Chicken Spinach Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 people
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Calories
461 kcal
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Course
Main Course
Chicken Spinach Pasta
Description
The recipe involves seasoning and searing cubed chicken breast to develop a browned crust. Meanwhile, a sauce is prepared using half and half, chicken broth, hot sauce, soy sauce, mustard powder, and herbs combined and then melded with wine reduction, garlic, butter, and flour to create a roux-based cream sauce. Softened cream cheese and grated Parmesan cheese enrich the sauce's body.
The cooked mezzi rigatoni pasta is mixed into the sauce along with baby spinach that wilts from the residual heat. Lemon juice brightens the dish, balancing the richness. The seasonings, including hot sauce and soy sauce, subtly enhance umami and tanginess without overpowering the other elements.
Serving six, this pasta can be stored refrigerated for up to three days or frozen for longer portions. Reheating retains the creamy texture if done gently, making leftovers practical. The recipe notes suggest wine varietals and seasoning brands for optimal flavor but include alternatives for flexibility.
Ingredients
Sauce
- 1 cup half and half
- 1 cup chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce
- 1 teaspoon mustard powder
- ½ teaspoon basil each
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon parsley
- ¼ teaspoon garlic salt
- 1 pinch red pepper flakes
Chicken/Pasta, etc.
- 1 tablespoon olive oil
- 1 lb. chicken breast boneless, skinless
- 1 ½ teaspoons lemon pepper seasoning see notes
- ½ pound mezzi rigatoni pasta see notes
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons flour
- 2 tablespoons cream cheese softened
- ¾ cup Parmesan Cheese grated
- 3 cups baby spinach or up to 4 oz, packed
- 2 teaspoons lemon juice fresh
Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Cut the chicken into bite-size cubes. Pat completely dry and season with lemon pepper seasoning.
- Heat oil in a large skillet over medium-high heat. Add the chicken and sear on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside.
- Begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt (I use ½ tbsp). Add the pasta and cook it according to package instructions. Drain once cooked.
- Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, about 4 minutes.
- Add the garlic and cook for 1 more minute. Melt the butter and sprinkle in the flour. Cook for 1-2 minutes, stirring continuously, until the raw flour smell is gone.
- Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce. Bring to a boil, then reduce to a simmer.
- Reduce heat to low. Add the cream cheese and stir to combine, small remaining particles will melt when the pasta is added. Gradually sprinkle in the Parmesan, stirring continuously. Cover partially until the pasta is ready.
- Add the spinach and let it wilt, about 2 minutes. Add the lemon juice, pasta, and chicken and stir to combine and heat through. Serve!
Notes
- This dish serves 6 and leftovers store well refrigerated for up to 3 days or frozen for up to 3 months.
- Hot sauce, soy sauce, and mustard powder round out the sauce’s flavors without dominating, enhancing umami and acidity.
- Choose dry white wines like Chardonnay or Sauvignon Blanc for the sauce; chicken broth works as a non-alcoholic substitute.
- Grate Parmesan from a block for best melting and flavor; softened cream cheese (tub style) blends well into the sauce.
- Mezzi rigatoni or similarly textured short pasta works best to hold the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 732mg | 31% |
| Potassium | 578mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1930IU | 39% |
| Vitamin C | 7mg | 8% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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