Are you looking for some delicious and creamy chicken and spinach recipe ideas to spice up your meal routine? Look no further! In this article, we will be sharing 20 mouth-watering recipes that combine the flavors of chicken and spinach in a variety of creative ways. From classic pasta dishes to stuffed shells and quesadillas, there’s something for everyone on this list.
Whether you’re a busy home cook or just looking for some inspiration in the kitchen, these recipes are sure to please even the pickiest of eaters. So go ahead, get cooking, and enjoy the perfect blend of creamy goodness and savory flavor that only chicken and spinach can provide!
Creamy Garlic Chicken and Spinach Pasta
This rich and satisfying pasta dish combines the flavors of garlic, chicken, and spinach in a creamy sauce, perfect for a quick weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 8 oz pasta (such as fettuccine or linguine)
– 2 tablespoons olive oil
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Remove chicken from skillet and add garlic; cook for 1 minute.
4. Add spinach leaves to skillet and cook until wilted, about 2-3 minutes.
5. Stir in heavy cream and Parmesan cheese until smooth. Season with salt and pepper to taste.
6. Combine cooked pasta, chicken mixture, and chopped fresh parsley (optional) in a serving dish.
Cooking Time: 20-25 minutes
Spinach and Chicken Stuffed Shells
A creamy, flavorful twist on traditional stuffed shells, this recipe combines cooked chicken, wilted spinach, and ricotta cheese to create a delicious and satisfying main course.
Ingredients:
– 12 jumbo pasta shells
– 1 pound cooked chicken breast, shredded
– 2 cups fresh spinach leaves, chopped
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until heated through, about 3-4 minutes. Stir in chopped spinach and cook until wilted.
4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Stir in cooked chicken and spinach mixture.
5. Stuff each pasta shell with the chicken-spinach filling and place in a baking dish.
6. Bake for 20-25 minutes or until shells are lightly browned.
Cooking Time: 20-25 minutes
Chicken Florentine with Creamy Spinach Sauce
Elevate your dinner game with this creamy and flavorful Chicken Florentine, smothered in a rich spinach sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup heavy cream
– 2 cups fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken with salt, pepper, and red pepper flakes (if using). Place on a baking sheet lined with parchment paper.
3. Bake for 20-25 minutes or until cooked through.
4. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add spinach leaves and cook until wilted, about 2-3 minutes.
5. Stir in heavy cream, Parmesan cheese, salt, and pepper to create the creamy spinach sauce.
6. Serve chicken breasts with the Creamy Spinach Sauce spooned over the top.
Cooking Time: 25-30 minutes
One-Pan Chicken and Spinach Alfredo
A creamy and flavorful one-pan dish that combines the richness of fettuccine alfredo with the savory goodness of chicken and spinach.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups fresh spinach leaves
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp butter
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup fettuccine noodles
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
3. Add butter, garlic powder, and heavy cream to the pan. Stir to combine.
4. Bring the mixture to a simmer and let cook for 2-3 minutes.
5. Stir in Parmesan cheese until melted and smooth.
6. Add fettuccine noodles to the pan, stirring to combine with the creamy sauce.
7. Top with spinach leaves and cook until wilted, about 1 minute.
8. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Spinach and Chicken Lasagna Rolls
A creative twist on classic lasagna, these spinach and chicken lasagna rolls are a delicious and easy-to-make meal that combines the flavors of Italy with a fun presentation.
Ingredients:
– 1 package of lasagna noodles
– 1 pound cooked chicken breast, shredded
– 1 cup frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a medium bowl, combine chicken, spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Mix well.
4. Lay out a cooked lasagna noodle and spread about 1/4 cup of the chicken-spinach mixture down the center of the noodle.
5. Roll up the noodle tightly and place seam-side down on a baking sheet lined with parchment paper. Repeat with remaining noodles and filling.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Cheesy Chicken and Spinach Quesadillas
A delicious twist on the classic quesadilla, this recipe combines tender chicken, wilted spinach, and melted cheese for a satisfying meal.
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 cups fresh spinach leaves
– 1 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 large tortillas
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced chicken, chopped onion, and minced garlic. Cook until the chicken is heated through and the onion is translucent.
3. Stir in the fresh spinach leaves until wilted.
4. Place one tortilla in the skillet and sprinkle with half of the cheese and half of the chicken mixture.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2 minutes.
8. Repeat with the remaining ingredients.
Cooking Time: 10-12 minutes
Chicken Spinach and Mushroom Casserole
Chicken Spinach and Mushroom Casserole
A classic comfort food dish, this casserole combines the flavors of chicken, spinach, mushrooms, and cheese for a satisfying meal.
