Description
This creamy garlic chicken penne is a restaurant-quality pasta dish you can make at home in just 30 minutes. Tender chicken pieces and perfectly cooked penne are tossed in a rich, garlicky cream sauce with Parmesan cheese and fresh spinach. It’s comfort food at its finest – easy, impressive, and absolutely delicious!
Ingredients
Scale
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Pasta:
- 12 ounces penne pasta
- Water for boiling
- 1 tablespoon salt (for pasta water)
For the Creamy Garlic Sauce:
- 2 tablespoons butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 cups fresh baby spinach
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente (usually 10-12 minutes). Reserve ½ cup of pasta water before draining. Set pasta aside.
- Season and prep the chicken: While the pasta cooks, cut chicken breasts into 1-inch cubes. Season with Italian seasoning, salt, and pepper. Toss to coat evenly.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Transfer chicken to a plate and set aside.
- Make the garlic base: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant (be careful not to burn it!).
- Build the sauce: Pour in chicken broth and scrape up any browned bits from the bottom of the pan – that’s pure flavor! Let it simmer for 2 minutes to reduce slightly.
- Add the cream: Stir in heavy cream and Italian seasoning. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken.
- Incorporate the cheese: Reduce heat to low and gradually add the Parmesan cheese, stirring constantly until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Combine everything: Add the cooked chicken back to the skillet. Stir in the fresh spinach and let it wilt for 1-2 minutes. Add the drained penne pasta and toss everything together until well coated with the creamy sauce.
- Final seasoning: Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Serve immediately: Garnish with fresh parsley and extra Parmesan cheese if desired. Serve hot and enjoy!
Notes
- Pasta water is your friend: Don’t forget to reserve some pasta water before draining! The starchy water helps thin the sauce while keeping it silky and helps it cling to the pasta better.
- Don’t overcook the chicken: Overcooked chicken becomes dry and rubbery. Cut pieces evenly and watch them carefully – they cook quickly!
- Fresh garlic matters: Pre-minced garlic from a jar won’t give you the same bright, aromatic flavor as fresh cloves.
- Freshly grated Parmesan is essential: Pre-grated cheese contains anti-caking agents that prevent smooth melting. Buy a block and grate it yourself for the creamiest sauce.
- Sauce too thick? Add reserved pasta water, a tablespoon at a time, until you reach the perfect consistency. Too thin? Let it simmer a bit longer or add more Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 642
- Sugar: 3g
- Sodium: 756mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 158mg