Easy Creamy Parmesan Spinach Chicken Pasta Recipe
This easy creamy Parmesan spinach chicken pasta brings tender seared chicken, penne, fresh spinach, and a rich Parmesan-Gruyère cream sauce together in one skillet. Ready in about 30 minutes, it’s a comforting, satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Pasta
- 8 ounces penne pasta
- Salt, for the pasta water
Chicken
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into pieces
- 2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large shallot, thinly sliced
- 1 clove garlic, minced
Creamy Parmesan Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1/2 cup grated Gruyère cheese
- 2 cups fresh baby spinach
Instructions
- Cook the pasta.
Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente, then drain.
- Season the chicken.
While the pasta cooks, season the chicken pieces with the Italian seasoning, salt, and pepper.
- Sear the chicken.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 3–4 minutes to develop a golden sear. Flip and cook for another 3–4 minutes, or until cooked through and no longer pink. During the last minute, add the shallot and garlic and sauté with the chicken.
- Keep the chicken warm.
Transfer the chicken, shallot, and garlic from the skillet to a plate. Cover loosely to keep warm.
- Make the cheese sauce.
Return the skillet to the stovetop over low heat and melt the butter. Stir in the flour and cook for about 1 minute to remove its raw taste. Slowly pour in the half-and-half, stirring continuously until the sauce thickens. Add the Parmesan and Gruyère and stir until melted and smooth.
- Combine and wilt the spinach.
Remove the skillet from the heat. Add the drained pasta, chicken mixture, and spinach to the sauce. Stir until everything is coated and the residual heat wilts the spinach.
- Serve.
Divide among four servings and finish with extra grated Parmesan, if desired.
Notes
- Cook the penne just until al dente; it will continue to absorb some sauce after it is mixed in.
- Cut the chicken into evenly sized pieces so it cooks at the same rate.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- The spinach wilts in the heat of the sauce and pasta, so it does not need to be cooked separately.
