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Creamy Garlic Chicken Pasta

A rich and creamy one-pan pasta with tender chicken, garlic, and parmesan. Ready in 30 minutes with minimal cleanup, it's the perfect solution for a delicious, satisfying weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tsp kosher salt divided, plus more for pasta water
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp olive oil divided
  • 8 oz penne pasta or fettuccine, rigatoni
  • 4 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1 cup freshly grated parmesan cheese plus more for serving
  • 2 cups fresh baby spinach packed
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large deep skillet or Dutch oven (at least 12-inch)
  • Wooden spoon or spatula
  • Chef's knife and cutting board
  • Measuring cups and spoons
  • Box grater (for fresh parmesan)

Method
 

  1. Season the chicken pieces evenly with 1/2 teaspoon of salt and all the black pepper. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side. Flip and cook for another 3-4 minutes until cooked through. Remove the chicken to a plate and set aside.
  2. To the same skillet, add the remaining tablespoon of oil. Add the minced garlic and cook for just 30-60 seconds until fragrant—be careful not to let it burn, as burnt garlic turns bitter. Immediately pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. This is called deglazing and is key for building flavor.
  3. Add the uncooked pasta and the remaining 1/2 teaspoon of salt to the skillet. Pour in the heavy cream and stir to combine. Bring the liquid to a simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 12-14 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
  4. Remove the skillet from the heat. Stir in the grated parmesan cheese until it melts completely into a smooth, creamy sauce. Trust me, taking the pan off the heat before adding the cheese prevents it from clumping or becoming grainy. Fold in the cooked chicken and the fresh spinach. The residual heat will wilt the spinach perfectly.
  5. Taste and adjust seasoning with more salt or pepper if needed. Divide the pasta among bowls, garnish generously with chopped fresh parsley and extra parmesan cheese. Serve immediately and enjoy the creamy, garlicky perfection!

Notes

Chef's Tips:
• For the best flavor, grate your own parmesan from a block. Pre-grated cheese contains anti-caking agents that can make sauces grainy.
• Don't rush the chicken browning step. A good sear equals big flavor.
• Serve with a simple green salad and crusty bread to soak up the sauce.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Refrigerate leftovers within 2 hours of cooking