Thinking ahead for dinner, I realize I have two options and both involve Chicken…Boneless and Bone-in! I am well aware that trying to come up with a fresh take on chicken isn’t always easy. I mean, how many ways can you cook chicken, right? Well today, I have a wonderful Creamy Chicken Spinach Parmesan Pasta recipe for you!
Although the list of ingredients may seem daunting, they really aren’t so don’t let them scare you away. This recipe is so worth it and I don’t think you’ll regret it! This recipe is easily adjustable as well, so go ahead and tinker with the ingredients to make it your own. I won’t mind, I promise.
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It also made a nice sized amount, which is great if you’re into taking leftovers to work the next day. As with most pasta recipes, a side salad and garlic bread can be served alongside this dish. Take a look these Garlic Butter Crisps I’ve shared before…they’re a perfect match.
Creamy Chicken Spinach Parmesan Pasta
Loaded with veggies and packed with flavor, this Creamy Chicken Spinach Parmesan Pasta is sure to become a family favorite.
- 6 Chicken Tenders, cubed
- 4 tbsp Olive Oil, divided
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 8 oz Mushrooms, chopped
- 1 Roasted Red Bell Pepper, chopped
- 1 tbsp Sun Dried Tomatoes, chopped
- 1 1/2 cup Fresh Spinach, packed
- 1/3 cup Parmesan Cheese, grated
- 1 tbsp Capers, drained & rinsed
- 3 Garlic Cloves, minced
- 1 tbsp Parsley Flakes
- 1/4 tsp Basil Flakes
- 1/4 tsp Tarragon
- 1/4 tsp Red Chili Flakes
- 1/2 stick Butter
- 1 cup Heavy Cream
- 1/2 - 3/4 cup Chicken Broth
- 2 tbsp Cornstarch
- 8 oz Pasta
- 2 Chicken Bullion Cubes
- 2 tbsp Salt
Bring a large pot of water to a boil and season with 2 tbsp salt. Add bullion cubes. Once boiling, add pasta and cook accordingly. Once done, drain and set aside.
Meanwhile as pasta water begins boiling, heat 2 tbsp oil in a large pan. Add chicken and season with salt, pepper and herbs. Stirring occasionally, cook for 10 minutes over medium high heat.
Remove chicken from pan using a slotted spoon and transfer to a bowl. Set aside. If there is any chicken juice in pan, drain it into a cup and set aside.
Reduce heat to medium low. In the same pot, add remaining oil. Add garlic and red chili flakes. Saute for 3 minutes. Add tomatoes, mushrooms, red bell pepper, capers left over chicken juice. If no juice remained, use 1/4 cup of the chicken broth. Simmer approximately 5 minutes.
Add heavy cream and butter. Stir continually until butter is melted. Add Parmesan cheese and stir well to combine. Add another 1/4 cup broth and continue simmering for 5 minutes to allow sauce to thicken slightly.
If sauce does not thicken, make the cornstarch slurry by taking 2 tbsp of cornstarch and adding a little water, just enough to dissolve it. Raise heat to bring to a boil and while stirring, slowly begin to drizzle in the cornstarch. Continue stirring for 2 minutes after it's all been added in.
Reduce heat back to a simmer. If sauce thickens too much, add a little chicken broth to thin it down to desired consistency. Add spinach and cooked chicken. Stir well to combine.
Simmer on low for 5 minutes. Remove from heat and serve over pasta. Enjoy
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