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A table filled with various family pasta dinner ideas ready to be served.

Creamy Chicken and Spinach Penne

This creamy chicken and spinach penne is a comforting and easy-to-make pasta dish, perfect for a weeknight meal. Tender chicken and wilted spinach are tossed in a rich, flavorful tomato cream sauce with penne pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb penne pasta
Chicken & Sauce
  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 onion chopped
  • 3 garlic minced
  • 1 can (14.5 ounce) diced tomatoes undrained
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 5 oz fresh spinach
  • 1/2 cup grated Parmesan cheese plus more for serving
  • Salt and black pepper to taste
  • Red pepper flakes optional, for a spicy kick
  • Fresh parsley chopped (for garnish)

Equipment

  • Large Pot
  • Large Skillet or Dutch Oven

Method
 

Cooking Pasta
  1. Cook penne pasta in salted water until al dente, reserving 1 cup of pasta water before draining.
Cooking Chicken
  1. Heat olive oil in a large skillet, cook chicken cubes until browned and cooked through, then remove and set aside.
Making Sauce
  1. Sauté chopped onion in the same skillet until softened, then add minced garlic and cook until fragrant.
  2. Stir in diced tomatoes and chicken broth, simmer for 5 minutes to combine flavors.
  3. Reduce heat, stir in heavy cream and cooked chicken. Season with salt, pepper, and red pepper flakes.
  4. Add fresh spinach to the sauce and stir until wilted, about 2-3 minutes.
Combining & Serving
  1. Add cooked penne to the skillet and toss with the sauce; if too thick, add reserved pasta water to reach desired consistency.
  2. Stir in 1/2 cup of grated Parmesan cheese.
  3. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

For extra flavor, consider adding a pinch of dried oregano or Italian seasoning to the sauce with the diced tomatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce.