Creamy Garlic Parmesan Chicken Pasta: Amazing 30-Minute Dinner
Creamy Garlic Parmesan Chicken Pasta is cozy comfort food made simple. This easy one-pot 30-minute dinner combines tender chicken, penne pasta, fresh spinach, and a rich garlic Parmesan cream sauce for a meal the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
Ingredients
- 1 (16 ounce) package penne pasta
- 3 thin-sliced chicken breasts
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons flour, cornstarch, or arrowroot powder
- 1 can full-fat coconut milk or 1 1/2 cups heavy cream
- 1/4-1/2 teaspoon red pepper flakes
- 1/2 cup finely grated Parmesan cheese
- 5 ounces baby spinach
Instructions
1. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
2. Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and Italian seasoning.
3. Melt butter in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side until fully cooked. Remove from the pan and let rest before slicing.
4. Add more butter to the pan if needed. Stir in the minced garlic and lemon juice and cook for about 30 seconds until fragrant.
5. Sprinkle in the flour and cook, stirring constantly, for 30 seconds to 1 minute until lightly browned.
6. Whisk in the coconut milk or heavy cream and cook, stirring occasionally, until the sauce thickens and becomes creamy.
7. Turn off the heat and stir in the remaining salt and pepper, red pepper flakes, Parmesan cheese, and baby spinach. Mix until the spinach wilts.
8. Add the cooked pasta back to the skillet and toss to coat evenly in the sauce.
9. Top with sliced chicken and extra Parmesan if desired. Serve warm.
Notes
Use thinly sliced chicken to reduce cooking time and ensure even cooking.
Serve red pepper flakes on the side for those who prefer less heat.
Slice chicken into bite-size pieces for easier serving.
Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat gently on the stovetop or in the microwave.