Creamy Garlic Chicken Penne with Spinach in One Pan Step-by-step instructions

Before you start

Before turning on the heat, gather and prepare all your ingredients to ensure a smooth cooking process. Slice the chicken into uniform, bite-sized pieces and pat them completely dry with paper towels to facilitate a good sear.

Measure out the chicken seasoning and toss the chicken with it. Mince the garlic cloves, wash and dry the fresh spinach, and chop the fresh parsley so everything is ready to go.

Instructions

Phase 1: Searing the Chicken

1. 1Season and Sear the Chicken
   Pat the chicken pieces dry with paper towels. Season them evenly with the chicken seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer and sear, tossing occasionally, for about 6 to 8 minutes. Ensure the poultry is fully cooked and reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and set aside.
   Look for The chicken should be deeply golden brown on all sides.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet, or the chicken will steam instead of searing to a beautiful golden crust.

At the end of this phase, the chicken pieces should be beautifully browned on the outside with a glistening, golden crust. The kitchen will fill with the rich aroma of seared poultry and garlic powder.

The chicken should be fully cooked to a safe internal temperature before being set aside, leaving behind a layer of savory browned drippings in the bottom of the skillet.

Phase 2: Simmering the Cream Sauce

2. 2Boil the Pasta
   While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until it is al dente, which typically takes about 10 to 11 minutes. Drain the pasta, reserving about one-half cup of the starchy cooking water, and set aside.
   Look for The pasta should be tender but still have a slight bite in the center.
   Tip Salting the pasta water generously ensures the penne is seasoned from the inside out.
3. 3Build the Garlic Cream Sauce
   Reduce the skillet heat to medium. Add the minced garlic to the remaining oil and chicken drippings, stirring constantly for about 1 minute until fragrant. Pour in the heavy cream. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let the sauce bubble and reduce slightly for 3 to 4 minutes.
   Look for The cream should be bubbling gently and starting to thicken slightly.
   Tip Keep the heat at medium to prevent the cream from boiling over or scorching on the bottom.

At this stage, the heavy cream should be bubbling gently, turning a pale golden hue as it incorporates the garlic and the browned bits from the chicken. The sauce will begin to thicken slightly, and the strong scent of sweet, cooked garlic will dominate the air. The pasta should be cooked al dente and drained, ready to be combined.

Phase 3: Combining and Wilting

4. 4Toss and Wilt the Spinach
   Add the fresh spinach to the simmering cream sauce, stirring gently until it begins to wilt, which takes about 1 to 2 minutes. Stir the cooked chicken and drained penne pasta back into the skillet. Toss everything together over medium-low heat until the pasta is coated in the velvety sauce. If the sauce is too thick, stir in a splash of the reserved pasta water. Garnish with chopped fresh parsley and serve immediately.
   Look for The spinach should be fully wilted and the pasta thoroughly coated in the steaming sauce.
   Tip Turn off the heat just as the spinach wilts to keep its bright green color vibrant.

By the end of this final phase, the fresh spinach will be completely wilted, turning a bright, vibrant green and distributing evenly throughout the pasta. The penne and chicken should be thoroughly coated in a glossy, steaming cream sauce. The entire dish should look unified, creamy, and ready to be garnished with fresh parsley.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken. If the pan is too full, the moisture released by the chicken will cause it to steam rather than sear, preventing the formation of that delicious golden-brown crust.

Another error is allowing the garlic to burn; garlic cooks very quickly and becomes bitter if scorched, so keep it moving in the pan and add the cream as soon as it becomes fragrant.

How to tell it’s done

To determine if the dish is cooked to perfection, check both the chicken and the sauce consistency. The chicken must be completely cooked through, showing no pink in the center, and must register an internal temperature of 165°F (74°C) on an instant-read thermometer.

The sauce is perfectly done when it is thick enough to coat the back of a wooden spoon but still flows smoothly around the penne pasta.

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