Creamy Chicken Spinach Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
557 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Chicken Spinach Pasta
Description
This pasta dish blends cooked pasta with a sauce made by melting cream cheese, mozzarella, Greek yogurt, and crème fraîche with sautéed onions, garlic, and diced tomatoes. The inclusion of sun-dried tomatoes and artichoke hearts adds complexity and a slight tang to the creamy base. Chicken breast chunks cooked separately are added back in along with finely chopped spinach to create a well-rounded sauce that clings to the pasta.
The sauce has a smooth, creamy texture complemented by the slight chew of sun-dried tomatoes and the tender artichokes. The spinach provides a mild, fresh green note. The combination of dairy ingredients creates richness without heaviness, and Dijon mustard adds a subtle savory sharpness that lifts the flavor.
This recipe is well-suited for an all-in-one comforting dinner. It can accommodate substitutions like frozen spinach or gluten-free pasta. Mixing the pasta al dente preserves some bite as it absorbs the sauce. Adding a scoop of reserved pasta water can adjust sauce consistency and smoothness as desired.
Ingredients
- 200 g pasta
- 1 tablespoon olive oil for the chicken
- 1 tablespoon olive oil for the vegetables
- 300 g chicken breast cut into chunks
- 300 g spinach finely chopped
- 2 tomato diced
- 1 onion diced
- 2 garlic crushed, clove
- 75 g cream cheese light
- 100 ml skimmed milk
- 1 tablespoon Dijon mustard
- 2 tablespoon crème fraîche
- 2 tablespoon Greek yogurt
- 100 ml chicken stock
- 40 g sun-dried tomatoes chopped
- 80 g artichoke hearts chopped
- 80 g mozzarella cheese grated
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Cook 200 g Pasta according to the packet instructions.
- Heat 1 tablespoon Olive oil in a pan and fry 300 g Chicken breast until it is cooked through. Set aside.
- Add another 1 tablespoon Olive oil to the pan and add 1 Onion and 2 Garlic clove. Sauté until softened.
- Add the cooked chicken, 300 g Spinach, 75 g Light cream cheese, 80 g Mozzarella, 100 ml Skimmed milk, 2 tablespoon Greek yogurt, 2 tablespoon Creme fraiche, 2 Tomatoes, 40 g Sun-dried tomatoes, 80 g Artichoke hearts, 1 tablespoon Dijon mustard and 1 pinch Sea salt and ground black pepper. Add 100 ml Chicken stock.
- Heat until the cheese has melted and a sauce has formed (about 5 minutes).
- Drain the pasta and add to the pan. Mix well until all the pasta is coated.
Notes
- Frozen thawed spinach can substitute fresh spinach with similar results.
- Use gluten-free pasta to make the dish gluten free.
- Cook pasta al dente, about 2 minutes less than package instructions, as it will cook further in the sauce.
- Add cooked chopped bacon for extra flavor if preferred.
- Leftover shredded chicken can simplify preparation by stirring in with spinach.
- A small amount of Dijon mustard enhances the sauce's depth.
- Reserve some pasta water to add for a silkier sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 557kcal | 28% |
| Carbohydrates | 57g | 19% |
| Protein | 36g | 72% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 79mg | 26% |
| Sodium | 525mg | 22% |
| Potassium | 1497mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 8190IU | 164% |
| Vitamin C | 49mg | 54% |
| Calcium | 304mg | 30% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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