Creamy Spinach Chicken Pasta Packed with Flavor

This dish is a simple pasta with a basic white sauce that has been enhanced with flavors like garlic, red chili pepper and optionally bacon. I actually had a huge tub of baby spinach I was trying to use up. I had already done some smoothies and salads so I decided to make this pasta. The result is a creamy sauce between ribbons of pasta packed with flavor.

Creamy chicken and spinach pasta

I didn't think I was making too much since I used only two large boneless skinless thigh pieces and about 6 - 7 oz pasta but when all was done it could actually serve about 3-4 people. If you prefer chicken breast then simply use boneless skinless chicken breast. The recipe is pretty forgiving and you should add salt to taste at the different steps then combine them all together.

The pasta I used was Italian made fettuccine I got from Costco. It was one of those Costco "off the grocery list" purchases that catches your eye and you can not resist buying it despite the fact that the size of the bag is huge. Anyway it worked perfectly for this dish. If you don't have fettuccine on hand try to use any larger type of pasta.

Fettuccine

The chicken should be cut into bite sized strips and fried in a large deep non-stick pan. I have a deep non-stick pan like a wok that I used for this but what ever works as long as its relatively deep to hold the sauce and pasta. Season the chicken with salt and pepper and add to the lightly oiled pan with garlic. Fry the chicken until it is completely cooked through. If you want to have a lightly browned effect, let the chicken sit on one side down without moving it around for a few minutes then flip and allow the other side to brown a bit. I like to add the garlic in two steps to be sure it infuses into the meat and then the sauce.

Once cooked remove the chicken from the pan, set aside and throw in the bacon. Let cook until fully cooked and crispy. Remove the bacon and roughly chop into small pieces. Pour out the bacon fat from the pan and discard but do not wash the pan before placing it back on the stove for the sauce. This will capture some of the flavor without the excess fat. If you choose not use bacon this dish will still taste great.

While the meats are cooking, you can cook the pasta according to the instructions on the package adding salt to taste. Drain and set aside for the end.

Add the garlic butter to the pan and fry the garlic and red chili flakes to release the flavors. I found this awesome garlic butter with basil and Parmesan but any garlic butter will work. For the next steps I move the pan off the heat so I don't feel too pressured to work super fast. Add the flour and mix in. Add a couple tablespoons of milk and whisk - adding a small amount of milk first ensures a smooth sauce. Add a couple more tablespoons of milk and whisk some more. Once smooth add the rest of the milk and salt to taste and move back to the heat. Allow the sauce to thicken slightly.

Once slightly thickened turn off the heat - keep in mind it will thicken more as it cools and when you add the rest of the ingredients. Add in the spinach and mix. There is no need to have the heat on to cook the spinach, it will wilt and cook in the heat of the sauce. Add in the parmesan and mix well. Next add in the bacon and chicken and stir. Lastly add in the pasta and toss - I find using tongs in this step and to serve works best.

Yummy Spinach and Chicken Pasta

Creamy Spinach Chicken Pasta Packed with Flavor Recipe

Yield ~ 3 - 4 servings

Prep Time ~ 5 min

Cook time ~ 30 ~ 35 min

Ingredients

• ~ 6 - 8 oz boneless skinless chicken cut into bite size strip (your preference of thigh or breast)

• ~ 6 - 7 oz Fettuccine

• 2 cups spinach tightly packed

• 4 large cloves garlic (crushed or pressed)

• 2 rashers bacon (optional)

• 1.5 Tbsp garlic butter

• 1.5 Tbsp flour

• 2 cups milk

• salt to taste

• 1/4 tsp pepper

• 1 tsp red chili flakes

• 1/4 cup Parmesan

• 1 Tbsp olive oil

Method

1. Season chicken strips with pepper and salt to taste.

2. Cook pasta according instructions on the package, adding salt taste. Drain and set aside when done.

3. While the pasta is cooking - heat oil in large deep pan. Add chicken strips and half the garlic. Fry until fully cooked ~ 7-8 min. (To get a lightly browned effect fry in a single layer and do not mix. Flip half way through and cook the other side in a similar way)

4. Remove fully cooked chicken and set aside.

5. (Optional) Add bacon to the pan and fry until completely cooked and slightly crispy ~ 5 -7 min. Remove the bacon and drain off oil from the pan - do not wash the pan. Roughly chop the bacon into small pieces.

6. Return the pan to the and add the garlic butter allowing it to melt.

7. Add the rest of the garlic and the red chili flakes and fry for ~ 1 -2 min. Move pan off the heat.

8. Add flour and mix in.

9. Add 2 Tbsp milk and whisk into butter flour mixture. Add 2 more Tbsp milk and whisk in until smooth.

10. Add the rest of the milk and salt to taste. Move back to the heat and mix well.

11. Allow the sauce to heat up to a simmer and thicken slightly, mixing occasionally ~ 5 - 10 min.

12. Turn of the heat and mix in the spinach followed by the parmesan. Mix well.

13. Add the chopped bacon and chicken strips and stir.

14. Add the pasta and toss with tongs.

15. Serve hot and enjoy. (Serving with tongs makes it easier)

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