One-Pot Garlic Parmesan Chicken Pasta
This One-Pot Garlic Parmesan Chicken Pasta is creamy, comforting, and perfect for busy weeknights with tender chicken and fresh spinach in a rich garlic Parmesan sauce.
Equipment
- Large deep skillet or sauté pan with lid
- Wooden Spoon or Silicone Spatula
- Chef’s knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 8 oz penne pasta
- 2 tbsp olive oil for sautéing chicken and garlic
- 1 lb chicken breast diced
- 4 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- salt and pepper to taste
- 2 cups spinach chopped
- 1 tsp Italian seasoning
Instructions
- Heat the olive oil in your large deep skillet over medium-high heat. Add the diced chicken breast and cook for about 5-6 minutes until golden and cooked through, stirring occasionally. Season with salt and pepper. Transfer chicken to a plate and set aside.
- Reduce heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring mixture to a gentle simmer. Add penne pasta and Italian seasoning. Stir well to ensure pasta is submerged in liquid.
- Cover skillet with lid and cook pasta for about 12-15 minutes, stirring occasionally to prevent sticking, until pasta is tender and liquids mostly absorbed.
- Stir in grated Parmesan cheese until melted and smooth. Return cooked chicken to the pot and mix in chopped spinach to wilt.
- Taste and adjust salt and pepper as needed. Give everything a final stir and serve hot.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or full-fat coconut milk.
- Use other pasta shapes like fusilli, rotini, or shells if preferred, adjusting cooking times accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added milk or broth to loosen sauce.