Chicken Spinach Pasta
A healthy and hearty dish that combines chicken, spinach, and pasta in a creamy sauce, perfect for busy weeknights or gatherings.
Ingredients
For the pasta
- 12 ounces gluten-free or whole wheat pasta
For the chicken and seasoning
- 1 pound boneless skinless chicken breast
- to taste Salt
- to taste Pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the sauce and vegetables
- 2-3 cloves garlic, minced
- 1.5 ounces dried tomatoes
- 2 tablespoons gluten-free flour
- 2 cups milk of your choice (dairy or non-dairy)
- 1 cup grated Parmesan cheese
- 2 cups uncooked spinach
- 2 tablespoons minced parsley
Instructions
Preparation
- Begin by cooking your pasta according to the package instructions. Drain the pasta and set it aside.
- Rub the boneless, skinless chicken breast with salt, pepper, and Italian seasoning.
Cooking
- Heat olive oil in a large skillet over medium heat. Cook the seasoned chicken breast for 6-8 minutes on each side, or until fully cooked. Remove and let rest before slicing.
- In the same skillet, add minced garlic and dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Whisk together gluten-free flour, milk, and Parmesan cheese in a bowl until smooth. Add to the skillet and allow to bubble and thicken.
- Stir in uncooked spinach and cook for another couple of minutes until it wilts.
- Add the cooked pasta and sliced chicken to the pan. Toss until well combined.
Serving
- Just before serving, sprinkle with minced parsley and black pepper. Serve immediately.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container for up to three days in the fridge. Reheat in a skillet and add milk if needed to restore creaminess. For longer storage, freeze for about a month.