Chicken Spinach Pasta
A creamy and flavorful pasta dish with tender chicken and fresh spinach in a cheesy sauce, perfect for busy weeknights.
Ingredients
Pasta Ingredients
- 12 ounces pasta (gluten-free or whole wheat)
Chicken and Seasoning
- 1 pound chicken breast (boneless skinless)
- Salt and pepper (to taste)
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Sauce Ingredients
- 2-3 cloves garlic (minced)
- 1.5 ounces dried tomatoes
- 2 tablespoons gluten-free flour
- 2 cups milk of choice (dairy or non-dairy)
- 1 cup Parmesan cheese (grated)
- 2 cups spinach (uncooked)
- 2 tablespoons parsley (minced, curly)
Instructions
Preparation
- Cook the 12 ounces pasta according to package instructions. Drain and set aside.
- Rub the 1 pound chicken breast with salt and pepper, and 1 teaspoon Italian seasoning on both sides.
Cooking
- Heat the 2 tablespoons olive oil in a large skillet over medium heat.
- Cook the chicken for about 6-8 minutes per side, or until it develops a golden-brown crust. Ensure it’s fully cooked through; a meat thermometer should read 165 degrees Fahrenheit. Set aside on a chopping board to rest for a bit, then thinly slice it.
- In the same pan, add the 2-3 minced garlic cloves and 1.5 ounces dried tomatoes, sautéing for 1-2 minutes.
- In a small bowl, quickly whisk together the 2 tablespoons gluten-free flour, 2 cups milk of choice, and 1 cup grated Parmesan cheese.
- Pour this mixture into the pan along with 2 cups fresh spinach. Allow it to bubble for a couple of seconds to thicken the sauce and wilt the spinach.
- Once the sauce coats the back of a spoon, stir in the cooked pasta and sliced chicken.
- Sprinkle with chopped 2 tablespoons parsley and freshly ground black pepper. Serve immediately!
Notes
Serve with a fresh green salad or garlic bread. Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.