Creamy Chicken & Spinach Pasta

This weeknight wonder is exactly what it says on the tin: chicken, pasta and spinach cooked together in one pan until the stock reduces into a glossy, creamy sauce. There’s no draining, no fuss, and every bit of flavour stays in the pot. Use penne or fusilli, a splash of double cream, and a shower of Parmesan for a family-friendly dinner that feels comforting but won’t blow the budget.

Serves: 2–3

Prep: 5 minutes • Cook: 25 minutes • Total: ~30 minutes

Ingredients

• 250 g chicken breast, diced

• 120 g dried pasta (penne or fusilli)

• 60 g baby spinach leaves

• ½ medium onion, finely chopped

• 2 garlic cloves, minced

• 300 ml chicken stock

• 100 ml double cream

• 30 g grated Parmesan

• 1 tbsp olive oil

Instructions

Sear the chicken

Place a large pan over medium–high heat and add the olive oil. Pat the chicken dry, season with salt and pepper, then sear for 4–5 minutes until golden on the edges. Transfer to a plate (it will finish cooking later).

Soften the aromatics

In the same pan (don’t wipe it), lower the heat to medium. Add the onion and cook for 2–3 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.

Cook the pasta in stock

Pour in the chicken stock and bring to simmer add the cream the Italian seasoning and salt and pepper to taste. Tip in the pasta, stir well so nothing sticks, return the chicken then cover with a lid and cook for 10–12 minutes, stirring once or twice, until the pasta is just tender and most of the liquid has been absorbed.

Cook the spinach

Reduce the heat to low and the spinach. Simmer gently for 2–3 minutes until the spinach wilts and the chicken is cooked through.

Finish with cheese & season

Fold in the Parmesan until silky. Taste and adjust salt and pepper. If the sauce is too thick, loosen with a splash of hot water or stock; if it’s too thin, simmer for 1–2 minutes more.