Chicken, Leek and Spinach Pasta

Pasta is a dependable solution for weeknight dinners—quick, satisfying, and versatile. But it’s easy to fall into a rut with the same old sauces. This Chicken, Leek and Spinach Pasta offers a fresh and delicious twist, balancing hearty chicken with the sweetness of leeks and the vibrant touch of spinach. Ready in 20-30 mins, it’s a simple yet elegant meal the whole family can enjoy. Plus, with a few easy swaps, it can be made gluten-free or dairy-free, making it suitable for a variety of dietary needs.

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I admit, pasta is one of my favourite meals. Whether it is Spaghetti Bolognaise or Carbonara I LOVE it! However, I do like to make sure that my family are getting some protein and veggies even with a pasta based dish, which is why I love this Chicken, Leek and Spinach Pasta.

The subtle flavour of the chicken goes so well with the sweet leeks and the spinach add extra colour and taste. The creamy sauce coats the pasta perfectly and the topping of lemon zest and parmesan cheese adds an extra zing which gives the dish it’s ‘wow’ factor.

Getting dinner on the table in the week can be a struggle, especially after a long day of work, so I love to have some dinner options that are especially quick to prepare. If you use raw chicken breasts, this dish will take about 30 minutes to prepare, but if you use pre-cooked chicken (for example, leftovers from a roast chicken), you can have dinner on the table in under 20 mins!

Let me show you how easy it is to make!

Ingredients Needed to Prepare Chicken, Leek and Spinach Pasta

Serves 6-8

• 4 medium leeks, finely sliced
• 150g spinach, preferably fresh but frozen works too
• 300 ml chicken stock or bone broth
• 500g cooked chicken or raw chicken breasts
• 200-250ml crème fraîche
• salt & pepper
• Olive oil, to fry
• Grated zest of 1 lemon, to serve
• Grated parmesan, to serve
• Pasta or rice, to serve

Chicken

There are two options for this recipe: using raw chicken breasts that you will need to slice and fry first, or using pre-cooked chicken, such as leftover roast chicken.

Using pre-cooked chicken is the much quicker option, it also has good flavour and is generally quite tender. Using raw chicken however may add more flavour to the finished sauce. Just be careful not to overcook it as it can sometimes be rather tough.

Leeks

Here in France, leeks are sold with the upper green leaves. I tend to remove the tougher green leaves (I freeze them to add to bone broth and stock) but I do use the rest of the green on the leek. If only leek whites are sold where you live, you may need to add an extra leek.

I make a very similar recipe to this using courgette instead of leek, which you can get in my Budget Friendly Mini-Cookbook.

Spinach

I have made this recipe with both fresh and frozen spinach. While both will work, you do need to be aware that frozen spinach will release a lot of water which can alter the texture and flavour of your sauce. You also need to make sure that you add the spinach as soon as you add the liquid to the sauce so that it has time to defrost and the water has time to evaporate. If you are using fresh spinach, especially if it is baby spinach, you can add it for the last five minutes.

Chicken Stock or Bone Broth

I like to make my own stock and bone broth. If I don’t have any to hand, I will generally just use water. However, if you want to use store-bought stock or broth, make sure that you find a brand that has all natural ingredients.

My homemade broth/stock is not salted, so if you use store-bought then you will need to reduce the amount of salt in this recipe.

Crème Fraîche

Living in France, this is my go-to cream for cooking. I love it because it has a slight tang to it which goes so well in this sauce. However, you can use double (heavy) cream as an alternative.

To make this recipe dairy-free, used coconut milk instead of cream. Alternatively, you can leave the sauce as it is – it will still be really good thanks to the chicken stock.

Pasta

Spaghetti is my favourite pasta with this dish, but use whatever pasta you prefer. To make the meal gluten free, use gluten free pasta or serve with rice – it will be just as good!

How to Prepare Chicken, Leek and Spinach Pasta

Bring a pot of salted water to the boil.

If you are using chicken breasts, start by slicing them thinly and frying them in a little olive oil for 5 mins on each side.

Prepare the leeks by removing the tough greens, washing them carefully and slicing them thinly. Add them to the pan and fry gently for about 5 mins or until they are softened but not brown.

Next, add the chicken stock, spinach and cooked chicken (if using instead of chicken breasts).

Add the pasta to the pot of boiling water and cook according to packet instructions (usually 11-12 mins). Let the chicken, leek and spinach sauce cook while the pasta is cooking.

Add the cream to the sauce and heat through.

Drain the pasta.

Serve the sauce on top of pasta and garnish with grated lemon zest and some grated parmesan (omit if making it dairy free).

Check out this video where I make Chicken, Leek and Spinach Pasta as one of our evening meals.

What Variations Could I Make to this Chicken, Leek and Spinach Pasta Sauce?

This is a very simple recipe but you can add many different things if you want to change things up a bit! Here are some examples, but your imagination is the limit!

• Use ham or bacon instead of chicken (you won’t need 500g though!)
• Add mushrooms (add them to the leeks when you are frying them)
• Add garlic (right before adding the chicken stock)
• Add a squeeze of lemon juice to make it extra lemony!
• Add fresh or dried herbs such as herbes de Provence, oregano…
• Replace the leeks and spinach with courgette

You get the picture, this sauce can be used as a basic recipe that you can modify according you what you prefer, and what you have in the fridge!

Let me know in the comments what changes you made! And don’t forget to take a picture and tag me on social media @candleinthekitchen.

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