Creamy Chicken and Spinach Pasta

Photo by William Brinson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 718 calories
    • Fat 31 g
    • Sat Fat 17 g
    • Cholesterol 151 mg
    • Sodium 424 mg
    • Protein 36 g
    • Carbohydrate 74 g
    • Sugar 6 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 102 mg


  1. Check 3/4pound gemelli, penne, or short pasta
  2. Check 1cup frozen peas
  3. Check 1tablespoon unsalted butter
  4. Check 2 cloves garlic, chopped
  5. Check 1cup heavy cream
  6. Check 2cups shredded rotisserie chicken (about half of a 2- to 2 1/2-pound bird)
  7. Check 5ounces baby spinach (about 6 cups)
  8. Check kosher salt and black pepper
  9. Check grated Parmesan, for serving


  1. Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water. Drain the pasta and peas and reserve the pot.
  2. Melt the butter in the pasta pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Add the cream, chicken, spinach, and ½ teaspoon each salt and pepper and cook until the chicken is warmed through and the spinach is wilted, 2 to 3 minutes.
  4. Add the pasta and peas and toss to combine (adding a little of the reserved cooking water as needed to loosen the sauce). Serve with the Parmesan.