Creamy Chicken Spinach Penne Ultimate
This Creamy Chicken Spinach Penne recipe delivers a comforting and elegant restaurant-worthy meal right in your kitchen. Perfectly cooked penne is coated in a velvety cream sauce with tender chicken and vibrant spinach, creating a satisfying and effortless dish.
Equipment
- Large pot
- Colander
- Large skillet
- Measuring cups
- Measuring spoons
- Mixing Bowls
- Whisk
- Wooden spoon or spatula
- Knife
- Cutting board
Ingredients
- 1 pound penne pasta
- 1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 10 ounces fresh spinach, roughly chopped
- 1.5 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese, plus more for serving
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
- Pinch of red pepper flakes optional
- 1 teaspoon dried Italian herbs
Instructions
- Cook the penne pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, season the chicken pieces with salt, pepper, and Italian herbs.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add butter to the same skillet. Once melted, add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture. Cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and bring to a simmer. Reduce heat to low and simmer for a few minutes until the sauce starts to thicken.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add the chopped spinach to the sauce and cook until wilted, about 2-3 minutes.
- Add the cooked chicken back to the skillet with the spinach and cream sauce. Toss to coat.
- Add the cooked penne pasta to the skillet and toss everything together until well combined. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Taste and adjust seasonings as needed. Add salt, pepper, and red pepper flakes (if using) to your liking.
- Serve hot, garnished with extra grated Parmesan cheese and a sprinkle of fresh herbs, if desired.
Notes
For best results, use fresh spinach. Frozen spinach can be used, but thaw it completely and squeeze out excess water. To lighten the dish, use half-and-half instead of heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or chicken broth.