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms (button or cremini)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter, melted
- Salt and pepper to taste
Cooking Instructions:
- Preheat oven to 350°F (180°C).
- In a large skillet, sauté chicken, onion, garlic, thyme, and paprika until the chicken is cooked through.
- Add mushrooms, spinach, flour, milk, and a pinch of salt and pepper. Cook for an additional 2-3 minutes or until the mixture thickens slightly.
- In a separate bowl, combine cheddar and Parmesan cheese.
- Transfer the chicken mixture to a 9×13-inch baking dish. Top with the cheese mixture and dot with melted butter.
- Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: Approximately 35-40 minutes
Garlic Butter Chicken with Sautéed Spinach
Garlic Butter Chicken with Sautéed Spinach Recipe
Elevate your mealtime with this flavorful and easy-to-make Garlic Butter Chicken with Sautéed Spinach. This recipe combines the richness of garlic butter sauce with the tenderness of chicken breast, all wrapped up in a spinach-filled package.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 1/2 cup unsalted butter, softened
– 1 cup fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt 2 tablespoons of butter over medium heat.
3. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in remaining 6 tablespoons of butter, stirring until melted.
5. Season chicken breasts with salt and pepper.
6. Brush the garlic butter mixture evenly onto both sides of the chicken.
7. Place chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
8. Meanwhile, heat remaining tablespoon of butter in a skillet over medium-high heat.
9. Add spinach leaves and cook until wilted (about 3-4 minutes).
10. Serve chicken breasts topped with sautéed spinach.
Cooking Time: 25-30 minutes
Spinach and Chicken Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the savory taste of chicken with the nutritional benefits of spinach.
Ingredients:
– 4 large bell peppers (any color)
– 1 pound boneless, skinless chicken breast or thighs, cooked and diced
– 1 cup fresh spinach leaves, chopped
– 1/2 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a bowl, combine cooked chicken, chopped spinach, shredded cheese, breadcrumbs, and olive oil. Mix well.
4. Stuff each pepper with the chicken mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes.
7. Remove foil and bake for an additional 15-20 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Chicken and Spinach Ricotta Stuffed Shells
This recipe combines the flavors of chicken, spinach, ricotta cheese, and pasta to create a rich and satisfying dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 cup fresh spinach leaves
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large bowl, combine chicken, spinach, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each pasta shell with the chicken-spinach mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the shells and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes
Savor the rich flavors of Tuscany with this mouthwatering chicken dish, featuring creamy sauce, wilted spinach, and sweet sun-dried tomatoes.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1 cup heavy cream
– 1 cup chicken broth
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes per side.
3. Remove chicken from skillet; set aside.
4. Reduce heat to medium; add garlic and cook for 1 minute.
5. Pour in heavy cream and chicken broth; stir to combine.
6. Add spinach leaves; wilt into the sauce, about 2-3 minutes.
7. Stir in sun-dried tomatoes; season with salt and pepper.
8. Return chicken to skillet; spoon creamy sauce over the top.
9. Transfer skillet to oven; bake for 15-20 minutes or until cooked through.
10. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Spinach and Chicken Parmesan Bake
Elevate your comfort food game with this creamy, cheesy casserole that combines the best of chicken parmesan with a nutritious spinach twist.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups fresh spinach leaves, chopped
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
3. Add marinara sauce and chopped spinach to the skillet. Stir to combine and let simmer for 1-2 minutes or until spinach has wilted.
4. Transfer the chicken mixture to a 9×13 inch baking dish. Top with shredded mozzarella cheese.
5. Sprinkle Parmesan cheese over the top of the casserole.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Lemon Garlic Chicken with Spinach Orzo
Brighten up your dinner table with this refreshing and flavorful dish, perfect for a quick weeknight meal.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– 1 cup spinach orzo pasta
– 2 cups chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté garlic in olive oil until fragrant.
3. Add chicken breasts and cook for 5-6 minutes per side, or until cooked through.
4. Remove chicken from skillet and set aside.
5. In the same skillet, add lemon juice, chicken broth, salt, and pepper. Stir to combine.
6. Cook orzo according to package instructions. Drain and stir into lemon sauce.
7. Serve chicken on top of spinach orzo, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Chicken and Spinach Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful recipe that combines the earthy taste of portobello mushrooms with tender chicken and wilted spinach.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1 pound boneless, skinless chicken breast, finely chopped
– 2 cups fresh spinach leaves
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the spinach to the skillet and wilt it with the chicken. Season with salt and pepper to taste.
