Creamy Chicken Piccata Penne with Spinach Tips, FAQ & printable recipe

Tips for success

To elevate the flavor of the cream sauce, try deglazing the pan with a splash of dry white wine or a squeeze of fresh lemon juice right after searing the chicken and before adding the garlic and cream. This mimics the classic piccata profile even closely, cutting through the richness of the heavy cream with a bright, vibrant acidity.

Let the liquid reduce by half to cook off the alcohol before proceeding with the dairy. This simple addition cuts through the richness and brings a lovely brightness that mimics fine restaurant cooking.

Always reserve about a cup of the starchy pasta cooking water before draining the penne. If the cream sauce becomes too thick after you fold in the pasta and parmesan cheese, a splash of this hot, starchy water will loosen the sauce beautifully while maintaining its silky, emulsified texture.

It is a professional restaurant trick that ensures your pasta never dries out before serving. The starch in the water helps keep the sauce stable, preventing the cream and cheese from separating into an oily mess when thinned out.

Variations

• Lemon Piccata Penne: Stir in two tablespoons of fresh lemon juice and a teaspoon of lemon zest along with the heavy cream for a brighter, tangier citrus flavor profile.
• Spicy Piccata Penne: Add a half teaspoon of crushed red pepper flakes when sautéing the minced garlic to infuse the cream sauce with a subtle, warming heat.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 to 4 days. Cool completely within 2 hours of cooking.

Freezer

Freezing is not recommended as the heavy cream and parmesan sauce will separate and become grainy when thawed.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of milk or water to restore the creamy sauce consistency.

Store any leftover creamy chicken penne in an airtight container in the refrigerator within two hours of cooking to ensure food safety. The cream sauce will continue to thicken as it cools, and the pasta will absorb more moisture. Leftovers can be safely refrigerated for up to three to four days. Because of the dairy-based cream sauce, freezing this dish is not recommended, as the sauce is highly likely to separate and turn grainy upon thawing and reheating.

While this dish is best enjoyed fresh from the skillet, you can prep several components ahead of time to save minutes on busy nights. Cook the penne pasta a day in advance, toss it with a tiny drizzle of olive oil to prevent sticking, and store it in a sealed container in the fridge. You can also cube the chicken, mince the garlic, and grate the parmesan cheese ahead of time, storing them separately so you can assemble and cook the meal in under fifteen minutes.

Serving ideas

Serve this creamy chicken piccata penne piping hot, straight from the skillet. Divide the saucy pasta among warm shallow bowls to keep the cream sauce at its optimal velvety consistency.

Top each portion with a generous handful of the browned chicken pieces, a few extra capers for a burst of briny flavor, and a sprinkle of freshly chopped parsley for color and freshness. A final light dusting of freshly grated parmesan cheese over the top of each bowl adds an extra layer of savory flavor and makes for a beautiful presentation.

Pair this rich pasta dish with a simple, crisp green salad tossed in a light vinaigrette to balance the creamy, savory flavors of the main course. A side of warm, crusty garlic bread is also excellent for soaking up any leftover garlic cream sauce from the bottom of the bowl.

Pair it with a chilled glass of pinot grigio or sauvignon blanc to complete the restaurant-quality experience. The high acidity of these white wines cuts through the buttery cream sauce beautifully, refreshing your palate between every bite.

Frequently asked questions

Recipe card

Creamy Chicken Piccata Penne with Spinach

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tbsp capers, drained
• 2 cups fresh baby spinach
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta, reserving one cup of the starchy pasta water, and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken breast in a single layer. Sear the chicken without moving it for 3 minutes to develop a golden crust, then flip and cook for another 3 to 4 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
3. Reduce the skillet heat to medium. Add the minced garlic to the remaining oil and chicken drippings in the pan. Sauté for about 1 minute, stirring constantly to prevent the garlic from burning, until it is highly fragrant and lightly golden.
4. Pour the heavy cream into the skillet, stirring constantly to scrape up the delicious browned bits stuck to the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes until the cream has thickened slightly.
5. Add the cooked penne, grated parmesan cheese, drained capers, and fresh baby spinach to the skillet. Gently fold the ingredients together over low heat until the spinach wilts and the cheese melts completely into a glossy, cohesive sauce. If the sauce is too thick, stir in a splash of the reserved pasta water.
6. Top the creamy penne pasta with the reserved golden-browned chicken pieces. Sprinkle the chopped fresh parsley over the dish for a final touch of color and freshness, then serve immediately while hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

44 g

Fat

32.5 g

Fiber

2 g

Sugar

3 g

Sodium

580 mg

Automatic estimate from the ingredient list, not laboratory-verified.