One-Pan Garlic Herb Chicken and Spinach Pasta
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A creamy, flavorful one-pan dinner featuring golden-crusted chicken, tender pasta, and fresh spinach in a parmesan cream sauce. Perfect for a quick and easy weeknight meal that the whole family will love.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 5 g
- 30 g
- 25 g
- 55 g
- 960 g
- 120 g
- 100 g
- 60 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 2.71 kg before cooking, which is about 450 g per serving.
Steps
Cube the chicken into bite-sized pieces and place them in a bowl. Season generously with garlic and herb seasoning.
Add approximately 1/4 cup of flour to the chicken and toss until every piece is thoroughly and evenly coated.
In a large skillet over medium-high heat, add 2 tablespoons of olive oil and 2 tablespoons of the garlic and herb butter.
Once the butter is melted and the pan is hot, add the chicken in a single layer. Cook for about 3 minutes on each side until the chicken is golden brown with a nice crust.
Remove the chicken from the skillet and set aside on a plate for later.
Add the remaining 2 tablespoons of garlic and herb butter to the same skillet. Once melted, add the entire pound of dry pasta and toss to coat the noodles in the butter.
Pour in 4 cups of chicken broth. Increase the heat to high to bring the liquid to a boil.
Cook the pasta for about 9 minutes, or until the noodles are tender and most of the liquid has been absorbed.
Reduce the heat and stir in 1/2 cup of heavy cream and 1 cup of shredded parmesan cheese. Mix until the cheese is completely melted and the sauce is smooth.
Add 2 cups of fresh spinach to the skillet. Stir well until the spinach is wilted and combined into the pasta.
Place the cooked chicken back on top of the pasta.
Garnish with additional freshly shredded parmesan cheese and a sprinkle of red pepper flakes before serving.
Notes
This is a versatile base recipe; you can swap the chicken for shrimp or change the seasoning profile to Cajun or Italian. Ensure the skillet is large enough to hold a full pound of pasta and 4 cups of broth.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 727
- Protein
- 52 g
- Carbs
- 60 g
- Fat
- 30 g
- Fiber
- 3 g
Where the calories come from
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