Creamy Chicken and Spinach Pasta
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- Serves 4| Hands-On Time: 10m| Total Time: 20m
- 3/4 pound gemelli, penne, or another short pasta
- 1 cup frozen peas
- 1 tablespoon unsalted butter
- 2 cloves garlic, chopped
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken (about half of a 2- to 2 1/2-pound bird)
- 5 ounces baby spinach (about 6 cups)
- kosher salt and black pepper
- grated Parmesan, for serving
- Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water. Drain the pasta and peas and reserve the pot.
- Melt the butter in the pasta pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the cream, chicken, spinach, and ½ teaspoon each salt and pepper to the pot and cook until the chicken is warmed through and the spinach is wilted, 2 to 3 minutes. Add the pasta and peas and toss to combine (add ¼ cup of the reserved cooking water if the pasta seems dry). Serve with the Parmesan.
- By Charlyne Mattox , December, 2012
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Creamy Chicken and Spinach Pasta Recipe at a Glance
- COURSE: Main Dishes