Description
Creamy Garlic Parmesan Chicken Pasta is a quick and delicious 30-minute dinner featuring tender thinly sliced chicken breasts cooked in a rich garlic and Parmesan cream sauce, tossed with penne pasta and fresh baby spinach. This comforting dish balances bold flavors with a creamy texture, perfect for a satisfying weeknight meal.
Ingredients
Units
Scale
Pasta
- 1 (16 ounce) package penne
Chicken
- 3 thin-sliced chicken breasts
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 teaspoon Italian seasoning
Sauce
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons flour (or 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
- Cook the Pasta: Bring water to a boil in a large pot and cook the penne according to package directions until al dente. Drain and set aside.
- Season the Chicken: Season the thin-sliced chicken breasts evenly with ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning.
- Cook the Chicken: Melt 2 tablespoons unsalted butter in a skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until fully cooked through and golden brown. Remove from pan and let rest before slicing.
- Prepare the Sauce Base: In the same skillet, add more butter if needed. Add minced garlic and lemon juice, cooking for about 30 seconds until fragrant.
- Make the Roux: Sprinkle in the flour (or cornstarch/arrowroot powder) and stir continuously until it is lightly browned, about 30 seconds to 1 minute.
- Add Cream: Whisk in the coconut milk or heavy cream, cooking and stirring occasionally until the sauce thickens and becomes creamy.
- Finish the Sauce: Turn off the heat and stir in the remaining ½ teaspoon salt, ½ teaspoon black pepper, red pepper flakes to taste, Parmesan cheese, and baby spinach. Stir until the spinach wilts.
- Combine and Serve: Add the cooked pasta back into the pan with the sauce, coating it evenly. Top with sliced chicken, additional Parmesan if desired, and serve immediately. Enjoy!
Notes
- Use thinly sliced chicken breasts to reduce cooking time significantly.
- Adjust or omit red pepper flakes to suit heat preference or for picky eaters.
- Cut chicken into bite-sized pieces for easier eating.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in the microwave for 1-2 minutes or on stovetop over low heat.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620
- Sugar: 3g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
