Indulge in the Richness of This Creamy Rotisserie Chicken & Spinach Pasta Delight

Pasta holds a special place in my heart, and it’s a constant favorite in my family. Not only is it budget-friendly and easy to prepare, but it’s also incredibly delicious. And here’s the best part – indulging in pasta can still be part of a healthy lifestyle!

You’ll be thrilled to know that pasta can be seamlessly incorporated into a healthy eating meal plan. Take, for instance, the velvety goodness of this creamy rotisserie chicken pasta recipe, where a luscious sauce is crafted from the rich flavors of Gruyère cheese and cream cheese. Feel free to experiment with alternative cheeses like Cheddar or Swiss for a unique twist. If you’re looking for convenience, baby spinach is an excellent choice, or switch it up with kale or Swiss chard if you have them.

Now, not only do you have a delicious pasta dish, but it’s also a protein-rich, fiber-packed meal that satisfies both your cravings and nutritional needs.

Creamy Chicken Spinach Pasta

Elevate your weekly dinner routine with this healthy and delectable creamy chicken spinach pasta dish. Your family is sure to fall in love with it!

Yield: 8

Rotisserie Chicken Spinach Pasta

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Elevate your weekly dinner routine with this healthy, delicious, and creamy chicken spinach pasta dish. Your family will fall in love with it!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 12 ounces whole-wheat penne
• 2 tablespoons extra-virgin olive oil
• 1 cup thinly sliced yellow onion
• 3/4 teaspoon salt, divided
• 12 cups loosely packed baby spinach
• 2 medium cloves garlic, minced
• 1 cup half-and-half
• 1 cup shredded Gruyère cheese
• 4 ounces reduced-fat cream cheese, softened
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon crushed red pepper
• 1/4 teaspoon ground pepper, plus more for garnish
• 3 1/2 cups shredded rotisserie chicken
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Instructions

1. Bring water to a boil in a large Dutch oven over high heat. Cook pasta according to package directions. Reserve 1/2 cup cooking water; drain well. Wipe the pot clean.
2. Heat oil in the pot over medium-high heat. Add onion and 1/4 teaspoon salt; cook, stirring often, until softened, 4 to 5 minutes. Add spinach and garlic; cook, stirring occasionally, until the spinach is bright green and wilted, 3 to 4 minutes. Reduce heat to medium-low.
3. Add half-and-half, Gruyère, cream cheese, mustard, lemon zest, lemon juice, crushed red pepper, black pepper, and the remaining 1/2 teaspoon salt; cook, stirring constantly, until the cheese is melted and the mixture is mostly smooth about 2 minutes.
4. Stir in the pasta, chicken, and parsley, adding the reserved cooking water, 2 tablespoons at a time, if needed, to keep the sauce loose and creamy. Cook until the pasta and chicken are coated and warmed through, about 1 minute.
5. Divide among 8 bowls; garnish with additional parsley and black pepper, if desired.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 461Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 158mgSodium: 816mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 36g