Creamy Spinach Chicken Pasta | DonalSkehan.com
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Creamy Spinach Chicken Pasta

November 02

One of the easiest and quickest dishes from my latest TV show, Donal’s Family Food in Minutes. The minimal ingredients here will allow you to prepare a decent dinner or on even the shortest of notice.

  • serves Serves 4
  • time 15 mins


  1. 1. Bring a large pot of well salted water to the boil.
  2. 2. Heat the oil and butter in a large frying pan over a medium heat and, when foaming, fry the chicken for about 4–6 minutes or until cooked through.
  3. 3. Cook the pasta according to the instructions on the packet. Drain and return to the saucepan to keep warm.
  4. 4. Add the garlic to the pan and sauté for a minute. Reduce the heat a little and stir through the cream. Bring to a gentle simmer and allow to reduce a little.
  5. 5. Get the peas and lemon zest in and stir though followed by the sun-dried tomatoes, and spinach. Gently ease into the sauce, until the spinach has wilted.
  6. 6. Season well and add the contents of the pan to the drained pasta. Toss well and serve straightaway.

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300g tagliatelle

1tbsp olive oil

Knob of unsalted butter

2 large skinless chicken breasts, sliced into thick strips

3 garlic cloves, peeled and sliced

250ml double cream

100g frozen peas

Zest 1 lemon 

50g semi-dried cherry tomatoes

150g baby spinach leaves

A generous pinch of sea salt and freshly ground black pepper