My family loves pasta, most of them would be happy with spaghetti every night, but I like to mix it up a little and also add a few veggies to our pasta. This shrimp and spinach pasta is a real treat and if you aren’t a fan of shrimp you can use chicken. The best thing about this pasta dish, it comes together in 20 minutes or less and tastes like it took you all day!
(Scroll down for step-by-step instructions and photos.)
Chicken and Spinach Skillet Pasta
- 3 tablespoons butter
- 1 box pasta bowtie or spaghetti
- 2 chicken breast- sliced very thin
- 2 tablespoons minced garlic we love garlic- adjust to your liking
- 1 teaspoon salt to taste
- 2 tablespoons Emeril's Original Essence or use a combination of red pepper flakes, paprika, and salt and pepper
- 2 tablespoons chicken bullion base
- dash of fresh ground pepper pepper to taste
- 1/2 cup red onion diced
- 1 bag raw spinach
- 1 cup sun dried tomatoes chopped
- 3/4 heavy cream
- 3/4 cup shredded Asiago or Romano cheese
- Boil the noodles.
- While the noodles are boiling melt butter in a large saucepan or wok over a medium heat.
- When the butter has melted add the thinly sliced chicken.
- Saute' the chicken in the melted butter. Turning it over so it is fully cooked.
- While chicken is cooking add the minced garlic.
- Add the chicken bullion.
- Add the spinach, Emeril's, salt, pepper, sun dried tomatoes and red onions.
- Cook for another 2-4 minutes. (The spinach will shrivel up during the cooking process. This is okay because then your kids might not know they are eating spinach.)
- Turn the heat to low.
- Add cream and allow sauce to come to a boil again.
- Boil for one minute then add the cooked noodles. Remove from heat and mix in the shredded cheese.
Boil the noodles. While the noodles are boiling melt butter in a large saucepan or wok over a medium heat. When the butter has melted add the shrimp and minced garlic.
Cook for about a minute then add the white wine and cover the sauce pan. When the liquid begins to boil remove the lid and cook for 5 minutes.
Add the spinach, Emeril’s, salt, pepper and green onions. Cook for another 2 minutes. The spinach will shrivel up during the cooking process. This is okay because then your kids might not know they are eating spinach.
Add cream and allow sauce to come to a boil again. Boil for one minute then add the cooked noodles. Remove from heat and mix in the shredded cheese.
I think that this would be graet with Chicken too!
Oh, how I love this recipe!
You have excited me to cook. THAT’S an accomplishment!
You had a chicken recipe similar to this a month or two ago and I can not find it anywhere I remember the recipe had chicken, spinach, mushrooms, mixed with penne. Where did it go?
Hmm, I don’t think that was me because I don’t like mushrooms… everything else sounds yummy though!
Nic, SD says
Hey! I’ve been reading for a while, but this is the first comment, for me. This looks delicious! Would there be a reasonable substitution for the wine, though? I’m not sure what we’d do with the rest of the bottle (Husband and I have never been wine drinkers… although maybe this is a reason to explore and figure out what we like….)
I just keep making the pasta until the wine is used up. 🙂 You wouldn’t have to use the wine, but if you don’t I would add a little chicken paste or chicken stock to the liquid for more flavor.
This looks so yummy! My husband loves shrimp, I love spinach and all of this combined with our favorite healthy pasta that’s a whole grain called Kamut Wheat – Delish!! Thank you!
As to the wine:
Look in the refrigerated section of your grocery store’s alcohol department. They often have small bottles or small boxes, meant to serve two.
I drink wine, but only red. So when I’m making a recipe that calls for white, I get the single-serve.
I’m making this tonight, but I forgot to pick up the wine and the heavy cream. I’m hoping it will turn out with chicken stock and milk, but we’ll see. Thanks for the recipe; it looks delicious!
looks awesome,,,, but i cant eat dairy booo……….. other wise it looks yummy!!!!!!!!!!
it’s delicious!! i substituted white wine with rice wine, added mushrooms and tomatoes, and used asiago cheese! i loved this recipe!
Je na Paradise says
This was delish- though I halved the recipe, and it was just enough for two adults and two small children. Emeril’s seasoning had a bit too much “bam” for my sensitive buds, so I think I’ll use a bit less next time. Thanks!
I like the recipe except I think the shrimp is over cooked by following this method. After the shrimps have been slightly sautéed, remove them from the pan and set aside. Continue to cook and assemble the other ingredients and then at the end, thrown back the shrimps, toss and serve.
Shrimps, and most seafood, should not be cooked for a long time. They turn rubbery!
Sarah, what kind of problem do you have with dairy? If it’s lactose intolerance issue, try using lactose-free milk and cornstarch.
I just got here from a google search and I’m going to use this recipe right now.
But I just had to comment on how beautiful and well-put together this page is. What a nice blog!
Linda Dietz says
Loved the recipe until I saw the words, heavy cream!
Found you through pinterest and I am so glad I saw this recipe! This morning I set out shrimp to thaw but didn’t know what I was going to do with it yet. I have all these ingredients on hand- so now I know! thanx!!
Sounds like a perfect Valentine dinner. I’ve become a worse cook since I’ve had children. I’ll have to make it while my wife is not home. She won’t consume alcohol even though it is steamed out. Thanks for the recipe.