Creamy chicken, spinach and tomato pasta

Creamy chicken, spinach and tomato pasta


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About this recipe: I recently discovered that cream cheese makes a delicious creamy sauce for pasta when mixed with chicken stock. Add chunks of chicken, spinach leaves, tomatoes and whatever pasta you like and you'll have dinner ready in under half an hour!


Serves: 6 

  • 4 skinless, boneless chicken breasts, sliced into chunks
  • 425ml chicken stock
  • 285g frozen leaf spinach
  • 225g cream cheese
  • 10 cherry tomatoes, halved
  • 450g penne pasta

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring large pot of water to the boil; stir in pasta. Cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. Meanwhile, in a large frying pan over medium heat, cook chicken strips in chicken stock, simmering until done and no longer pink, about 10 minutes. Stir in cream cheese and spinach. Return to simmer, and cook for about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
  3. In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.

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