Chicken and Spinach Pasta

Chicken and Spinach Pasta

with Cream Cheese

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Creamy, cheesy pasta, yes please!!! Drop the pasta in the water and roast the juicy seasoned chicken breast. Dinner will be done before you can say onomatopoeia!

Tags:Family FriendlyQuick PrepOptional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

86 g

Cream Cheese


¾ cup

Mozzarella Cheese, shredded


1 tbsp

Garlic Puree

170 g



56 g

Baby Spinach

56 g

Red Onion, chopped

56 g



1 tbsp

Montreal Steak Spice

1 tsp

Chili Flakes

Not included in your delivery

2 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1070 kcal
Fat56 g
Saturated Fat28 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber7 g
Protein65 g
Cholesterol250 mg
Sodium820 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Baking Sheet
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. In a large pot, add 10 cups warm water and 2 tsp salt (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, roughly chop spinach.


Pat chicken dry with paper towels, then season with half the Montreal Steak Spice (all for 4 ppl). Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a foil-lined baking sheet. Broil in the middle of the oven until chicken is cooked through, 5-6 min. Carefully wipe the pan clean.


While chicken bakes, add fusilli to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.


Re-heat the large pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions, garlic puree and spinach. Cook, stirring often, until spinach is wilted, 2-3 min. Add cream cheese and cream. Cook, stirring often, until cream cheese melts, 1-2 min.


Add fusilli and reserved pasta water to pan with the spinach sauce. Season with salt and pepper, then stir to combine. Remove pan from heat. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly oiled 8x8-inch baking dish. Use a 9x13-inch baking dish for 4 ppl.) Sprinkle with mozzarella. Broil in the top of the oven until cheese melts, 4-5 min.


Slice chicken. Divide chicken and pasta between plates. Sprinkle chili flakes over pasta, if desired.