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You get juicy chicken, silky Parmesan cream, and pasta tossed with fresh spinach and a good squeeze of lemon in this chicken and spinach pasta dish. Whenever I want something cozy but not boring—either for an easy weeknight or an unexpected guest—I whip this up. It never disappoints.
The last batch I made was after a freezing soccer match—everyone piled into my kitchen just for a whiff of garlic while the sauce bubbled away. Comfort food like this always wins at our house.
Delicious Ingredients
- Fresh baby spinach: brings color and a fresh bite—pick leaves that look perky with no black spots for the best taste
- Butter: gives your sauce extra richness—the higher the butterfat, the creamier the result
- Olive oil: lets you brown the chicken nicely—fruity, fresh-smelling oil works best
- Dry white wine: makes everything pop with a gentle kick—try Chardonnay or Pinot Grigio for classic flavor with chicken
- Lemon juice: finishes with brightness and balance—freshly squeezed is always punchier than bottled
- Garlic: delivers that homey, crave-worthy aroma—chop it up fresh for the fullest flavor
- Chicken breast boneless and skinless: makes for juicy, chewy bites—choose chicken that’s firm and fresh for the best texture
- Chicken broth: helps set up a sturdy base—low sodium lets you control the saltiness
- Half and half: magically adds creaminess without being too heavy—a mix of light cream and milk reads as a great swap
- Mezzi rigatoni pasta: soaks up sauce in every groove—durum wheat versions hold up extra well
- Parmesan cheese: amps up the savory depth—buy a block and grate it yourself so it melts in perfectly
- Cream cheese: lends the sauce body and a soft tang—pick the tub style and it’ll melt quicker
- Mustard powder with onion powder, basil, dried oregano, parsley, and red pepper flakes: these pantry-friendly spices round everything out—just a shake of each does wonders
- Hot sauce, soy sauce, and garlic salt: these three quietly layer in tang, spice, and savoriness—you don’t need much
Easy Step Guide
- Mix the Sauce Liquid:
- In a big measuring jug, stir together half and half, chicken broth, a splash of hot sauce and soy sauce, mustard powder, basil, oregano, onion powder, parsley, garlic salt, and some red pepper flakes. Put it aside for later—this will keep things moving fast.
- Prep the Chicken for Searing:
- Slice up the chicken breast into small chunks. Dab dry with paper towels—this way it browns instead of steaming. Give the cubes a sprinkle of lemon pepper, then pat so the seasoning sticks.
- Sear Chicken in Pan:
- Set a big pan over medium-high with olive oil. Place chicken pieces in, and don’t touch for a couple minutes so they actually brown. Flip to cook all sides, lift out once browned, but leave those tasty bits in the pan.
- Boil Your Pasta:
- Salt a big pot of boiling water, tumble in the pasta, and stir. Cook just to al dente—go by the box! Drain and set to the side when done.
- Wine Time for Extra Flavor:
- Pour wine into the hot pan (with the brown bits still in). Use a spatula to scrape up everything stuck to the pan’s bottom. Let the wine bubble and shrink down by half—takes about four minutes.
- Make a Light Roux:
- Drop in your minced garlic, give it a stir, then add the butter and melt it. Toss in flour and stir non-stop until it’s lightly golden and smells a bit toasty—should only take a minute or two.
- Create Creamy Base:
- Slowly pour your sauce mixture into the pan in tiny batches, whisking the whole time so it’s smooth. Keep whisking after each pour and don’t rush. Once everything’s added, turn up the heat until it barely boils, then lower so it thickens gently.
- Cheese and Spinach Go In:
- Lower the heat, add cream cheese, and whisk til melted in. Next, toss in shredded Parmesan gradually so it dissolves without lumps. Spinach comes last—fold it in so it just wilts (won’t need more than two minutes).
- Bring It All Together:
- Pour lemon juice, cooked noodles, and those golden chicken pieces into the skillet. Mix carefully so everything’s soaked in sauce and heated through. Try a bite, adjust the seasoning if you want, then dig in while hot.
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The best part for me? Watching Parmesan slowly melt into ribbons in that hot pan. Plus, seeing my kids grab at the last noodle always cracks me up. To top it off, nobody ever gripes about the spinach in this one.
How to Store Leftovers
Pop leftovers into a tightly sealed container in the fridge—they’ll stay good up to three days. Need to store longer? Freeze what’s left in portions for up to three months. When it’s time to reheat, use low microwave power or set to “melt” for the sauce to turn creamy again. Or just warm gently on the stove with a splash of broth, covered or over a double boiler. Works every time.
Swap Box
No mezzi rigatoni? Use penne, ziti, really any short pasta shape you have handy. If you don’t want wine, just use more broth instead. No fresh spinach? Thawed, squeezed frozen spinach works too. If you're out of Parmesan, try Grana Padano or Pecorino Romano, but taste before adding extra salt—they can be stronger.
Serving Ideas
This comforting meal is even better with crisp green salad and some crusty bread for sopping up sauce. Want extra veggies? Toss in roasted red pepper or sun dried tomatoes with the spinach. Top each bowl with fresh parsley or an extra sprinkle of Parmesan. Sometimes I offer lemon wedges on the side so everyone can add more zing as they like.
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Background Story
Pasta with chicken, spinach, and a creamy sauce like this borrows from Italian American comfort food—where you get creamy smooth sauces mixed with pasta and veggies for big family-style get-togethers. Not exactly old-school Italian, but the blend of Parmesan, spinach, and lemon gives a taste of both Italian and American faves. People love it for casual potlucks and family meals because you can double or triple the batch and keep everyone happy, no matter their age.
Frequently Asked Questions
- → What pasta shape pairs well with chicken and spinach?
Penne or ziti are great as they hold sauce perfectly. Mezzi rigatoni is another fantastic option for a hearty bite.
- → Can whole milk replace half and half?
Absolutely. If you want a creamier texture, think about using heavy cream instead.
- → What’s a substitution option for white wine?
You can swap white wine for chicken broth—a flavorful, alcohol-free alternative.
- → How do I avoid clumping in the sauce?
Gradually add Parmesan while slowly stirring the sauce. This keeps it smooth and lump-free.
- → What’s the best way to save and reheat it?
Store in the fridge in a sealed container for up to three days. Reheat gently with a splash of broth to regain creamy texture.
- → Can this pasta be frozen?
Certainly! Freeze for up to three months. Let it thaw before reheating, heating slowly to keep the creaminess.