Spinach Parmesan Pasta with Chicken
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
616 kcal
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Course
Main Course
Spinach Parmesan Pasta with Chicken
Description
The recipe begins by cooking pasta according to package instructions and reserving some cooking water. Chicken strips are seasoned then pan-seared in butter until browned and fully cooked. In the same pan, more butter is melted to cook fresh spinach with minced garlic and a hint of red pepper flakes, enhancing flavor complexity without overwhelming heat. Salt and pepper season the spinach to taste.
The wilted spinach mixture is combined back with the cooked noodles in the pot, along with grated Parmigiano-Reggiano cheese, which melts to form a light, creamy coating. The cooked chicken is then added, integrating protein with the cheesy pasta and greens. This blend of textures delivers a satisfying dish with juicy chicken, tender spinach, and a cheesy finish.
Ingredients
- 16 ounces pasta noodles
- 1 lb chicken boneless, skinless, strips
- ¼ teaspoon red pepper flakes
- salt to taste
- black pepper to taste
- 2 tablespoons butter divided, unsalted
- 10 ounces spinach fresh
- ½ to 1 tablespoon garlic minced
- ¼ to ½ cup Parmigiano-Reggiano cheese
Instructions
- Cook noodles according to package directions, drain, reserving about 1/4 cup of pasta water. Add noodles back to the pot with the reserved pasta water and set aside.
- While the noodles are cooking, season chicken strips with salt & pepper. Melt 1 tablespoon butter in a skillet over mid-high heat. Add chicken to melted butter in skillet and sear for 3-5 minutes on each side until the chicken is no longer pink in the center and is nicely browned on the outside.
- Reduce heat to medium. Melt the remaining tablespoon of butter in the skillet and add 10 ounces of fresh spinach, 1/2 to 1 tablespoon garlic, 1/4 teaspoon red pepper flakes, and a pinch of salt. Cook while stirring, until the spinach is wilted. About 5 minutes. Give it a taste and add salt and pepper as needed. NOTE: I use a full tablespoon of garlic in this recipe. If you think that might be too much for your taste, then start with 1/2 tablespoon. You can add more after you wilt the spinach and give it a taste.
- Add the spinach/chicken mixture to the pot with the noodles and grate on 1/4 to 1/2 cup Parmigiano-Reggiano cheese and toss to combine. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 87g | 29% |
| Protein | 40g | 80% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 197mg | 8% |
| Potassium | 1067mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 6890IU | 138% |
| Vitamin C | 21.3mg | 24% |
| Calcium | 100mg | 10% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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