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Creamy Chicken and Spinach Pasta

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Creamy Chicken and Spinach Pasta

Course Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 461kcal


  • 1 (14.5 ounce) pkg. Barilla Protein+ Penne
  • 2 Tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts diced
  • Salt and pepper to taste
  • 3 teaspoons garlic minced
  • 2 Tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup low-fat 1% milk
  • 3 cups baby spinach
  • 1/4 cup shredded parmesan cheese


  • Cook pasta according to package directions; drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add chicken and season with salt and pepper, as desired. Cook for 5-8 minutes, or until no longer pink. Remove chicken from pan and set aside. In the same pan, add garlic and cook for one minute.
  • Sprinkle flour in the pan and slowly whisk in chicken broth, stirring continuously to avoid lumps. Whisk in milk and bring to a boil to thicken sauce. Once sauce has thickened, add spinach and stir until wilted.
  • Remove from heat and mix in cooked penne, chicken and parmesan cheese until well combined.


1 serving is 1/6 of the recipe
MFP: MFF Creamy Chicken & Spinach Pasta
November 2020


Calories: 461kcal | Carbohydrates: 51.7g | Protein: 40.9g | Fat: 11.3g
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