Italian inspired cuisine
Chicken and spinach pasta
Chicken and spinach pasta brings together creamy sauce, some freshness and a pleasant satiety. The recipe appears modern, but remains clearly anchored in an easy-to-understand everyday kitchen.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 715 kcal
- Protein
- ≈ 46.4 g
- Carbohydrates
- ≈ 64.1 g
- Fat
- ≈ 29.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp olive oil · ≈ 27.3 g
- 1 small onion · ≈ 100.0 g
- 2 cloves of garlic · ≈ 6.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 350g penne or fusilli
- 500 g chicken breast fillet
- 2 tbsp olive oil
- 1 small onion
- 2 cloves of garlic
- 250 g leaf spinach, fresh or frozen, thawed
- 200 ml cream
- 100 ml broth
- 40g Parmesan
- Salt
- pepper
- nutmeg
Instructions
- Cook the pasta in salted water until al dente.
- Cut the chicken into strips and fry in olive oil until golden brown. Take out.
- Finely dice the onion and garlic and sauté in the same pan.
- Add spinach and let it wilt or, if using frozen spinach, heat well.
- Pour in the cream and broth, stir in the Parmesan and season with salt, pepper and a little nutmeg.
- Put the chicken back in the sauce and let it simmer gently for 3 minutes.
- Drain the pasta and mix with the sauce.
