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.
Ingredients
- 4 medium leeks finely sliced
- 150 g spinach preferably fresh but frozen works too
- 300 ml chicken stock
- 500 g cooked chicken or raw chicken breasts
- 200-250 ml crème fraîche
- salt & pepper
- Olive oil to fry
- Grated zest of 1 lemon to serve
- Grated parmesan to serve
- Pasta or rice to serve
Instructions
- 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). Salt to taste (I usually add 1 tsp salt because my bone broth is unsalted).
- 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).