Easy 20-minute Italian Chicken and Spinach Pasta recipe – Chicken simmered in a delicious garlicky broth with white beans, spinach, and pasta.
Serve with warm garlic bread for a scrumptious Italian meal!
Comfort In A Bowl!
I don’t know about you, but I’m in need of comfort food these days. A cross between a pasta dish and a soup, this recipe is just what I need on a dreary day.
Why This Recipe Works
- Browning the chicken adds an extra depth of flavor.
- Using frozen spinach and canned white beans makes it a pantry friendly recipe without fussy ingredients.
- Adding the pasta to the pot when just about ready to serve, helps it stay al dente.
What Are The Best White Beans
In this recipe, I specify canned white beans instead of a certain variety. The reason being that any white bean will do.
In the US, you can use cannellini beans, great northern beans, navy beans, or pinto beans. In the UK, cannellini butter beans or haricot beans work too.
Chicken Thighs vs Breasts
For this recipe, I use chicken thighs, but my best friend who created the recipe uses breast meat. It’s a personal choice and I’ve provided instructions for both.
Top Tips
What Pasta: I use orzo for this recipe, but you could use any small pasta you prefer like tubetti, ditalini or small shells.
To make ahead, cook the pasta just before serving and add it to the re-warmed stock mixture. Adding it ahead of time will result in the pasta absorbing the stock and bloating.
How To Make Chicken Spinach Pasta
Start by browning the chicken on all sides. If using breast meat, remove it from the pan and set aside.
Add the garlic. I slice mine thin, but you can mince it.
Saute another minute being careful not to burn the garlic and then add the stock.
Add the frozen spinach and white beans.
Bring to a boil, cover, and lower the heat to low. Simmer 10-15 minutes.
Meanwhile, bring a large pot of water to a boil and cook the pasta.
Cook until the pasta is just underdone, drain, add to the stock mixture and cook until the pasta is done cooking
If using breast meat, return it to the pan when adding the pasta.
Serve hot with plenty of fresh grated parmesan cheese.
Which Cheese
For this recipe (and most recipes), I call for Parmesan Cheese. The reason for this is it’s less salty than other Italian hard cheeses so there’s less chance of ruining the dish with salty cheese. Here’s a list of alternate choices:
- Romano: Similar texture with a stronger tangy flavor.
- Grana Padano: Same texture with nutty/fruity flavors.
- Pecorino: Much saltier with similar texture and nutty flavors.
Tips For best Results
- If using fresh spinach instead of frozen, add the spinach when adding the pasta and cook until wilted.
- If you want to use breast meat, instead of browning just fully cook it, remove the chicken from the pan, and add it again when adding the pasta.
- Don’t skip the cheese, it adds a creaminess to the dish and a lot of flavor.
- Taste your grated cheese before seasoning. If it tastes salty season accordingly so you don’t ruin the dish.
Other Pasta Dishes You’ll Love
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Let’s Make Italian Chicken Spinach Pasta
Ingredients
- 2 tablespoons olive oil
- 2 lbs boneless chicken thighs or breasts, cubed
- 6 cloves garlic chopped or thin sliced
- 4 cups chicken stock
- 10 oz frozen spinach Leaf or chopped
- 15 oz white beans canned
- 2 tablespoons fresh parsley chopped
- 1 lb Pasta
- salt and pepper to taste
- grated Parmesan cheese for serving
Instructions
- Season your chicken with salt and pepper.
- Heat the oil over medium-high heat in a large saucepan or frying pan. Once hot brown the chicken on all sides and no more pink is visible. If Using breast meat remove from pan and set aside.
- Add the garlic and cook another minute being careful not to burn.
- Add the chicken stock, spinach, beans, and parsley
- Increase the heat and bring to a boil. Cover, lower the heat to a simmer and cook for 10 minutes.
- Meanwhile, bring a large pot of water to a boil and cook the pasta.
- Cook until the pasta is just underdone, drain, add to the stock mixture (if using breast meat, add it back into the pan too) and cook until the pasta is done cooking. Taste for seasoning and add salt and pepper to taste.
- Serve with topped with plenty of freshly grated Parmesan cheese.
Tips + Notes
- If using fresh spinach instead of frozen, add the spinach when adding the pasta and cook until wilted.
- If you want to use breast meat, instead of browning just fully cook it, remove the chicken from the pan, and add it again when adding the pasta.
- Don’t skip the cheese, it adds a creaminess to the dish and a lot of flavor.
- Taste your grated cheese before seasoning. If it tastes salty season accordingly so you don’t ruin the dish.
Barbara says
I made this with spaghetti – super quick and easy. Will definitely make it again!
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
nancy says
I love this recipe! I what to try it with my grandkids!
What pasta is best?
Erren Hart says
Hi Nancy. I’d use whatever they like best! 🙂
Joey says
OMG Italian comfort food for sure! Loved it! 🙂
Erren's Kitchen says
Thank you Joey
Rob says
Will definitely try,Having lost my wife it’s hard to bother doing anything interesting but this i will try and let you no how it was thanks
Erren Hart says
Oh Rob, I’m so sorry to hear of your loss. If you make the recipe I hope you enjoy it.