One-Pot Chicken and Spinach Pasta with Garlic Cream Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken breast and fresh spinach come together in a rich garlic cream sauce tossed with al dente pasta for a comforting weeknight meal. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs chicken breast, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes chicken breast
2 tbsp olive oil
4, minced garlic cloves
1 tsp dried Italian seasoning
3 cups chicken broth
8 oz penne pasta
1 cup heavy cream
4 cups, roughly chopped fresh spinach
1/2 cup, grated Parmesan cheese
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 1 lb cubed chicken breast and 4 minced garlic cloves, sauté for 5-6 minutes until chicken is golden and cooked through, stirring occasionally.
Step 2: Sprinkle 1 tsp dried Italian seasoning over the chicken and pour in 3 cups chicken broth along with 8 oz penne pasta. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 12 minutes, stirring occasionally until pasta is tender and most broth is absorbed.
Step 3: Stir in 1 cup heavy cream and 4 cups chopped fresh spinach. Cook for 2-3 minutes until spinach wilts and sauce thickens slightly.
Step 4: Remove from heat and mix in 1/2 cup grated Parmesan cheese. Season with salt and black pepper to taste. Serve warm.