Creamy Garlic Parmesan Chicken Pasta (30 Minute Dinner)

A bowl of pasta topped with sliced chicken.

5 from 25 votes

Creamy Garlic Parmesan Chicken Pasta (30 Minute Dinner)

Creamy Garlic Parmesan Chicken Pasta is cozy comfort food made simple. This easy one-pot recipe comes together in 30 minutes with pantry staples and juicy chicken for a rich, flavorful dinner your whole family will love.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Italian

Servings: Servings

Calories: 80.22kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Saucepan
Large Skillet

Ingredients

1 (16 ounce) package of penne
3 thin-sliced chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons unsalted butter
4 garlic cloves minced
1 tablespoon lemon juice
2 tablespoons flour cornstarch or arrowroot powder
1 can of full-fat coconut milk or 1 ½ cups heavy cream
½ teaspoon salt
½ teaspoon black pepper
¼-1/2 teaspoon red pepper flakes
½ cup finely grated Parmesan cheese
5 ounces baby spinach

Instructions

Bring water to a boil in a large pot and cook the pasta according to package directions until al dente.
1 (16 ounce) package of penne
Season chicken with ½ teaspoon each of salt and black pepper and 1 teaspoon of Italian seasoning.
3 thin-sliced chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning
Melt butter in the skillet over medium heat and cook the chicken for 5-6 minutes per side until it is cooked through.
2 tablespoons unsalted butter
Remove the chicken from the pan and set aside to rest for a few minutes before slicing.
Add more butter to the pan, if necessary. Then add in the garlic and lemon juice and cook for 30 seconds until fragrant.
4 garlic cloves, 1 tablespoon lemon juice
Add in the flour and mix until slightly browned, about 30 seconds-1 minute.
2 tablespoons flour
Whisk in the coconut milk or heavy cream. Cook, stirring occasionally until slightly thickened and creamy.
1 can of full-fat coconut milk or 1 ½ cups heavy cream
Turn off the heat, add in the spices, parmesan and spinach.
½ teaspoon salt, ½ teaspoon black pepper, ¼-1/2 teaspoon red pepper flakes, ½ cup finely grated Parmesan cheese, 5 ounces baby spinach
Stir until the spinach is wilted. Add the pasta back to the pan to coat with the sauce.
Top with the sliced chicken, more parmesan, serve and enjoy.

Video

Notes

Use thinly sliced chicken. Using a thinner cut of chicken will reduce your cooking time.
Cut out the red pepper flakes. For those picky eaters or for those with a mild heat preference serve the red pepper flakes on the side.
Cut chicken into small pieces. It's best to serve bite-size pieces of chicken so you don't have to cut while eating.
Store your leftovers in an airtight container for 3-4 days in the refrigerator. Reheat in the microwave for 1-2 minutes or on the stovetop over low heat.

Nutrition