Garlic Parmesan Chicken Pasta

Name: Garlic Parmesan Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2½ tsp Salt; 11½ oz Penne; 1 tbsp Olive Oil; 1¼ lb Chicken Breast; ½ tsp Black Pepper; 4 cloves Garlic; ¾ cup Heavy Cream; ½ cup Milk; 4 oz Baby Spinach; 3½ oz Parmesan

By Eatpace

Penne and chicken are tossed with spinach in a creamy garlic Parmesan sauce. The sauce cooks in a skillet while the pasta boils, making this a practical weeknight dinner.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 786; kcal per serving
Protein: 57g; per serving

Plan this dinner Jump to recipe

Penne and chicken pieces coated in creamy Parmesan sauce with wilted spinach.

30 min

Method

6 steps 10 min prep · 20 min cook

Cook

Step 1. Bring a large pot of water to a boil. Add most of the Salt and the Penne; boil until just tender, about 10 minutes. Reserve some cooking water, then drain.
Step 2. Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Add Chicken Breast, the rest of the Salt, and Black Pepper; cook, stirring occasionally, until browned and no longer pink inside, about 7 minutes. Transfer to a plate.
Step 3. Reduce the skillet heat to medium-low. Add Garlic and stir until fragrant, about 30 seconds.
Step 4. Stir in Heavy Cream and Milk, scraping up the browned bits. Simmer gently until slightly thickened, about 3 minutes.
Step 5. Add Baby Spinach and stir until wilted, about 2 minutes. Turn off the heat and stir in Parmesan until melted.

Finish & serve

Step 6. Return the chicken and any juices to the skillet. Toss with the drained penne, adding Water as needed until the sauce coats the pasta. Divide among bowls.

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Tips

Good to know

Check the largest chicken pieces with an instant-read thermometer; they should reach 165°F.

Swap it

Use grated vegetarian Parmesan-style cheese if you prefer cheese made without animal rennet.

Leftovers

Refrigerate leftovers for up to 3 days and reheat gently with a splash of milk to loosen the sauce.

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