Creamy Chicken & Spinach Pasta
One of the best things about this creamy chicken and spinach pasta recipe is how quick and easy it is to make. Once the chicken’s cooked, it’s just a matter of adding, stirring and serving.
If you dice the chicken into small pieces, it cooks faster too. For added speed I use ready chopped frozen spinach, which saves at least on washing the leaves.
With limited ingredients in this creamy spinach and chicken sauce, it’s about as simple as midweek meals get. Tell the kids it’s just pesto, and they might not even notice the inclusion of iron-rich spinach, as the key flavours are basil and cheese. Yum.
This chicken, spinach and pesto pasta recipe serves 4
Creamy chicken & spinach pasta ingredients
- Olive oil, for frying
- Chicken breasts, diced, 4 or about 400g
- Frozen chopped spinach, 250g
- Mushrooms, a few, sliced (optional)
- Pesto, 100g (about 1/2 jar)
- Soft cheese, 100g
- Chicken stock pot or cube, made up with 100ml water
- Cheddar, 50g, grated
- Pasta, to serve
Equipment
How to make creamy chicken & pesto pasta
- Heat a dash of olive oil in one saucepan
- Once hot, add the diced chicken and cook, stirring, until done. Boil the kettle in the meantime to cook some pasta and make up the chicken stock with 100ml boiling water.
- Add the frozen chopped spinach and mushrooms (if using) and stir, prodding it with the spatula until the spinach has all defrosted.
- Stir in the soft cheese, pesto and stock. Once heated through, add the cheese and cooked pasta, mix well and serve.
Serve with freshly ground salt and black pepper.
Related recipes:
- Spanish style pasta sauce
- Turkey mince pasta bake
- Chicken and bacon pasta bake
- Tuna, sweetcorn & tomato pasta
- Creamy mushroom pasta
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