Lemon Pepper Seasoning:
- Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and is so flavorful. (Use promo code ‘COZY‘ for 15% off!)
- Some brands (like McCormick) can be potent so be aware of that and consider using less on the chicken.
- Note: Ensure that the variety you use has salt. Alternatively, you can season the chicken with salt/pepper.
Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead.
Parmesan: Grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Belgioioso Parmesan cheese.
- (Packaged cheeses have anti-caking agents that prevent them from clumping in the packaging, but it also prevents them from melting as well in soups/sauces.)
Cream Cheese: This pairs really well with spinach. I find that Philadelphia cream cheese from a tub (vs. a block), melts the best.
Pasta: Any kind of pasta works well in this dish, I used Mezzi Rigatoni which is shorter than regular rigatoni. Other great options include penne and ziti.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition