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

Tips for success

To elevate the flavor profile of this dish even further, save a cup of the starchy pasta cooking water before draining the penne. If the cream sauce becomes too thick after adding the pasta, a splash of this reserved water will help loosen the sauce while maintaining its silky, emulsified texture.

Additionally, ensure the skillet is fully heated before adding the seasoned chicken breasts to achieve that perfect golden-brown sear.

Always grate the parmesan cheese using a fine microplane or grater. Finely grated cheese melts almost instantly into the warm heavy cream, resulting in an exceptionally smooth and luxurious sauce.

If the cheese is cut too coarsely, it will take longer to melt and may clump together, disrupting the velvety consistency of the garlic cream sauce.

Variations

• Spicy Garlic Penne: Add a teaspoon of crushed red pepper flakes along with the minced garlic to give the cream sauce a subtle, warming kick.
• Mushroom and Chicken Penne: Sauté sliced cremini or button mushrooms in the skillet before adding the garlic to add a deep, earthy flavor to the dish.
• Sun-Dried Tomato Penne: Stir in half a cup of chopped sun-dried tomatoes along with the spinach for a sweet, tangy contrast to the rich cream sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cream-based sauce will separate and lose its smooth texture upon thawing.

Reheat

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

Store any leftover chicken and creamy pasta in an airtight container in the refrigerator within two hours of cooking.

Cream-based sauces can dry out and separate when chilled, so it is best to consume the leftovers within three days for the best quality and flavor. Avoid freezing this dish, as the cream sauce will separate and become grainy upon thawing.

While this pasta dish is best enjoyed fresh, you can prep several components ahead of time to save minutes on busy weeknights.

Season and sear the chicken breasts a day in advance, storing them in the refrigerator until ready to slice and reheat. You can also mince the garlic and grate the parmesan cheese ahead of time, keeping them in separate small containers.

Serving ideas

Serve this creamy garlic chicken penne warm in shallow bowls, ensuring each portion gets a generous heap of the glistening pasta, wilted spinach, and a beautiful fan of the sliced golden chicken breast. Garnish the top with an extra sprinkle of freshly grated parmesan cheese and a crack of black pepper to enhance the savory notes of the dish.

To complete the meal, pair this rich pasta with a crisp, refreshing side salad dressed in a light vinaigrette to balance the creaminess of the sauce. Warm garlic bread or a crusty Italian baguette is also a fantastic accompaniment, perfect for scooping up any of the delicious garlic parmesan cream left at the bottom of the bowl.

Frequently asked questions

Recipe card

Creamy Garlic Chicken Penne with Spinach

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 1 tbsp Italian seasoning
• 12 oz penne pasta
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 3 cups fresh baby spinach

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

780

Protein

48 g

Carbohydrates

68 g

Fat

34 g

Fiber

3.5 g

Sugar

4 g

Sodium

950 mg

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