How This Creamy Chicken Spinach Pasta Saved Dinner

This creamy garlic pasta transforms supermarket roast chicken into a comforting family dinner. Because the chicken is already cooked, it is added near the end so it becomes piping hot without drying out.

Recipe information

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 4 adults
Difficulty: Easy

Why this recipe works

• It uses fully cooked supermarket roast chicken.

• The sauce can be prepared while the pasta cooks.

• Reserved pasta water helps the sauce cling to the pasta.

• The chicken is added near the end, preventing it from becoming dry.

• Spinach adds colour and vegetables without requiring extra preparation.

Ingredients

• 300 g uncooked pasta, such as penne, fusilli, fettuccine or spaghetti

• 2 teaspoons fine salt for the pasta water

• 350 g cooked supermarket roast chicken, skin and bones removed, then shredded

• 1 tablespoon butter or olive oil

• 3 garlic cloves, finely chopped or crushed

• 300 ml thickened cream or cooking cream

• 1 teaspoon dried Italian herbs

• 50 g finely grated Parmesan cheese, approximately ½ cup

• 60–80 g baby spinach, approximately 2 packed cups

• 125 ml reserved pasta water, approximately ½ cup

• ¼ teaspoon freshly ground black pepper

• Salt, only as needed

• 1 tablespoon fresh lemon juice, optional

• Chilli flakes, optional

• Extra Parmesan, for serving

Method

1. Bring a large saucepan of water to the boil. Add approximately two teaspoons of salt.

2. Add the pasta and cook it for one minute less than the packet instructions. The pasta will finish cooking in the sauce.

3. Before draining the pasta, carefully reserve ½ cup of the cooking water. Drain the pasta but do not rinse it.

4. While the pasta cooks, heat the butter or olive oil in a large frying pan over medium-low heat.

5. Add the garlic and cook for 30–45 seconds, stirring continuously. It should smell fragrant but should not become brown.

6. Pour in the cream and add the Italian herbs and black pepper. Bring the sauce to a very gentle simmer and cook for approximately two minutes.

7. Reduce the heat to low. Add the Parmesan gradually while stirring until it has melted into the sauce. Do not allow the sauce to boil rapidly after adding the cheese.

8. Add the spinach and stir for approximately one minute, until it begins to wilt.

9. Add the shredded roast chicken, drained pasta and approximately ¼ cup of the reserved pasta water.

10. Toss everything together over medium-low heat for two or three minutes, until the chicken is piping hot and the sauce coats the pasta.

11. Add more reserved pasta water, one tablespoon at a time, if the sauce becomes too thick.

12. Taste the pasta before adding more salt. The roast chicken, Parmesan and pasta water may already provide enough seasoning.

13. Remove the pan from the heat. Stir through the lemon juice, if using.

14. Divide between four bowls and serve with extra Parmesan, black pepper or chilli flakes.

Chef Jason’s consistency test

The finished sauce should coat the pasta without collecting as a watery pool at the bottom of the pan.

If the sauce is too thick, add a little reserved pasta water.

If the sauce is too thin, simmer it gently for another minute before serving. Remember that the sauce will continue to thicken as it cools.

Easy substitutions

No thickened or cooking cream

Use:

• 250 ml evaporated milk

• 2 tablespoons cream cheese

Evaporated milk by itself may produce a thinner sauce.

No spinach

Replace it with:

• 1 cup frozen peas

• Finely chopped broccoli

• Sliced mushrooms

• Chopped kale

• Frozen spinach that has been thawed and squeezed dry

Mushrooms and broccoli should be cooked before adding the cream.

No Parmesan

The best substitutes are:

• Grana Padano

• Pecorino Romano

• A Parmesan-style hard cheese

Cheddar can be used, but it will create a heavier sauce with a different flavour. Add it over low heat to reduce the chance of splitting.

No Italian herbs

Use:

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

Want more flavour?

Add one of the following:

• Chilli flakes

• Chopped sun-dried tomatoes

• Cooked mushrooms

• Crispy bacon

• Frozen peas

• Fresh parsley

• Lemon zest

Common mistakes to avoid

Cooking the chicken for too long

The supermarket roast chicken is already cooked. Add it only during the final few minutes.

Boiling the Parmesan sauce

High heat can cause the cheese and cream to separate or become grainy. Keep the heat low after adding the Parmesan.

Adding all the pasta water immediately

Begin with approximately ¼ cup. Add more only when needed.

Using pre-shredded Parmesan

Pre-shredded cheese can contain anti-caking ingredients that prevent it from melting smoothly. Freshly grated Parmesan produces a better sauce.

Adding lemon while the sauce is boiling

Acid can sometimes cause a cream sauce to separate. Remove the pan from the heat before adding lemon juice.

Adding too much salt early

Roast chicken and Parmesan are naturally salty. Taste the finished sauce before adding extra salt.

Serving suggestions

Serve the pasta with:

• Garlic bread

• A green salad

• Steamed broccoli

• Roasted vegetables

• Tomato and cucumber salad

Storage and reheating

Allow leftovers to cool promptly and transfer them to a covered container in the refrigerator.

When reheating, add one or two tablespoons of milk, cream or water because the pasta will absorb some of the sauce during storage.

Reheat gently in a saucepan or microwave until piping hot throughout. Avoid reheating the same portion repeatedly.

Chef’s final note

This recipe works best when the pasta and sauce finish cooking at approximately the same time. Prepare and measure all the ingredients before beginning, because the sauce comes together quickly.