Mini Fusilli With Creamy Chicken And Spinach Recipe

A quick and easy 20-minute recipe for creamy chicken and spinach mini fusilli! Using leftover cooked chicken makes this even faster. This decadent dish is bursting with flavor and perfect for a weeknight meal. Get ready for a creamy, cheesy delight!

Prep Time 10 mins
Cook Time 20 mins
Calories 473.9 kcal
Protein 45g
Rating 4.3 (3 Reviews)
Mini Fusilli With Creamy Chicken And Spinach 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Fusilli With Creamy Chicken And Spinach

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How to Make Mini Fusilli With Creamy Chicken And Spinach

  1. Sauté 1/2 cup chopped onion in 2 tablespoons olive oil over medium heat for 3 minutes. Increase heat to medium-high and add 1.5 cups cooked, diced chicken.
  2. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of garlic powder.
  3. When chicken is heated through (about 2 minutes), stir in 5 ounces fresh spinach and 1/2 cup heavy cream.
  4. Simmer for 5 minutes, or until spinach wilts and sauce slightly thickens.
  5. Meanwhile, cook 8 ounces Barilla Piccolini mini fusilli according to package directions.
  6. Drain pasta and add it to the creamy chicken and spinach sauce.
  7. Stir in 1/2 cup grated Parmesan cheese before serving. Garnish with fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

4g

Fat

50g

Carbs

14g

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