Easy Garlic Parmesan Chicken Pasta (Ready in 30 Minutes)

Overhead view of creamy garlic Parmesan chicken pasta with penne, spinach, sliced chicken, red pepper flakes and grated Parmesan.

5 from 27 votes

Easy Garlic Parmesan Chicken Pasta (Ready in 30 Minutes)

Creamy garlic parmesan chicken pasta made in 30 minutes with juicy pan-seared chicken, penne, and a rich garlic butter sauce. A splash of lemon and a handful of spinach round it out for a cozy, satisfying, and easy meal for any night of the week.

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. Reserve about ½ cup pasta water before draining.
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

Shrimp works well as a sub for chicken. Cook it in the same buttered pan for 2 to 3 minutes per side.
Always use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and can make the sauce grainy.
Cream. Full-fat coconut milk gives you a rich, creamy sauce with no coconut flavor in the finished dish. Heavy cream or whole milk are easy swaps.
Make ahead: Cook the chicken up to a day ahead and refrigerate. Prep ingredients in advance so the sauce comes together fast when you're ready to eat.

Nutrition