Chicken & Spinach Pasta Recipe
Chicken & Spinach Pasta Recipe photo by Taste of Home

Chicken & Spinach Pasta Recipe

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“One of my favorites! Can’t remember where I got this recipe, but I make it often. You can also double the amounts and freeze the leftovers. I enjoy it because it’s tasty enough—and thick enough—to eat even without the pasta!” Pamela Ziemer - Hutchinson, MN
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1-1/2 cups uncooked medium pasta shells
  • 1 medium onion, chopped
  • 1 large portobello mushroom, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 tablespoon all-purpose flour
  • 1 cup fat-free milk
  • 1/2 cup reduced-sodium chicken broth
  • 2-1/2 cups cubed cooked chicken breast
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 6 tablespoons shredded Parmesan cheese, divided
  • 1 teaspoon lemon juice
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes

Nutritional Facts

1-1/2 cup: 396 calories, 7g fat (2g saturated fat), 74mg cholesterol, 337mg sodium, 44g carbohydrate (7g sugars, 5g fiber), 40g protein Diabetic Exchanges:2 starch, 5 lean meat 1 vegetable 1 fat


  1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through.
  3. Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese. Yield: 4 servings.
Originally published as Chicken & Spinach Pasta in Healthy Cooking June/July 2009, p57

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Reviewed Jul. 18, 2015

"Made this last night, my kids ate it, which says alot. I also used fresh spinach instead of frozen. My husband and I liked it also. I did not use the red pepper flakes as the kids don't like a lot of spice. It was good though. I wish the sauce was a little thicker to coat the noodles better but that's all. Flavor was there. Thanks for sharing!"

Reviewed Aug. 16, 2013

"Needs more "kick," but even my little kids liked it--and that's saying something."

Reviewed Jun. 6, 2013

"This dish is a winner. So sumptuous. I made little modifications though, since I didn't have red pepper flakes, I used about 1-2 tsp of Chilli powder instead. Another modification was adding Italian seasoning to the sauce. The idea of this dish is wonderful. I would surely consider doing it again for another hearty lunch. :-) Thank you for the recipe!"

Reviewed Apr. 21, 2011

"Subbed raw baby spinach for frozen for better flavor and texture. There are never leftovers even though I double the batch."

Reviewed Mar. 6, 2011

"It was a good quick meal. I added half a can of drained diced tomatoes for some more flavor and it was delicious."

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