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Chicken & Spinach Pasta Recipe

Chicken & Spinach Pasta Recipe

“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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Chicken & Spinach Pasta

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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."

Reviewed Nov. 2, 2010

"I absolutely loved this recipe! Was extremely flavorful, and to me, I felt like it could be on any restaurant menu. Did not make any adjustments, except for one by accident. I read the 6 tablespoons of parmesan as teaspoons, so it didn't have enough cheese in it. Although I used grated instead of shredded, so it turned out just fine. I can see where some might think it was a lot of spinach, so just adjust to your liking. I used the whole box and it was fine for my family -- we all devoured it!"

Reviewed Jun. 2, 2010

"My family loved this recipe. I have made it several time and it gets gobbled up."

Reviewed Feb. 3, 2010

"I didn't like this, and neither did my husband. Way too much spinach, and it just didn't have a nice flavor."

Reviewed Jan. 22, 2010

"it wasn't good"

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