Chicken Spinach Pasta
This Chicken Spinach Pasta is going to jump to the top of your favorites list! Just wait until you taste this creamy Parmesan sauce, it’s got every flavor element including butter and garlic, perfectly cooked spinach, a hint of cream cheese, juicy bites of chicken, a splash of lemon juice, seasonings, and game changing flavor enhancers! Be sure to check out my PRO TIPS below to ensure that you nail this recipe. You’re going to do yourself proud!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Cut the chicken into bite-sized pieces and season with lemon pepper seasoning. Sear in olive oil and set aside. Deglaze the skillet with white wine and reduce by half.
Add garlic, butter, and flour to make a roux. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in the cream cheese and Parmesan cheese. Add the spinach and let it wilt.
Add the lemon juice, cooked pasta, and chicken. Stir to combine and heat through. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
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1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pasta Strainer– This is the one I have. Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.
