This delightful spinach chicken pasta is perfect for hectic evenings. The chicken is incredibly tender and the addition of spinach brings a refreshing touch to an otherwise indulgent dish.
A subtle hint of lemon juice and Dijon mustard imparts an extraordinary essence to this recipe. It’s somewhat difficult to articulate, but I take pleasure in incorporating a dash of Dijon into different recipes to elevate their flavors. This culinary technique holds a special place in my heart, and if you’ve prepared any of my previous dishes, you’ve likely come across my affection for Dijon mustard.
Creamy Chicken Spinach Pasta
- 8 ounces uncooked pasta
- 2 chicken breasts cut into small bite-size pieces
- Salt & pepper to taste
- Flour, for dredging
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/3 cup chicken broth
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 dash Italian seasoning
- 1 cup heavy/whipping cream
- 5 ounces fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
1Boil a large, salted pot of water for the pasta. Cook it al dente according to package instructions.
2Cut up the chicken and season it with salt & pepper. Coat the pieces with flour.
3Add the butter and oil to a skillet over medium-high heat. Once the pan’s hot, add the chicken and cook it until it’s no longer pink on the outside. Take the chicken out of the pan and set it aside.
4Take the pan off the heat and add the garlic, chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Return the pan to the heat and let it bubble for a minute or so. Scrape up any brown bits from the bottom of the pan.
5Add the chicken, cream, and spinach to the pan. Let it cook for around 5 minutes or until the chicken is cooked through. You may want to reduce the heat if it’s bubbling a lot or if the sauce is thickening too fast.
6Drain the pasta and toss with the sauce. Stir in the parmesan. Season with more salt & pepper if needed.