This is the kind of pasta that checks every box: hearty, creamy without being heavy, and balanced with fresh spinach and lean chicken. You get a full plate of comfort plus a solid dose of protein in every bite. It comes together with simple pantry staples and a few fresh touches, so it’s great for busy nights.

If you like cozy, creamy pastas, you might also enjoy this crowd-pleaser: Fall Inspired Creamy Chicken Pasta. And if you’re a fan of pasta-night variety, try the silky, cheesy vibe of Creamy Alfredo Pasta With Ricotta Cheese next time.

Spinach & Chicken High Protein Penne – A Satisfying, Weeknight-Friendly Pasta

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 12 oz high-protein penne (chickpea, lentil, or protein-enriched wheat)
• 1 lb boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 tablespoon butter (optional, for richness)
• 1 small yellow onion, finely chopped
• 3–4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup low-sodium chicken broth
• 1 cup milk or half-and-half
• 1/2 cup grated Parmesan cheese, plus more for serving
• 5–6 oz fresh baby spinach
• Salt and black pepper
• Lemon zest or juice (optional, for brightness)

Method

 

1. Cook the penne: Bring a large pot of salted water to a boil.Cook high-protein penne to al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Season the chicken: Pat dry and season with 1 teaspoon salt, 1/2 teaspoon pepper, and half the Italian seasoning.
3. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer.Sear 4–6 minutes, stirring once, until cooked through and lightly browned. Transfer to a plate.
4. Sauté aromatics: Reduce heat to medium. Add butter, onion, and a pinch of salt.Cook 3–4 minutes until soft. Stir in garlic, remaining Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
5. Build the sauce: Stir in chicken broth and milk. Simmer 2–3 minutes to warm through.Whisk in Parmesan until melted and smooth. Taste and adjust salt and pepper.
6. Wilt the spinach: Add spinach by handfuls, stirring until just wilted.
7. Combine: Return chicken and any juices to the pan. Add drained penne.Toss until coated, adding splashes of reserved pasta water as needed for a silky sauce.
8. Finish and serve: Add a squeeze of lemon or a little zest for brightness if you like. Serve hot with extra Parmesan and cracked pepper.

Why This Recipe Works

– Lean protein, big flavor: Chicken breast adds plenty of protein without weighing down the dish. – Fresh spinach for balance: It wilts right into the sauce, giving color, nutrients, and a gentle earthiness. – Just-creamy-enough sauce: A mix of chicken broth, a touch of milk or half-and-half, and Parmesan keeps things light but satisfying. – High-protein pasta option: Using high-protein penne (chickpea or lentil-based, or fortified wheat) boosts the macros without extra work. If you love easy skillet dinners with lean chicken, bookmark this handy option for another night: Easy Low Carb Ground Chicken Skillet Recipe.

Shopping List

• 12 oz high-protein penne (chickpea, lentil, or protein-enriched wheat)
• 1 lb boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 tablespoon butter (optional, for richness)
• 1 small yellow onion, finely chopped
• 3–4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup low-sodium chicken broth
• 1 cup milk or half-and-half
• 1/2 cup grated Parmesan cheese, plus more for serving
• 5–6 oz fresh baby spinach
• Salt and black pepper
• Lemon zest or juice (optional, for brightness)

Step-by-Step Instructions

1. Cook the penne: Bring a large pot of salted water to a boil.

   Cook high-protein penne to al dente according to package directions. Reserve 1/2 cup pasta water, then drain.

2. Season the chicken: Pat dry and season with 1 teaspoon salt, 1/2 teaspoon pepper, and half the Italian seasoning.
3. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer.

   Sear 4–6 minutes, stirring once, until cooked through and lightly browned. Transfer to a plate.

4. Sauté aromatics: Reduce heat to medium. Add butter, onion, and a pinch of salt.

   Cook 3–4 minutes until soft. Stir in garlic, remaining Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.

5. Build the sauce: Stir in chicken broth and milk. Simmer 2–3 minutes to warm through.

   Whisk in Parmesan until melted and smooth. Taste and adjust salt and pepper.

6. Wilt the spinach: Add spinach by handfuls, stirring until just wilted.
7. Combine: Return chicken and any juices to the pan. Add drained penne.

   Toss until coated, adding splashes of reserved pasta water as needed for a silky sauce.

8. Finish and serve: Add a squeeze of lemon or a little zest for brightness if you like. Serve hot with extra Parmesan and cracked pepper.

How to Store

Refrigerate: Store in an airtight container for up to 4 days. Add a splash of broth or milk when reheating to loosen the sauce. Freeze: For best texture, freeze up to 2 months.

Thaw overnight in the fridge and reheat gently on the stovetop with a little liquid. Meal prep tip: Keep extra Parmesan on hand to refresh the flavor after reheating.

Benefits of This Recipe

• High protein: Chicken plus protein penne supports recovery and keeps you full.
• Balanced meal: Carbs, lean protein, and veggies in a single pan.
• Weeknight friendly: About 30 minutes start to finish.
• Customizable: Easy to swap greens, add mushrooms, or tweak spice levels.

What Not to Do

• Don’t overcook the pasta: High-protein pastas can turn mushy if cooked past al dente.
• Don’t skip seasoning: Salt each layer (pasta water, chicken, sauce) for best flavor.
• Don’t boil the dairy: Keep the sauce at a gentle simmer to prevent curdling.
• Don’t overcrowd the pan: Sear the chicken in batches if needed for good browning.

Variations You Can Try

• Ricotta swirl: Stir in a dollop of ricotta for extra creaminess; for another take with ricotta and chicken, try Ricotta Chicken Pasta With Spinach.
• Mushroom boost: Sauté sliced cremini with the onions for extra umami.
• Sun-dried tomato: Add chopped sun-dried tomatoes and a splash of the oil for a tangy twist.
• Spicy Cajun: Swap Italian seasoning for Cajun seasoning and add smoked paprika.
• Creamier vibe: If you want ultra-cozy, check out this one-pan favorite: One Pot Creamy Sausage Pasta.
• Simple garlic-butter swap: Prefer a lighter sauce? Toss cooked penne, spinach, and chicken with garlic-butter and herbs like in Garlic Butter Spaghetti With Herbs.

FAQ

Can I use frozen spinach?

Yes. Thaw and squeeze out excess water, then add during the sauce step.

Start with about 1 cup thawed spinach and adjust to taste.

What’s the best pasta for protein?

Chickpea or lentil penne adds the most protein per serving. If you prefer the classic texture of wheat pasta, look for protein-enriched varieties.

Can I substitute chicken thighs?

Absolutely. Thighs stay juicy and add richness.

Trim excess fat and cook until no longer pink, then proceed as written.

How do I keep the sauce from separating?

Keep heat at a gentle simmer after adding dairy, and whisk in Parmesan off the direct high heat. Add pasta water gradually to emulsify.

Is this good for meal prep?

Yes. Portion into containers with a splash of broth.

Reheat gently and top with fresh Parmesan. For another protein-focused prep idea, try this simple bake: High Protein Dinner Chicken Bake Recipe.

In Conclusion

Spinach & Chicken High Protein Penne brings comfort, color, and solid nutrition to your dinner table without a lot of fuss. It’s flexible enough for weeknights and tasty enough for guests.

If you want more pasta-night inspiration, this classic is always a winner: Classic Pasta Bolognese. And for another silky, cheesy dinner that feels special, save Marry Me Tortellini In Creamy Parmesan Sauce for your next cozy evening.