Chicken Spinach Pasta Dinner

This Chicken Spinach Pasta brings together juicy chicken, savory Parmesan cream sauce, and tender pasta all tossed with fresh spinach and a bright touch of lemon. It is my go-to meal when I am craving something heartwarming and crowd-pleasing with just enough sophistication to feel special on a weeknight or when company drops by.

Last time I made this for friends was after a chilly soccer game — everyone hovered in the kitchen just for that first garlicky waft as the sauce came together. This is always a top comfort dish at our dinner table.

Ingredients

• Chicken breast boneless and skinless: gives chewy hearty bites choose chicken that feels firm and smells fresh for best results
• Mezzi rigatoni pasta: holds sauce beautifully look for durum wheat options for ideal texture
• Half and half: gives creaminess without going heavy you can use equal parts milk and light cream instead
• Chicken broth: helps build the base of the sauce grab a low sodium brand for extra control
• Parmesan cheese: brings salty depth grate from a block so it melts perfectly into the sauce
• Fresh baby spinach: brightens and balances rich flavors look for leaves without dark spots for freshness
• Cream cheese: smooths and thickens the pasta sauce the tub style melts fastest into the sauce
• Dry white wine: gives lift and subtle tang options like Pinot Grigio or Chardonnay work best with chicken dishes
• Olive oil: helps brown the chicken for flavor always check for a fresh fruity aroma
• Lemon juice: lifts and balances the sauce freshly squeezed has brighter flavor than bottled
• Butter: deepens flavor in the roux and sauce pick a high butterfat brand for richness
• Garlic: infuses the entire sauce with that comforting aroma fresh minced is best here
• Mustard powder: along with onion powder dried basil oregano parsley and red pepper flakes rounds out the flavor profile these dry herbs and spices are dependable flavor boosters
• Hot sauce, soy sauce, and garlic salt: add underlying tang zest and savory notes look for a dash of each to enhance the overall dish

Step-by-Step Instructions

Prepare the Sauce Base:

Combine half and half chicken broth hot sauce soy sauce mustard powder basil oregano onion powder parsley garlic salt and red pepper flakes in a large measuring cup. Set aside for quick pouring later.

Season and Sear the Chicken:

Cut the chicken into bite-size cubes. Pat the pieces completely dry for better browning. Sprinkle evenly with lemon pepper seasoning then lightly press seasoning onto all sides.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high. Add the seasoned chicken pieces and do not stir for the first two minutes so a deep golden crust can form. Flip and brown all sides then remove the chicken and set aside on a plate leaving drippings in the pan.

Boil the Pasta:

Fill a large pot with water and bring to a rapid boil. Generously salt the water. Add the pasta and stir well to prevent sticking. Cook just until al dente according to the package. Drain and set aside.

Deglaze and Build Flavors:

Pour dry white wine into the hot skillet and use a silicone spatula to scrape up the browned bits stuck to the bottom. Let the liquid simmer and reduce by half which takes about four minutes.

Build the Roux:

Add the minced garlic and sauté until fragrant. Add the butter and allow it to melt. Sprinkle in the flour and stir constantly until the flour smells slightly nutty and the mixture turns pale golden about one to two minutes.

Make the Cream Sauce:

Start adding the sauce mixture in small splashes to the roux whisking constantly to avoid lumps. Allow each addition to fully blend before pouring more liquid. Once all liquid is in turn up the heat until the sauce boils then reduce to a simmer and let it thicken.

Incorporate Cheese and Spinach:

Lower the heat to low and add the cream cheese. Whisk or stir to blend into the sauce. Gradually add the grated Parmesan a handful at a time stirring well so it melts smoothly. Add the spinach last letting the leaves wilt in the hot sauce about two minutes.

Assemble the Pasta:

Add the fresh lemon juice cooked pasta and browned chicken to the skillet. Stir gently so everything is coated in sauce and heated through. Taste for seasoning and serve piping hot.

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One of my favorite parts of this meal is how Parmesan melts into silky ribbons in the sauce. Watching my kids fight over the last noodle is a fond dinnertime memory. This is a dish where every bit of spinach disappears and no one complains.

Storage Tips

Store any leftovers in a tightly sealed container in the refrigerator for up to three days. For longer storage freeze in a freezer safe dish for up to three months. I like to divide portions before freezing so I can reheat just what is needed for lunch or dinner. When reheating use a microwave melt setting or low power to gently bring the creamy sauce back to life. Stovetop reheating over a double boiler or in a covered pan with a splash of broth also works beautifully.

Ingredient Substitutions

You can use any short pasta like penne or ziti if you do not have Mezzi rigatoni. For the wine substitute more chicken broth if you prefer no alcohol. If you run out of fresh spinach try thawed frozen spinach well drained. The Parmesan can be swapped for Grana Padano or Pecorino Romano but taste before adding salt since some cheeses are saltier.

Serving Suggestions

This cozy pasta shines with a simple green salad and crusty bread to mop up sauce. If you want extra veggies try adding sun dried tomatoes or roasted red peppers with the spinach. Sprinkle fresh parsley or more Parmesan on top for brightness. I sometimes serve this with lemon wedges for each guest so everyone can add more zip to their bowl.

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Cultural History

This dish draws on Italian American comfort food traditions where creamy sauces meld with pasta and vegetables for family style gatherings. While not a classic Italian recipe the combination of Parmesan spinach and lemon in a velvety sauce nods to both Italian flavors and American favorites. It has grown popular for potlucks and family dinners because it pleases all ages and can be doubled or tripled easily.

Frequently Asked Questions

→ What kind of pasta works best with chicken and spinach?

Mezzi rigatoni is perfect due to its tubular shape that holds sauce well, but penne or ziti are also excellent choices for this dish.

→ Can I substitute half and half in the sauce?

Yes, whole milk or heavy cream can be used depending on your preference for richness and creaminess.

→ What’s a good alternative to white wine?

Chicken broth provides a tasty substitute for white wine, giving depth to the sauce without alcohol.

→ How can I prevent the sauce from clumping?

Always sprinkle grated Parmesan gradually and stir continually when combining with the sauce to ensure a smooth texture.

→ How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or over low heat, adding a splash of broth to loosen the sauce as needed.

→ Is it possible to freeze this pasta dish?

Yes, you can freeze it for up to three months. Thaw in the refrigerator before reheating slowly to preserve the creamy texture.