Creamy Chicken & Spinach Pasta
Creamy Chicken & Spinach Pasta
Ingredients
- 2 chicken breasts, diced
- 500 g fusilli pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves, finely chopped
- 1 handful cherry tomatoes
- 1 handful baby spinach
- 300 ml double cream
- 1/2 cup Parmesan, freshly grated, plus extra for serving
- as needed salt
- as needed black pepper, freshly cracked
- 1 teaspoon paprika
- 1 teaspoon mixed herbs
- 1 splash pasta water, reserved
Instructions
- 1
Cook the fusilli pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
Season the diced chicken breasts with salt, black pepper, 1 teaspoon of paprika, and 1 teaspoon of mixed herbs. Heat the olive oil in a large pan or skillet over medium heat. Add the seasoned chicken and sear until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
⏱️ 8 min
- 3
In the same pan, melt the butter. Add the finely chopped garlic and cook for 30 seconds until fragrant. Then, add the cherry tomatoes and cook until they soften, about 2-3 minutes.
⏱️ 4 min
- 4
Pour in the double cream, then stir in the remaining paprika, mixed herbs, and baby spinach. Cook for 1-2 minutes, stirring occasionally, until the spinach wilts.
⏱️ 2 min
- 5
Add the 1/2 cup of freshly grated Parmesan cheese and a splash of the reserved pasta water to the sauce. Stir continuously until the sauce becomes smooth, rich, and creamy. Add more pasta water if needed to reach your desired consistency.
⏱️ 2 min
- 6
Return the cooked chicken to the pan with the sauce. Add the drained pasta and toss everything together until the pasta and chicken are well coated in the creamy sauce.
⏱️ 2 min
- 7
Serve hot, garnished with extra freshly grated Parmesan cheese and freshly cracked black pepper. Enjoy every creamy bite!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken & Spinach Pasta
- 2 chicken breasts, diced
- 500 g fusilli pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves, finely chopped
- 1 handful cherry tomatoes
- 1 handful baby spinach
- 300 ml double cream
- 1/2 cup Parmesan, freshly grated, plus extra for serving
- as needed salt
- as needed black pepper, freshly cracked
- 1 teaspoon paprika
- 1 teaspoon mixed herbs
- 1 splash pasta water, reserved
Instructions
- 1
Cook the fusilli pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
Season the diced chicken breasts with salt, black pepper, 1 teaspoon of paprika, and 1 teaspoon of mixed herbs. Heat the olive oil in a large pan or skillet over medium heat. Add the seasoned chicken and sear until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
⏱️ 8 min - 3
In the same pan, melt the butter. Add the finely chopped garlic and cook for 30 seconds until fragrant. Then, add the cherry tomatoes and cook until they soften, about 2-3 minutes.
⏱️ 4 min - 4
Pour in the double cream, then stir in the remaining paprika, mixed herbs, and baby spinach. Cook for 1-2 minutes, stirring occasionally, until the spinach wilts.
⏱️ 2 min - 5
Add the 1/2 cup of freshly grated Parmesan cheese and a splash of the reserved pasta water to the sauce. Stir continuously until the sauce becomes smooth, rich, and creamy. Add more pasta water if needed to reach your desired consistency.
⏱️ 2 min - 6
Return the cooked chicken to the pan with the sauce. Add the drained pasta and toss everything together until the pasta and chicken are well coated in the creamy sauce.
⏱️ 2 min - 7
Serve hot, garnished with extra freshly grated Parmesan cheese and freshly cracked black pepper. Enjoy every creamy bite!
⏱️ 1 min