This creamy chicken and spinach pasta is comfort food done the Mediterranean way. Simple ingredients, balanced flavors, and a sauce that feels indulgent without being heavy.

It is the kind of dish you make on a busy weekday but still proudly place in the middle of the table.

The creaminess comes from a gentle combination of cream and Parmesan, while fresh spinach adds freshness and color.

Served family style, straight from the pan, this is real food meant to be shared

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

400 g pasta, spaghetti or linguine

2 chicken breasts, sliced lengthwise

3 tablespoons extra virgin olive oil

3 cloves garlic, finely chopped

1 cup cooking cream or light cream

½ cup grated Parmesan cheese

3 to 4 cups fresh spinach

Salt to taste

Freshly ground black pepper

A pinch of nutmeg, optional

A squeeze of lemon juice, optional

Directions

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about ½ cup of the pasta water, then drain.Season the chicken with salt and pepper.

Heat the olive oil in a wide pan over medium heat and cook the chicken until golden and cooked through. Remove from the pan and slice.In the same pan, add the garlic and cook gently for a few seconds until fragrant. Pour in the cream and let it warm slowly. Add the Parmesan, a pinch of nutmeg if using, and stir until the sauce becomes smooth.

Add the spinach and let it wilt gently into the sauce. Return the pasta to the pan, tossing well to coat.

Add a little reserved pasta water if needed to loosen the sauce.Top with the sliced chicken, a touch of black pepper, and a small squeeze of lemon if you like a fresh finish.

Serve immediately

Tip: f you want it lighter, use half cream and half milk. If you want it richer, add an extra spoon of Parmesan. Simple food, flexible rules.Perfect with a glass of white wine and good company.

Boneless Chicken Breast Fillets