
This creamy chicken pasta is a fast, satisfying dinner made with tender shredded chicken, baby spinach, sweet peas, and a silky cheese sauce. It comes together in about 25 minutes, making it a reliable weeknight pasta recipe the whole family will love.
Bring a large pan of salted water to a boil. Cook the penne according to the package directions until al dente. Before draining, reserve about 100 ml of the pasta water.
While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the crushed garlic and baby spinach, and cook for 2 to 3 minutes, stirring, until the spinach wilts.
Add the soft cheese to the pan and stir until melted and smooth. Mix in most of the Parmesan, then add the shredded chicken and frozen peas. Pour in a splash of the reserved pasta water, bring to a gentle simmer, and cook for 2 to 3 minutes until everything is hot through.
Add the drained pasta to the sauce and toss until evenly coated. Stir in a little more pasta water if the sauce needs loosening. Remove from the heat, then finish with the remaining Parmesan and chopped parsley or basil before serving.
If you do not have soft cheese, use cream cheese for a similar result. Reserve enough pasta water to loosen the sauce, as it thickens quickly after the pasta is added. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently with a splash of water.




