How This Creamy Chicken Spinach Pasta Saved Dinner

Some evenings, I want a comforting homemade dinner without spending hours in the kitchen. On one of those busy days, I picked up a roast chicken from the supermarket and immediately wondered how I could turn it into something a little more special. Jason suggested adding it to a creamy garlic pasta with fresh spinach. It sounded simple enough, and thankfully, it was. While the pasta cooked, I made the creamy garlic sauce, stirred in the spinach and added the shredded roast chicken at the very end. In less than 30 minutes, dinner was ready. The pasta was creamy, comforting and full of flavour, but it still felt easy enough for a weeknight. It has now become one of my favourite ways to give supermarket roast chicken a delicious second life. When you are tired, hungry and wondering what to eat tonight, this Creamy Garlic Roast Chicken and Spinach Pasta might be exactly what you need.

EASY DINNER CHICKEN RECIPES

Kendra

7/28/20262 min read

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.

Jason's Tips