Chicken Spinach Skillet Pasta: A Delicious and Easy Recipe

Chicken Spinach Skillet Pasta: Get ready to ditch the takeout menus and embrace a weeknight dinner champion! Imagine tender pasta, juicy chicken, and vibrant spinach all mingling in a creamy, flavorful sauce, cooked entirely in one skillet. Sounds too good to be true? It’s not! This recipe is about to become your new go-to for busy evenings.

While skillet pasta dishes may seem like a modern convenience, their roots can be traced back to traditional Italian cooking methods where resourceful cooks aimed to minimize dishes and maximize flavor. The beauty of a one-pan meal lies in its simplicity and efficiency, allowing all the ingredients to meld together beautifully as they cook.

But what makes this chicken spinach skillet pasta so irresistible? It’s the perfect combination of textures and tastes. The creamy sauce coats every strand of pasta, while the chicken provides a satisfying protein boost and the spinach adds a touch of freshness. People adore this dish because it’s quick, easy to clean up, and incredibly delicious. Plus, it’s easily customizable – feel free to swap out the spinach for kale, add your favorite vegetables, or experiment with different cheeses. This chicken spinach skillet pasta is a guaranteed crowd-pleaser, so let’s get cooking!

this Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 5 ounces fresh spinach, roughly chopped
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 pound pasta (penne, rotini, or farfalle work well)
• Optional: Red pepper flakes, for serving

Preparing the Chicken and Vegetables:

1. First, let’s get the chicken ready. Pat the chicken pieces dry with paper towels. This helps them brown nicely in the skillet. Season them lightly with salt and pepper.
2. Now, heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is nice and hot before adding the chicken.
3. Add the chicken to the skillet in a single layer, being careful not to overcrowd it. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Remove the chicken from the skillet and set aside. Don’t worry if there are some browned bits stuck to the bottom of the skillet – those will add flavor to the sauce!
4. Reduce the heat to medium. Add the chopped onion to the skillet and cook for about 5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
5. Add the minced garlic to the skillet and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, or until they are softened and have released their moisture. Stir occasionally.
7. Now, add the fresh spinach to the skillet. It will seem like a lot at first, but it will wilt down quickly. Cook for about 2-3 minutes, or until the spinach is wilted. Stir frequently to ensure even cooking.

Making the Sauce:

1. Pour the diced tomatoes (undrained) into the skillet with the vegetables. Stir to combine.
2. Add the chicken broth to the skillet. Stir to scrape up any browned bits from the bottom of the skillet. These browned bits are called “fond” and they add a ton of flavor to the sauce.
3. Bring the mixture to a simmer. Then, reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together. Stir occasionally.
4. Stir in the heavy cream and Parmesan cheese. The cream will make the sauce rich and creamy, and the Parmesan cheese will add a salty, cheesy flavor.
5. Add the dried Italian seasoning, salt, and pepper to the sauce. Taste and adjust the seasonings as needed. You might want to add a little more salt or pepper, depending on your preference.
6. Return the cooked chicken to the skillet and stir to combine. Make sure the chicken is heated through.

Cooking the Pasta:

1. While the sauce is simmering, cook the pasta according to the package directions. Be sure to salt the pasta water generously – this will help season the pasta.
2. Cook the pasta until it is al dente, which means it should be firm to the bite. Overcooked pasta will be mushy and won’t hold the sauce as well.
3. Once the pasta is cooked, drain it well. Do not rinse the pasta, as this will remove the starch that helps the sauce cling to it.

Combining and Serving:

1. Add the cooked pasta to the skillet with the chicken and sauce. Toss to combine, making sure the pasta is evenly coated with the sauce.
2. Serve immediately. Garnish with extra grated Parmesan cheese and red pepper flakes (if desired).
3. This dish is best served hot. You can store leftovers in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a skillet over medium heat until warmed through. You may need to add a little extra chicken broth or water to the skillet if the sauce has thickened too much.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Add more vegetables: Feel free to add other vegetables to the skillet, such as bell peppers, zucchini, or broccoli.
• Use different cheese: Instead of Parmesan cheese, you can use other cheeses such as mozzarella, provolone, or Asiago.
• Make it lighter: Use half-and-half instead of heavy cream to reduce the fat content.
• Add sun-dried tomatoes: Add 1/4 cup of chopped sun-dried tomatoes to the sauce for a burst of flavor.
• Use different protein: Instead of chicken, you can use sausage, shrimp, or tofu.
• Make it gluten-free: Use gluten-free pasta to make this dish gluten-free.
• Add fresh herbs: Add fresh herbs such as basil, oregano, or parsley to the sauce for a fresh flavor.
• Make it ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply cook the pasta and combine it with the sauce.
• Freezing: While the pasta itself doesn’t freeze well (it can become mushy), you can freeze the sauce separately. Allow the sauce to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions:

• Serve with a side salad and garlic bread for a complete meal.
• This dish is also great for potlucks and gatherings.
• Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Nutritional Information (approximate, per serving):

• Calories: 600-700
• Protein: 40-50g
• Fat: 25-35g
• Carbohydrates: 60-70g

This Chicken Spinach Skillet Pasta is a delicious and easy meal that’s perfect for a weeknight dinner. It’s packed with flavor and nutrients, and it’s sure to be a hit with the whole family! Enjoy!

Conclusion:

This Chicken Spinach Skillet Pasta is truly a weeknight winner, and I wholeheartedly believe you need to add it to your regular rotation. Why? Because it’s the perfect trifecta of deliciousness, convenience, and wholesome ingredients. We’re talking tender chicken, vibrant spinach, and perfectly cooked pasta all swimming in a creamy, flavorful sauce – and all cooked in a single skillet! That means fewer dishes, more flavor, and more time to enjoy your evening.

But the real magic lies in its versatility. This isn’t a one-size-fits-all kind of dish. Feel free to experiment and make it your own!

Serving Suggestions and Variations:

* Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a little kick.
* Cheese, please!: While the recipe calls for Parmesan, feel free to substitute with Pecorino Romano, Asiago, or even a blend of Italian cheeses. A sprinkle of fresh mozzarella at the end, melted under the broiler, is also divine.
* Veggie boost: Toss in some sun-dried tomatoes, artichoke hearts, or roasted red peppers for added flavor and nutrients. Sautéed mushrooms would also be a fantastic addition.
* Creamy dream: For an even richer sauce, stir in a dollop of mascarpone cheese or crème fraîche at the end.
* Protein power: Swap the chicken for shrimp, sausage, or even chickpeas for a vegetarian option.
* Pasta possibilities: While I love using penne or rotini, feel free to use your favorite pasta shape. Farfalle (bow tie) pasta, fusilli (spirals), or even orecchiette (little ears) would work beautifully. For a gluten-free option, use your preferred gluten-free pasta.
* Serving suggestion: Serve this Chicken Spinach Skillet Pasta with a side of crusty bread for soaking up all that delicious sauce. A simple green salad with a light vinaigrette is also a perfect complement.

I’ve made this recipe countless times, and it’s always a hit. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. The best part is that it’s easily adaptable to your own tastes and preferences.

I truly believe that this recipe will become a staple in your kitchen. It’s a comforting, satisfying, and incredibly flavorful meal that the whole family will love. So, what are you waiting for? Grab your skillet, gather your ingredients, and get cooking!

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you do, please come back and share your experience in the comments below. I’d love to hear what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Happy cooking! I can’t wait to hear all about your Chicken Spinach Skillet Pasta success!