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Creamy Shamrock Chicken Pasta

This Creamy Shamrock Chicken Pasta is rich, cozy, and bursting with fresh green flavor. Tender chicken and pasta are coated in a silky spinach herb sauce that feels special yet simple, perfect for an easy, comforting dinner any night.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 2 cups cooked pasta (penne or rotini)
Chicken
  • 2 boneless skinless chicken breasts diced
Sauce
  • 1 cup fresh spinach
  • 1 cup fresh parsley leaves
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup cream cheese softened
  • 1/2 cup parmesan cheese grated
  • 2 tablespoons olive oil
  • salt to taste
  • black pepper to taste
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup reserved pasta water if needed

Equipment

  • Large Skillet
  • Blender
  • Large Pot

Method
 

  1. Cook the pasta in salted water until tender. Reserve 1/4 cup of pasta water, then drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, pepper, and Italian seasoning. Cook for 6 to 8 minutes until golden and fully cooked.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. In a blender, combine spinach, parsley, cream cheese, and heavy cream. Blend until smooth and bright green.
  5. Pour the green cream sauce into the skillet with the chicken. Simmer gently for 3 to 4 minutes until thick and creamy.
  6. Stir in parmesan cheese until melted. Add reserved pasta water if the sauce is too thick.
  7. Add the cooked pasta to the skillet and toss until evenly coated in the creamy sauce.
  8. Taste and adjust seasoning as needed. Serve warm with extra parmesan and chopped parsley if desired.

Notes

For a lighter version, substitute half and half for heavy cream and reduce the cream cheese slightly. This dish is best enjoyed fresh, as cream-based sauces may thicken when stored.