If you’re craving a rich and creamy pasta dish, this Garlic Parmesan Chicken Pasta is just what you need. With tender slices of chicken, a creamy garlic Parmesan sauce, and a touch of spinach, this dish is packed with flavor. It’s a perfect weeknight dinner that feels indulgent yet simple to make, all in about 30 minutes.
The combination of garlic, Parmesan, and lemon juice gives the sauce a zesty depth, while the baby spinach adds a nice touch of freshness. Served over penne pasta, it’s the ultimate comfort meal that everyone will love.
What You Need to Make Garlic Parmesan Chicken Pasta:
Ingredients:
- 3 thin-sliced chicken breasts
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter (divided)
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons flour, cornstarch, or arrowroot powder
- 1 can of 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 (optional)
- 1 (16-ounce) package penne pasta
- 1/2 cup finely grated Parmesan cheese
- 5 ounces baby spinach
How to Make Garlic Parmesan Chicken Pasta:
- Cook the Pasta:
Bring a large pot of water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside. - Season the Chicken:
Season the chicken with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Italian seasoning. - Cook the Chicken:
Heat 2 tablespoons of butter in a skillet over medium heat. Cook the chicken for 5-6 minutes per side, until fully cooked and golden brown. Remove the chicken from the pan and set aside to rest for a few minutes before slicing. - Make the Sauce:
If needed, add more butter to the pan. Add the minced garlic and lemon juice, cooking for about 30 seconds until fragrant.
Add in the flour (or cornstarch/arrowroot powder) and cook for another 30 seconds to 1 minute, until it slightly browns.
Gradually whisk in the coconut milk (or heavy cream) and cook, stirring occasionally, until the sauce thickens and becomes creamy. - Add Seasonings and Spinach:
Turn off the heat and stir in the remaining salt and pepper, red pepper flakes (if using), Parmesan cheese, and spinach. Stir until the spinach wilts and the cheese is melted and combined. - Combine with Pasta:
Add the cooked pasta back into the pan and toss to coat with the creamy sauce. - Serve:
Slice the chicken into strips and arrange it on top of the pasta. Serve with extra Parmesan cheese and enjoy!
Common Questions About This Recipe:
Can I use a different type of pasta?
Absolutely! You can swap the penne for any pasta you prefer, such as fettuccine, spaghetti, or even bowtie pasta. The sauce will coat any pasta beautifully.
Can I make this recipe dairy-free?
Yes! You can use coconut milk for the creamy base and swap the Parmesan for a dairy-free alternative to make this dish dairy-free.
Can I use boneless, skinless thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great in this recipe. They have a bit more flavor and remain juicy even with a bit of extra cooking.
Can I freeze the leftovers?
You can freeze the leftovers, but be aware that the cream sauce may separate slightly when reheating. To freeze, store the pasta in an airtight container for up to 3 months. Reheat on low heat to prevent the sauce from separating.
Tips for the Best Garlic Parmesan Chicken Pasta:
- Use thinly sliced chicken to reduce cooking time and ensure the chicken cooks evenly.
- Serve the red pepper flakes on the side for picky eaters or anyone who prefers a mild heat level.
- Cut the chicken into bite-sized pieces to make the dish easier to eat without needing to cut the chicken at the table.
Storage and Reheating:
- Store leftovers in an airtight container for 3-4 days in the fridge.
- To reheat, microwave for 1-2 minutes or heat on the stovetop over low heat until warmed through.
This Garlic Parmesan Chicken Pasta is a creamy, comforting meal that’s perfect for any night of the week. With tender chicken, a flavorful sauce, and fresh spinach, it’s a dish that everyone will love!
Garlic Parmesan Chicken Pasta
Ingredients
- 3 thin-sliced chicken breasts
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter divided
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon red pepper flakes optional
- 1 16-ounce package penne pasta
- 1/2 cup finely grated Parmesan cheese
- 5 ounces baby spinach
Instructions
- Cook pasta according to package directions and set aside.
- Season chicken with salt, pepper, and Italian seasoning.
- Cook chicken in butter until browned on both sides and fully cooked. Slice and set aside.
- Add garlic, lemon juice, and flour to the same pan, then whisk in coconut milk (or cream) and simmer until thickened.
- Stir in salt, pepper, Parmesan, and spinach.
- Toss pasta in the sauce, then top with sliced chicken. Serve hot with extra Parmesan
Notes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
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