Best 4 Creamy Chicken Spinach Pasta Recipes

CREAMY SPINACH CHICKEN PASTA WITH BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• While pasta is cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Set bacon on paper towels to drain.
• Season chicken with garlic powder, salt, and pepper.
• Heat oil in a skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken to a plate.
• Melt butter in the large skillet. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add tomatoes and cook until juices start to release, 3 to 5 minutes. Stir in spinach and cook until wilted, about 3 minutes. Mix in paprika, Italian seasoning, 1/2 teaspoon salt, and pepper flakes. Slowly add cream; bring mixture to a boil. Mix in Parmesan cheese, bacon, chicken, and parsley until well combined. Stir in pasta.

CREAMY CHICKEN AND SPINACH PASTA

Steps:

• in large nonstick skillet, heat oil over med-high heat, brown chicken and transfer to a bowl.
• drain off any fat from pan, add onion (not green onion) garlic and black pepper, fry over medium heat until onion is soft, about 5 minutes, sprinkle with flour, cook stirring for 1 minute.
• return chicken along with juices from chicken to pan.
• add evaporated milk, cook stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes. adjust seasoning if needed.
• meanwhile, in pot of boiling salted water cook penne until tender but firm, about 12 minutes, add spinach, drain and return to pot, add chicken mixture, red pepper, basil, lemon juice and green onions: toss to combine.
• serve while hot. if desired spinkle indivdual servings with hot pepper flakes.

CREAMY CAJUN CHICKEN AND SPINACH PASTA

Steps:

• 1. heat oil in pan (I prefer cast iron) sprinkle all sides of chicken (I coat quite heavily), fry chicken in hot oil approimately 4-5 minutes per side until cooked through. remove from pan and allow to cool. when cool slice diagonally or into whatever size pieces you want. set aside
• 2. in a large pan over medium heat, melt butter, saute green onions (I save about a 1/4 cup out for garnish), red pepper, spinach, and sundried tomatoes until just turning tender.
• 3. reduce heat add milk, cream,chicken soup,salt, basil, black and white pepper, garlic powder, blackened seasoning, adobe sauce and chicken. heat through and stir in parmesan to cheese to thicken. (if this is not thick enough you can thicken with a small amount of cornstarch dissolved in small amount of water)
• 4. pour over hot pasta and garnish with grated parmesan cheese and green onions. ENJOY

CREAMY SPINACH CHICKEN PASTA

Steps:

• 1. Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. ( if using a rotisserie chicken, skip the browning part ) just saute the garlic and onions.
• 2. Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes.
• 3. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted.
• 4. Drain pasta; add to chicken mixture and toss to coat.
• 5. Note: I have tried this with other cream soups as well, also have added roasted red peppers. You could add just about anything to this, and it would still be delicious. Enjoy!