Name: Chicken Spinach Penne: Creamy, Comforting Pasta for Busy Weeknights - My Mama Recipes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American-Italian Fusion
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika; 3 garlic cloves, minced

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Some nights call for a meal that feels indulgent but doesn’t keep you trapped in the kitchen. For me, that recipe is always pasta. There’s something about tossing tender chicken, fresh greens, and perfectly cooked noodles together in a silky sauce that makes everything feel right again. That’s exactly what you get with Chicken Spinach Penne—a creamy, one-pan dish that feels like restaurant comfort food without the price tag or effort.

If you’ve ever come home after a long day and wished for something hearty but not heavy, this dish checks every box. The sauce clings beautifully to the ridges of penne, the spinach wilts down into velvety ribbons, and the chicken brings protein that makes the whole plate satisfying.

Why Chicken Spinach Penne Works (Flavor + Texture)

You know how some pasta dishes leave you with sauce sitting at the bottom of the bowl? Not here. The shape of penne traps the creaminess in every bite, so you get flavor from start to finish. Adding spinach isn’t just about sneaking in a vegetable—it balances the richness with a subtle earthiness and a pop of color that makes the plate more inviting.

And then there’s the chicken. Searing it first builds flavor and keeps the meat juicy. When the browned bits in the pan get deglazed with broth or wine, you end up with a sauce base that tastes like it simmered all day. The truth? You can pull this off in less than 40 minutes.

Ingredients & Pantry Essentials

A good pasta dinner doesn’t require dozens of items. You can make this with mostly staples you already have:

2 boneless, skinless chicken breasts (about 1 lb)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
3 garlic cloves, minced
2 cups penne pasta
1 cup chicken broth
1 cup heavy cream (or half & half for lighter)
½ cup grated Parmesan cheese
3 cups fresh baby spinach
1 teaspoon lemon zest (optional, brightens flavor)
Pinch of red pepper flakes (optional, for heat)
Fresh parsley for garnish

You’ll want a large skillet with a lid, a pot for boiling pasta, and a whisk to bring the sauce together.

Step-by-Step Instructions

Prep and Cook the Chicken

Start by seasoning your chicken with salt, pepper, and paprika. Heat the olive oil in a skillet until it shimmers, then sear each side for about 5–6 minutes. The goal is golden-brown edges and an internal temperature of 165°F. Transfer to a plate and let it rest while you work on the sauce.

Build the Creamy Sauce

In the same skillet, sauté garlic for about 30 seconds—just until fragrant. Deglaze with broth, scraping up the flavorful bits stuck to the bottom. Stir in the cream and bring to a gentle simmer. You’ll notice the sauce thickens as it bubbles. Add Parmesan and whisk until smooth and glossy.

Cook the Pasta and Combine

While the sauce comes together, cook your penne in salted water until al dente. Drain but save about ½ cup of pasta water. Add the cooked pasta directly into the skillet, tossing so every piece is coated. Slice the chicken, fold it back into the pan, and then add the spinach. The residual heat will wilt the leaves in less than a minute.

Taste and adjust with lemon zest or red pepper flakes if you want extra brightness or spice.

Timing & Tips for Success

Salt the pasta water like the ocean—this seasons the noodles from the inside out.
Don’t overcook the spinach; it should look glossy and green, not mushy.
If your sauce feels too thick, loosen it with a splash of pasta water. Too thin? A bit more Parmesan will fix it.
Always let chicken rest before slicing; it keeps the juices locked in.

Think of this dish like your favorite sweater—warm, cozy, but still easy to throw on at a moment’s notice.

Serving Suggestions

This pasta is hearty enough to stand alone, but it pairs beautifully with a crisp side salad or garlic bread that soaks up any leftover sauce. For a family-style meal, serve it in a big bowl at the center of the table, topped with extra Parmesan and fresh parsley.

If you want to elevate it for guests, drizzle a little olive oil over the top or scatter toasted pine nuts for crunch. A glass of white wine on the side doesn’t hurt either.

Dietary Variations & Substitutions

One of the best parts about Chicken Spinach Penne is how adaptable it is. With a few swaps, you can tailor it to different diets without losing flavor.

Gluten-Free

Use gluten-free penne and check that your broth is certified gluten-free. The sauce itself is naturally GF, so the swap is seamless.

Vegan or Dairy-Free

Skip the chicken and use chickpeas or sautéed mushrooms. Swap heavy cream for coconut cream or oat milk, and use a plant-based Parmesan alternative.

Low-Calorie

Opt for half & half instead of cream, reduce the olive oil to 1 tablespoon, and load in extra spinach or zucchini for volume.

Halal

Use halal-certified chicken or substitute with turkey breast. Keep the seasoning the same for a familiar flavor.

These changes let you keep the comfort while adjusting to your household’s needs.

Storage, Reheating & Make-Ahead Tips

This pasta reheats surprisingly well if you know the trick. Store leftovers in an airtight container for up to three days in the fridge. When reheating, add a splash of broth or milk to bring the sauce back to life.

Freezing works, but expect the sauce to change texture slightly. If you plan to freeze, cook the pasta one minute shy of al dente so it holds up after thawing.

For meal prep, you can cook the chicken and sauce ahead of time, then boil the pasta fresh and combine before serving. That way, everything tastes just-made.

There’s a reason Chicken Spinach Penne keeps showing up on weeknight dinner rotations—it’s reliable, versatile, and hits that comfort spot without being heavy. Whether you’re cooking for your family, prepping for the week, or just craving a bowl of creamy pasta, this recipe proves that simple ingredients can create something extraordinary.

FAQ

Can I use frozen spinach instead of fresh spinach?

Yes — but thaw it completely and squeeze out as much moisture as possible before adding to the sauce. Otherwise, it can water down your Chicken Spinach Penne and change the sauce consistency.

What other pasta shapes work besides penne?

You can swap in any short pasta—like rigatoni, fusilli, shell, or farfalle—and still get excellent sauce cling. Just follow the cooking time on the package for al dente.

Can I prepare this dish ahead of time or freeze leftovers?

Absolutely. Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, use a freezer-safe container; thaw overnight before reheating. Add a splash of broth or cream when reheating to revive the sauce.

How do I lighten up the cream sauce (make it lower-calorie)?

Use half & half or milk instead of heavy cream, reduce the oil, and add extra spinach or zucchini to bulk it up. You can also skip or reduce the Parmesan, though that will slightly change the flavor and texture.

Can I skip searing the chicken and cook it in the sauce instead?

You can, but you’ll lose some depth of flavor. Searing gives those browned bits (fond) that deglaze into the sauce for extra richness. If you cook the chicken straight in the sauce, make sure to keep the heat moderate and don’t overcook it.