Go Back
+ servings

Chicken and Spinach Skillet Pasta

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner
Servings: 8
Author: Toni Anderson


  • 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.