Chicken And Spinach Skillet Pasta Recipe

There's something incredibly satisfying about a one-pan pasta dish bubbling away on the stove, filling your kitchen with the comforting aroma of garlic, parmesan, and herbs. This Chicken and Spinach Skillet Pasta is one of those meals that feels indulgent but is secretly simple — perfect for busy weeknights when you need something fast, filling, and flavorful.

I first whipped this up on a whim with leftover rotisserie chicken and some spinach that was about to wilt. Since then, it’s become a regular in our dinner rotation — easy enough for weeknights, tasty enough for guests, and with only one pan to wash, what’s not to love? Let’s dig in and see why this skillet meal deserves a spot on your table.

Why You’ll Love This Chicken and Spinach Skillet Pasta

Get ready to fall in love with your new weeknight hero. This Chicken and Spinach Skillet Pasta has all the comforting qualities of a creamy pasta dish, without the fuss of multiple pots or complicated prep.

First, it's wonderfully quick and easy. From start to finish, you can have this dish on the table in about 30 minutes. The steps are simple, the ingredients are everyday staples, and cleanup is a breeze thanks to the one-pan method.

Second, it's incredibly budget-friendly. You don't need fancy ingredients — just pantry pasta, a bit of cream or milk, some leftover or cooked chicken, and a handful of spinach. It’s hearty, satisfying, and won’t break the bank.

Third, it’s packed with flavor and comfort. A garlicky, creamy sauce clings to each bite of pasta, the chicken adds savory depth, and the spinach brings a pop of freshness and color. It's a meal that satisfies all the cravings.

Finally, this recipe is versatile and forgiving. You can swap in different proteins, toss in other veggies, or change the pasta shape. It adapts to what you have on hand, making it a reliable go-to no matter what’s in your fridge.

Once you try it, you’ll see why it’s such a repeat favorite — and why you might want to keep the ingredients on standby at all times.

Ingredient Notes

The magic of this Chicken and Spinach Skillet Pasta lies in its humble yet purposeful ingredients. Each one brings something essential to the dish — from flavor to texture to that perfect balance of creaminess and bite.

Let’s start with the pasta. Short shapes like penne, rigatoni, or rotini work best here. Their grooves and curves catch the creamy sauce beautifully, making every bite flavorful. You can use whole wheat or gluten-free pasta if needed — just watch the cooking time so it doesn’t get mushy.

For the chicken, any cooked chicken will do. Leftover grilled or rotisserie chicken makes prep even faster, but you can also quickly pan-cook some diced chicken breasts or thighs. Thighs tend to be more flavorful and juicy, but go with whatever you have.

Next is the spinach — fresh baby spinach is ideal. It wilts down quickly and blends seamlessly into the dish, adding color, nutrients, and a touch of earthiness. If you only have frozen spinach, just make sure to thaw and drain it well before using.

The heart of the flavor comes from the sauce, which is made with garlic, cream (or milk), parmesan, and a bit of broth to thin it out. The garlic is sautéed until fragrant, releasing its savory depth, while the parmesan adds salty umami and richness. Use heavy cream for indulgence, or swap in half-and-half or milk for a lighter option.

You won’t need much in the way of special equipment — just a large skillet or sauté pan with a lid. A wooden spoon, knife, and cutting board should cover the rest. That’s it — simple tools for a simple, delicious meal.

How To Make This Chicken and Spinach Skillet Pasta

Making this dish is as easy as it is rewarding. The entire recipe comes together in one skillet, minimizing dishes and maximizing flavor with every step.

Start by heating a drizzle of olive oil in a large skillet over medium heat. Once hot, add your chopped garlic and sauté for about 30 seconds, just until fragrant — be careful not to let it brown, or it may turn bitter.

Next, add in your chicken. If it’s already cooked, you’re just warming it through and letting it pick up some garlicky flavor. If you’re using raw chicken, cook it for 5–7 minutes until golden and cooked through. Once the chicken is ready, set it aside on a plate while you build the sauce.

In the same pan, pour in your chicken broth and bring it to a simmer. Stir in the uncooked pasta and let it cook right in the skillet, absorbing the broth as it softens. Stir occasionally so it doesn’t stick to the bottom — you’ll notice the starch from the pasta helping to thicken the liquid into a silky sauce.

After the pasta is nearly done, pour in your cream and add the parmesan. Stir well to combine, letting the cheese melt into the sauce. If it seems too thick, a splash of broth or milk will loosen it nicely. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Finally, stir in the fresh spinach. It’ll look like a lot at first, but it wilts down in seconds once it hits the heat. Return the chicken to the pan, give everything a final stir, and let it simmer for just a minute to meld the flavors together.

From start to finish, the dish should take no more than 30 minutes. You’ll end up with a bubbling skillet of creamy, comforting pasta that looks impressive and tastes even better — with only one pan to clean.

Storage Options

If you have leftovers (which is rare in our house!), this pasta stores quite well. Simply let the dish cool to room temperature before transferring it to an airtight container.

You can refrigerate the pasta for up to 3–4 days. The sauce may thicken slightly in the fridge, but a splash of milk or water during reheating will bring it right back to life.

This dish also freezes moderately well, though the cream sauce might separate slightly when thawed. If freezing, let the pasta cool completely, then portion it into freezer-safe containers. Freeze for up to 2 months.

To reheat, warm the pasta gently in a saucepan over low heat, stirring frequently and adding a bit of milk or broth as needed. The microwave works too — just reheat in short bursts, stirring in between, so it heats evenly without drying out.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Whether you're working with pantry staples or catering to dietary needs, there’s plenty of room to play.

Want to make it vegetarian? Simply skip the chicken and add mushrooms, zucchini, or extra spinach. Chickpeas or white beans also make a great protein-packed substitute.

If you’re dairy-free, try using a plant-based cream or unsweetened oat milk along with vegan parmesan or nutritional yeast. The result will be slightly different but still creamy and satisfying.

You can also change up the pasta — use whole wheat for extra fiber, or swap in gluten-free if needed. Just keep an eye on the cooking time, as alternative pastas can vary widely.

For a flavor twist, add sun-dried tomatoes, roasted red peppers, or a handful of olives. A squeeze of lemon at the end brightens everything up beautifully.

No matter how you change it, the bones of this dish are solid. It’s the kind of recipe you can riff on again and again without getting tired of it. So don’t be afraid to make it your own — the skillet is your canvas!

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