Creamy Garlic Chicken and Spinach Pasta

Name: Creamy Garlic Chicken and Spinach Pasta
Total time: 30 min
Yield: 2 people
Ingredients: 8 oz Pasta; 1 lb Chicken Breast; 5 oz Spinach; 1.5 cups Milk; 2 tbsp Butter; 0.5 cup Cheese; 1 small Onion; 3 cloves Garlic; 1 tbsp Olive Oil; 0.5 fruit Lemon (Juice & Zest); 1 tsp Salt; 0.5 tsp Pepper

Under 30 MinsHigh ProteinStovetopDinnerComfort FoodItalian

Medium

30min

680kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and savory pasta dish featuring pan-seared chicken and wilted spinach in a garlic-parmesan sauce.

This Creamy Garlic Chicken and Spinach Pasta is the ultimate comfort food that brings together tender protein and fresh greens in a luxurious white sauce. By utilizing chicken breast and fresh spinach, this recipe provides a high-protein, nutrient-dense meal that balances the richness of dairy with the brightness of lemon. The combination of garlic and onion forms an aromatic base, while the milk and butter create a velvety sauce that clings perfectly to the pasta without the need for heavy cream. This dish is particularly excellent for using up ingredients like spinach and milk that require timely consumption. It offers a sophisticated flavor profile featuring savory parmesan notes and a hint of zesty lemon, making it suitable for both a quick weeknight dinner and a relaxed weekend meal. Nutritionally, it delivers a solid balance of carbohydrates for energy and essential vitamins from the greens, ensuring a wholesome dining experience.

Ingredients

225 g Pasta
450 g Chicken Breast
150 g Spinach
350 ml Milk
2 tbsp Butter
60 g Cheese
1 small Onion
3 cloves Garlic
1 tbsp Olive Oil
0.5 fruit Lemon (Juice & Zest)
1 tsp Salt
0.5 tsp Pepper

Instructions

1
Boil salted water in a pot and cook the pasta until al dente. Reserve about 60ml (1/4 cup) of pasta water, then drain.
2
While pasta cooks, dice the chicken breast into bite-sized pieces and season with salt and pepper. Finely chop the onion and mince the garlic.
3
Heat olive oil in a large skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes until golden and cooked through. Remove chicken from the pan and set aside.
4
In the same skillet, melt the butter. Add the chopped onion and cook for 3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
5
Lower the heat to medium. Pour in the milk and bring to a gentle simmer. Let it cook for 3-4 minutes to slightly reduce.
6
Stir in the grated cheese until melted and the sauce thickens. Add the lemon juice and zest for brightness.
7
Add the fresh spinach to the sauce and stir until wilted, about 1-2 minutes.
8
Return the cooked chicken breast and the drained pasta to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce needs loosening.
9
Season with additional salt and pepper if needed and serve immediately.

Chef's Tips

•If you have flour, whisking 1 tbsp into the butter before adding milk will make a thicker roux-based sauce.
•Do not let the milk boil rapidly, or it may curdle; keep it at a gentle simmer.
•Freshly grated cheese melts much smoother than pre-shredded varieties.

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Recipe By

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