Description
This Creamy Garlic Parmesan Chicken Pasta is a delicious and comforting 30-minute dinner perfect for busy weeknights. Tender chicken breasts are seasoned and cooked to perfection, then combined with a luscious garlic and Parmesan cream sauce infused with fresh spinach. The dish features penne pasta coated in a creamy, flavorful sauce made with either coconut milk or heavy cream, finished with a touch of heat from red pepper flakes. Simple yet indulgent, this recipe offers a balanced plate of protein, greens, and satisfying carbs.
Ingredients
Units
Scale
Pasta
- 1 (16 ounce) package of penne
Chicken
- 3 thin-sliced chicken breasts
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
Sauce
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon red pepper flakes
- 1/2 cup finely grated Parmesan cheese
- 5 ounces baby spinach
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain and set aside.
- Season chicken: While the pasta cooks, season the chicken breasts with ½ teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of Italian seasoning evenly on both sides.
- Cook chicken: Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the pan and let it rest for a few minutes before slicing.
- Sauté garlic: In the same skillet, add more butter if needed, then add the minced garlic and 1 tablespoon of lemon juice. Cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Create roux: Stir in 2 tablespoons of flour (or alternative thickener) and cook the mixture for 30 seconds to 1 minute until lightly browned, stirring continuously.
- Add cream: Slowly whisk in 1 can of full-fat coconut milk or 1 ½ cups of heavy cream. Continue cooking and stirring occasionally until the sauce thickens to a creamy consistency.
- Season sauce and add cheese: Turn off the heat, then add ½ teaspoon salt, ½ teaspoon black pepper, ¼ to ½ teaspoon red pepper flakes, and ½ cup finely grated Parmesan cheese to the sauce. Stir until the cheese melts and the sauce becomes smooth.
- Add spinach and combine: Add 5 ounces of baby spinach to the sauce and stir until wilted. Then add the drained pasta to the skillet and toss to coat evenly with the sauce.
- Serve: Slice the rested chicken breasts and arrange them on top of the creamy pasta. Optionally, garnish with extra Parmesan cheese. Serve immediately and enjoy your comforting dinner.
Notes
- Use thinly sliced chicken breasts to reduce cooking time and ensure tenderness.
- Omit or reduce red pepper flakes if you prefer a milder dish or are serving picky eaters.
- Cut chicken into bite-sized pieces for easier eating and serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in the microwave for 1-2 minutes or on the stovetop over low heat to maintain sauce creaminess.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
