Description
This creamy, flavorful fusilli pasta with spinach and chicken is the perfect weeknight meal easy to make, full of comfort, and ready in 30 minutes.
Ingredients
8 oz fusilli pasta
2 tbsp olive oil
2 cloves garlic, minced
2 cups cherry tomatoes, halved
1 cup fresh basil, chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 lb chicken breast, diced
1 tbsp butter
2 cups baby spinach
1 cup heavy cream
1/2 cup grated parmesan
Instructions
1. Bring a large pot of salted water to a boil. Cook fusilli pasta until al dente. Reserve 1/4 cup of pasta water and drain.
2. Heat olive oil in a skillet. Sauté garlic until fragrant, about 1 minute.
3. Add cherry tomatoes and a pinch of salt. Cook until tomatoes soften.
4. In a separate pan, cook chicken until golden. Set aside.
5. To the tomato mixture, add spinach. Let wilt, then stir in butter, cream, and parmesan. Simmer 3–5 minutes.
6. Return chicken to the pan. Add cooked fusilli and a splash of pasta water. Stir until creamy.
7. Garnish with fresh basil and serve hot.
Notes
Use pre-cooked or leftover chicken to save time.
Swap in kale or arugula for the spinach if desired.
Add chili flakes for a bit of heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg