Creamy Spinach Chicken Pasta

8
Cassie *

By
@1lovetocook1x

This is a quick, delicious meal. Basically done in one pot. Clean up is a breeze. I used a rotisserie chicken to make it even easier.

I double the batch, as my kids love the leftovers.

It's creamy good! The spinach is cooked to perfection, in just a few minutes.

I hope you like it as much as we do..I just serve it with some crusty Vienna bread as it is quite filling.


Enjoy!

My photo's

Enjoy!

Rating:

★★★★★ 6 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 1 - 1/2 c
    uncooked penne pasta
  • 1 lb
    boneless skinless chicken breasts, cut into 1 - inch cubes ( i used a rotisserie chicken )
  • 1/2 c
    chopped onion
  • 3 clove
    garlic
  • 1 c
    heavy whipping cream
  • 2 tsp
    olive oil
  • 1 can(s)
    ( 10 3/4 ounces ) condensed cream of mushroom soup
  • 6 c
    coarsley chopped or torn fresh spinach
  • 2 c
    shredded mozzarella cheese
  • 1/2 tsp
    pepper
  • ·
    salt to taste

How to Make Creamy Spinach Chicken Pasta

Step-by-Step

  1. Cook pasta according to package directions.

    Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. ( if using a rotisserie chicken, skip the browning part ) just saute the garlic and onions.
  2. Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes.
  3. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted.
  4. Drain pasta; add to chicken mixture and toss to coat.
  5. Note:

    I have tried this with other cream soups as well, also have added roasted red peppers. You could add just about anything to this, and it would still be delicious.

    Enjoy!

Printable Recipe Card

About Creamy Spinach Chicken Pasta

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian
Collection: Perfect Pastas
Other Tag: Quick & Easy
Hashtag: #spinach




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