Low Sodium Creamy Chicken and Spinach Pasta

Indulge in the comforting flavors of Low Sodium Creamy Chicken and Spinach Pasta, a heart-smart take on a classic favorite! This recipe combines tender strips of golden-browned chicken with al dente pasta, all tossed in a luscious, creamy sauce infused with garlic, onions, and Italian herbs. Fresh baby spinach adds a vibrant, nutritious touch, while low sodium Parmesan cheese and a hint of nutmeg create a velvety finish that's big on taste yet easy on sodium. Perfect for a family dinner or a quick weeknight meal, this 40-minute recipe is a wholesome, satisfying dish that doesn't compromise on flavor. Serve it up with a crisp side salad or steamed vegetables for the ultimate guilt-free pasta night!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, finely chopped
• 1 cup unsalted chicken broth
• 1 cup heavy cream
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon dried Italian herbs
• 5 cups baby spinach leaves
• 0.5 cup low sodium Parmesan cheese, grated
• 12 ounces pasta of choice (penne or fettuccine)
• 0.25 teaspoon ground nutmeg

Directions

Step 1

Begin by cooking the pasta according to package instructions in a large pot of boiling water, omitting any salt. Once cooked to al dente, reserve 1/2 cup of pasta water and drain the rest. Set the cooked pasta aside.

Step 2

While the pasta is cooking, slice the chicken breasts into thin strips.

Step 3

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once heated, add the chicken strips and cook until golden brown on both sides and cooked through, about 7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil, followed by the minced garlic and chopped onion. Sauté until the onions become translucent, about 5 minutes.

Step 5

Pour in the unsalted chicken broth and scrape up any bits from the bottom of the skillet. Let it simmer for 2 minutes.

Step 6

Reduce heat to low and stir in the heavy cream, black pepper, and Italian herbs. Allow the mixture to simmer gently, stirring occasionally, until it starts to thicken, about 3-5 minutes.

Step 7

Add the baby spinach, stirring until the leaves wilt.

Step 8

Return the cooked chicken to the skillet and combine with the sauce. Mix in the low sodium Parmesan cheese and ground nutmeg, stirring until melted and incorporated into the sauce.

Step 9

Add the cooked pasta to the skillet, tossing everything together to coat the pasta evenly with the creamy sauce. If the sauce is too thick, gradually add some reserved pasta water until desired consistency is reached.

Step 10

Taste and adjust seasoning if necessary. Serve immediately, optionally garnished with additional low sodium Parmesan cheese and fresh basil.

Nutrition Facts

Serving size	(1682.1g)

Amount per serving	% Daily Value*
Calories	2954.0

Total Fat 162.7g	0%
Saturated Fat 79.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 720.8mg	0%
Sodium 903.5mg	0%
Total Carbohydrate 133.3g	0%
Dietary Fiber 11.9g	0%
Total Sugars 10.6g
Protein 209.6g	0%

Vitamin D 52.2IU	0%
Calcium 1555.8mg	0%
Iron 10.6mg	0%
Potassium 2312.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 29.6%

Carbs: 18.8%