Rosemary Chicken and Spinach Pasta

It's 25 minutes to delicious with our tempting and aromatic Rosemary Chicken and Spinach Pasta made with pasta, rosemary, baby spinach and chicken.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4


box (16 oz) cavatappi pasta
tablespoons olive oil
sprigs fresh rosemary
to 3 cups chopped cooked chicken
cups fresh baby spinach leaves
Salt and freshly ground pepper to taste

  • 1 Cook and drain pasta as directed on package.
  • 2 Meanwhile, in large skillet or Dutch oven, heat oil and rosemary over low heat at least 15 minutes. Remove and discard rosemary. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
  • 3 Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.

Expert Tips

Use your favorite pasta in this dish; gemelli, rotelle, campanelle or bow-tie (farfalle) would all be good choices.

Just before serving, sprinkle with freshly grated Parmesan cheese.

Make a vegetarian option—replace the chicken with roasted butternut squash or portabello mushrooms.

Substitute fresh sage leaves for the rosemary for a fall-inspired pasta dish.