Creamy Garlic Spinach Chicken Pasta




6 Servings


  • 12 oz. (1 box) of whole wheat penne pasta
  • 10 oz. fresh spinach, coarsely chopped
  • 1 tbsp. extra virgin olive oil
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 large, yellow onion, chopped
  • 3-4 cloves garlic, minced or pressed
  • ½ cup garlic and herb cream cheese
  • ⅓ cup grated Parmesan cheese
  • 1 tsp. crushed red pepper flake, more or less depending on your preference

  • sea salt and fresh cracked pepper, to taste.
  1. Cook pasta according to package directions, reserving one cup of starching cooking water. Drain and return to hot pot, add chopped spinach, cover and set aside to let spinach wilt.
  2. Heat olive oil over medium-high heat in a large skillet.
  3. Once hot, add chicken to the skillet and sauté for approximately 5 minutes, or until chicken is cooked through.
  4. Add onion and garlic to the pan and sauté for 2-3 minutes or until the onion has softened and beginning to turn translucent.
  5. Add cream cheese and reserved cooking water to chicken. Stir to combine and melt cream cheese.
  6. Add chicken/cream cheese mixture to pot with pasta and spinach. Add Parmesan, crushed red pepper (if using), salt and pepper. Stir to combine.
  7. Serve with additional Parmesan cheese and red pepper flakes for garnish.

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