Creamy Garlic Chicken Penne with Spinach Step-by-step instructions

Before you start

Before starting, gather all the ingredients and measure them out to ensure a smooth cooking process. Pat the chicken breasts dry with paper towels so the seasonings adhere properly and the meat sears beautifully.

Finely mince the garlic cloves and grate the parmesan cheese from a fresh block. Fill a large pot with water for the pasta and set it on the stove. Having everything prepped and ready to go prevents the garlic from burning and ensures the sauce comes together seamlessly.

Instructions

Searing the Chicken

1. 1Season the Chicken
   Pat the chicken breasts dry with paper towels. Rub both sides of the chicken breasts evenly with the seasoning, pressing it gently so it adheres well to the meat.
   Look for The chicken breasts should be fully and evenly coated in the seasoning.
   Tip Pound the chicken breasts to an even thickness before seasoning to ensure uniform cooking.
2. 2Sear and Rest the Chicken
   Heat a large non-stick skillet over medium-high heat. Add the seasoned chicken breasts and sear for 6 to 8 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
   Look for The chicken should be deeply golden-brown and firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not move the chicken around in the skillet while searing to achieve a beautiful crust.

At the end of this phase, the chicken breasts should have a beautiful, deep golden-brown crust on both sides, smelling highly aromatic of garlic and Italian herbs.

When pierced with a meat thermometer, the internal temperature must register exactly 165 degrees Fahrenheit (74 degrees Celsius). The skillet will have savory browned bits stuck to the bottom, which are essential for flavoring the upcoming cream sauce.

Boiling Pasta and Building Sauce

3. 3Boil the Penne Pasta
   Bring a large pot of water to a rolling boil. Add the penne pasta and cook according to the package instructions until it is just al dente, about 9 to 11 minutes. Drain the pasta thoroughly, reserving half a cup of pasta water, and set aside.
   Look for The pasta should be cooked through but still have a slight bite in the center.
   Tip Salt the pasta water generously to flavor the pasta from within.
4. 4Sauté the Garlic
   Reduce the skillet heat to medium. Add the minced garlic directly to the skillet, using the residual juices left from cooking the chicken, and cook for about 1 minute, stirring constantly to prevent it from burning, until it is highly fragrant.
   Look for The garlic should be soft and fragrant without turning brown or bitter.
   Tip Scraping the browned bits from the chicken adds incredible savory depth to the sauce.
5. 5Simmer the Cream Sauce
   Pour the heavy cream into the skillet with the garlic and bring it to a gentle simmer over medium-low heat. Whisk in the grated parmesan cheese gradually, stirring constantly until the cheese is completely melted and the sauce has thickened slightly, about 3 to 4 minutes.
   Look for The sauce should be smooth, velvety, and gently bubbling.
   Tip Keep the heat low when adding the cheese to prevent the sauce from separating.

The penne pasta should be cooked until it is just al dente, meaning it still has a slight bite to it. In the skillet, the minced garlic will smell incredibly fragrant without turning brown. Once the heavy cream and grated parmesan are whisked in, the sauce will bubble gently and thicken to a velvety consistency that easily coats the back of a spoon.

Combining and Serving

6. 6Wilt the Spinach
   Add the fresh baby spinach to the bubbling cream sauce. Stir gently for 1 to 2 minutes until the spinach is fully wilted and evenly distributed throughout the garlic parmesan sauce.
   Look for The spinach should be bright green and soft but not mushy.
   Tip The spinach will shrink significantly as it wilts, so do not worry if it looks like too much at first.
7. 7Toss the Pasta
   Add the drained penne pasta to the skillet with the cream sauce and spinach. Toss everything together until the pasta is completely coated and glistening. If the sauce is too thick, stir in a splash of the reserved pasta water to loosen it.
   Look for The pasta should be thoroughly coated in a glossy, creamy sauce.
   Tip Tossing the pasta for a minute in the warm sauce helps it absorb the flavors beautifully.
8. 8Slice and Serve
   Slice the rested chicken breast into thick, even strips. Divide the creamy penne pasta with spinach among serving bowls, and top each portion with the sliced golden chicken breast. Serve immediately while hot.
   Look for The chicken slices should look moist and sit beautifully atop the glistening pasta.
   Tip Slice the chicken at a slight angle for a beautiful restaurant-style presentation.

The fresh baby spinach will be completely wilted and evenly distributed throughout the rich, bubbling cream sauce. The drained penne pasta will be thoroughly tossed and glistening, having absorbed some of the flavorful garlic cream. The sliced, rested chicken breast will look incredibly juicy and tender as it is arranged over the warm, creamy pasta bowls, ready to be enjoyed immediately.

Common mistakes

One common mistake is using high heat when simmering the cream and parmesan cheese, which can cause the dairy to curdle or the cheese to separate into a greasy mess. Always keep the heat on medium-low once the cream is added.

Another error is overcooking the pasta in the boiling water. Since the penne will continue to cook slightly when tossed in the hot sauce, it is crucial to drain it when it is still al dente to prevent it from becoming mushy.

How to tell it’s done

The chicken is perfectly cooked and safe to eat when its internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) on an instant-read thermometer inserted into the thickest part of the breast.

Let the chicken rest on a cutting board for at least five minutes before slicing; this allows the juices to redistribute throughout the meat, ensuring every slice remains tender, moist, and delicious rather than drying out on the plate.

• Poultry: 165°F (74°C) in the thickest part