Chicken Spinach Pasta

Ingredients

• 250 g (8 oz)fusilli
• 1 tablespoonolive oil
• 20 g (1 tablespoon)unsalted butter
• 450 g (1 lb)chicken breast, cut into 2.5 cm (1-inch) pieces
• 1 mediumred onion, finely diced
• 2 clovesgarlic, finely chopped
• ½ teaspoondried oregano
• ½ teaspoondried basil
• ¼ teaspoonred chilli flakes
• 1 tablespoontomato purée
• 100 ml (½ cup)low-sodium chicken stock
• 200 ml (1 cup)single cream
• 125 g (4 oz)fresh baby spinach
• 30 g (⅓ cup)Parmesan, grated
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pan of water to the boil and salt it generously. Cook the fusilli according to the packet instructions until al dente, reserving a cup of pasta water before draining.

2. 2

   Brown the chicken

   Meanwhile, heat the olive oil and butter in a large frying pan over a medium heat. Season the chicken with a little salt and pepper, then cook for 5–7 minutes, until golden and fully cooked.

3. 3

   Soften the onion

   Add the diced red onion and chopped garlic to the pan with the chicken. Sauté until the onion is soft and translucent.

4. 4

   Add the herbs

   Stir in the dried oregano, dried basil and red chilli flakes.

5. 5

   Make the sauce

   Mix the tomato purée into the chicken and onion mixture and cook for 1 minute. Pour in the chicken stock and bring it to a simmer, then stir in the single cream continuously. Simmer gently until the sauce begins to thicken.

6. 6

   Wilt the spinach

   Stir the baby spinach into the sauce until it wilts and is incorporated.

7. 7

   Toss with pasta

   Add the cooked fusilli and toss until coated in sauce. If the sauce is too thick, loosen it with a little of the reserved pasta water.

8. 8

   Finish with Parmesan

   Stir in the grated Parmesan. Taste and adjust the seasoning with more salt and freshly ground black pepper as needed.

What is chicken spinach pasta?

This is an American-style creamy pasta dish combining chicken, spinach and short pasta in a tomato-and-herb sauce. Pasta dishes have roots in Italian cooking, while this version uses a quick, creamy skillet sauce for an easy weeknight supper.

Fusilli’s twists catch the sauce, and the chicken and spinach make the panful feel substantial. Tomato purée, herbs and Parmesan give the cream a savoury, rounded flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 377 calories, 41g protein, 9g carbs, 19g fat.

The pasta supplies most of the carbohydrates, while the chicken provides much of the protein. Cream, butter, oil and Parmesan contribute most of the fat; serve it with a green salad or extra vegetables for a more balanced plate.

Why these ingredients work

Chicken breast: Cutting it into small, even pieces helps it cook quickly and brown in the pan.

Tomato and herbs: Tomato purée adds savouriness, while oregano, basil and a little chilli bring flavour without a long simmer.

Single cream: Its gentle richness forms the creamy base; Parmesan adds a salty, savoury finish.

Get the chicken right

Give the chicken space in the pan so it can turn golden rather than simply steaming. The recipe uses medium heat and cooks it for 5–7 minutes, until fully cooked.

Once browned and cooked through, leave it in the pan while the onion and garlic soften. This lets their flavour combine with the chicken as the sauce comes together.

Build a smooth sauce

Cook the tomato purée for 1 minute before adding the stock, then stir continuously as you pour in the cream. Keep the sauce at a gentle simmer while it begins to thicken.

Avoid a vigorous boil once the cream is in. Gentle heat helps the sauce stay creamy as it reduces.

Watch the pasta texture

Cook the fusilli until al dente, following the packet timing, so it keeps its shape when tossed with the sauce. Reserve pasta water before draining; its starch helps loosen and coat the pasta.

Add the water a little at a time if the sauce seems too thick. Stop once the pasta is well coated and the sauce still looks creamy.

Finish and serve

Stir in the spinach until just wilted, then toss in the pasta and finish with Parmesan. Taste at the end before adding more seasoning, since the cheese and stock contribute savouriness.

Serve straight from the pan while the sauce is warm. A crisp green salad or simply dressed vegetables make a fresh contrast to the creamy pasta.

Recipe notes & tips

• Cut the chicken into similar-sized pieces so they cook at roughly the same rate.
• Salt the pasta water generously before adding the fusilli.
• Reserve the pasta water before draining, as it is harder to adjust the sauce without it.
• Keep the sauce at a gentle simmer after adding the cream.
• Add reserved pasta water gradually so the sauce does not become too thin.
• Taste after stirring in the Parmesan before adding extra salt.

Variations

• More greens: Stir in extra spinach until wilted.
• Extra chilli: Increase the chilli flakes for a spicier sauce.
• Different pasta: Use another short pasta shape that can hold the sauce.
• Fresh herbs: Finish with chopped fresh basil for a fragrant note.
• More tomato: Add a little extra tomato purée for a stronger tomato flavour.

Common mistakes to avoid

• Crowding the chicken: It may not brown well; use a large pan and cook in batches if needed.
• Overcooking the pasta: It can turn soft when tossed with the sauce; cook it only until al dente.
• Boiling the cream hard: The sauce may lose its smooth texture; keep it at a gentle simmer.
• Adding all the pasta water at once: The sauce can become too loose; add it a little at a time.
• Seasoning too early: Parmesan adds saltiness; taste the finished sauce before adjusting.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan or microwave, stirring in a splash of water if the sauce has thickened.

Frequently asked questions