4. Stuff each mushroom cap with the chicken-spinach mixture, dividing it evenly among the four mushrooms.
5. Top each mushroom with grated cheddar cheese.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Spinach and Chicken Tortellini Soup
Spinach and Chicken Tortellini Soup Recipe
Warm up with a hearty and flavorful soup that combines the richness of chicken, the creaminess of spinach, and the comfort of tortellini. This Spinach and Chicken Tortellini Soup is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 1 cup fresh spinach leaves
- 8-10 cheese-filled tortellini
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions:
- Melt the olive oil in a large pot over medium heat. Add the onion and garlic; cook until the onion is translucent.
- Add the chicken and cook until browned on all sides. Remove from heat and set aside.
- Pour in the canned tomatoes, chicken broth, and cooked chicken. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Add the spinach leaves and tortellini. Cook until the spinach is wilted and the pasta is heated through. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Baked Chicken and Spinach Risotto
This recipe combines the creaminess of risotto with the flavors of baked chicken and wilted spinach, all in one delicious dish.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups cooked Arborio rice (about 1 cup uncooked)
– 4 cups vegetable broth, warmed
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together chicken breast, olive oil, chopped onion, and garlic.
3. Spread the mixture on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. While the chicken is baking, cook Arborio rice according to package instructions.
5. In a separate pan, heat warmed broth over medium-low heat. Gradually add cooked rice, stirring constantly, until creamy and tender.
6. Add chopped spinach and stir until wilted. Season with salt and pepper to taste.
7. Slice the baked chicken and serve atop the risotto.
Cooking Time: 30-40 minutes
Chicken and Spinach Puff Pastry Pockets
A delicious and elegant snack or appetizer, these puff pastry pockets are filled with tender chicken, wilted spinach, and a hint of garlic. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 sheet of puff pastry, thawed
– 1 pound cooked chicken breast, diced
– 1/2 cup fresh spinach leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
3. In a bowl, mix together chicken, spinach, garlic, and olive oil. Season with salt and pepper to taste.
4. Spoon the chicken mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
5. Fold the other half of the pastry over the filling, pressing edges to seal. Use a fork to crimp the edges.
6. Place the pockets on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Spinach and Chicken Fettuccine Alfredo
A classic Italian-inspired dish with a creamy twist, featuring tender chicken, wilted spinach, and fettuccine pasta smothered in a rich Alfredo sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups fresh spinach leaves
– 1 cup fettuccine pasta
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the garlic and spinach to the skillet. Cook until the spinach is wilted, about 1 minute.
4. In a separate saucepan, combine the heavy cream and Parmesan cheese. Bring to a simmer over medium heat until the cheese melts and the sauce thickens.
5. Combine the cooked pasta, chicken mixture, and Alfredo sauce in a large serving dish. Toss to coat.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Chicken Spinach and Artichoke Dip Stuffed Bread
Elevate your snack game with this creamy Chicken Spinach and Artichoke Dip Stuffed Bread recipe, perfect for parties or cozy nights in.
Ingredients:
– 1 loaf of Italian bread (18-20 inches)
– 1 package of frozen spinach, thawed and drained
– 1 cup of cooked chicken breast, diced
– 1/2 cup of mayonnaise
– 1/4 cup of chopped artichoke hearts
– 1/2 cup of shredded mozzarella cheese
– 1/4 cup of grated Parmesan cheese
– 1/2 teaspoon of garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Slice the bread in half lengthwise.
3. In a bowl, mix together spinach, chicken, mayonnaise, artichoke hearts, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper.
4. Stuff each bread half with the dip mixture, spreading evenly.
5. Place on a baking sheet and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Enjoy your scrumptious Chicken Spinach and Artichoke Dip Stuffed Bread!
Spinach and Chicken Gnocchi in Cream Sauce
A comforting and creamy pasta dish packed with spinach, chicken, and soft gnocchi.
Ingredients:
– 1 package of gnocchi (homemade or store-bought)
– 1 pound cooked chicken breast, diced
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions or until they float to the surface. Reserve 1 cup of pasta water before draining.
2. In a large skillet, sauté the diced chicken and minced garlic in a little olive oil until cooked through.
3. Add the fresh spinach leaves to the skillet and cook until wilted.
4. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes or until slightly thickened.
5. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
6. Combine the cooked gnocchi, chicken-spinach mixture, and reserved pasta water (if needed) in a large serving bowl. Toss everything together until well coated.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in a world of creamy, chicken-filled delights! In this collection of 20 mouth-watering recipes, spinach takes center stage alongside tender chicken. From pasta dishes like Creamy Garlic Chicken and Spinach Pasta, to savory casseroles and stuffed shells, each dish is a masterclass in comfort food. Whether you’re in the mood for something cheesy and indulgent or light and flavorful, this collection has got you covered.
