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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 Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 80.22kcal

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
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4-1/2 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.
  • Season chicken with 1/2 teaspoon each of salt and black pepper and 1 teaspoon of 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.
  • 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.
  • Add in the flour and mix until slightly browned, about 30 seconds-1 minute.
  • Whisk in the coconut milk or heavy cream. Cook, stirring occasionally until slightly thickened and creamy.
  • Turn off the heat, add in the spices, parmesan and 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.

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F and let it rest for a few minutes before slicing to keep it juicy.
  • If you're worried about your sauce breaking, make sure to whisk the cream or coconut milk in gradually over low heat to maintain a smooth consistency.
  • Swap the coconut milk for heavy cream for a richer flavor, or use whole milk for a lighter option without sacrificing creaminess.
  • Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop over low heat to prevent the sauce from separating.
  • To save time, cook the pasta while the chicken is cooking; this way, everything is ready to combine as soon as the sauce is finished.