Pasta with Creamy Chicken & Spinach

Adapted from Instagram


  • For the chicken breasts
    • 2 chicken breasts, butterflied
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon Montreal Chicken Seasoning (salt, pepper, onion powder, garlic powder, dried parsley, paprika)
    • 1 tablespoon olive oil
  • For the sauce
    • 2 tablespoons butter or olive oil
    • 1/2 cup finely chopped yellow onion
    • 2 cloves garlic, smashed or minced
    • 1/4 teaspoon galic powder
    • 1/2 teaspoon oregano
    • 1/2 teaspoon dried parsley
    • 2 teaspoons all-purpose flour
    • 1 cup half-and-half
    • 2 large handfuls baby spinach
    • 1/2 cup pasta water
    • 3 tablespoons grated parmesan or pecorino romana
    • Squeeze of lemon
  • 3/4 pound spaghetti or penne


  1. Butterfly the chicken breasts and sprinkle seasoning all over top and bottom of chicken breast. Drizzle with olive oil and rub the spice mixture into the breasts.
  2. Meanwhile, heat a large pan over medium-high heat.
  3. Sear the chicken for 2-3 minutes on each side; remove to a plate (chicken will not be cooked through.
  4. Lower the heat and add 2 tablespoons butter, onions, and spices; cook until onions are softened.
  5. Add garlic and cook until fragrant. Add flour and mix until incorporated.
  6. Add the half-and-half and spinach. Bring to a boil and mix until the sauce thickens.
  7. Add pasta water, grated parmesan, and lemon juice. Bring the sauce back up to a boil.
  8. Return the chicken and cook 5 minutes until the chicken is cooked through.
  9. Mix in the spaghetti

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