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

Tips for success

To achieve the ultimate restaurant-style finish, always reserve a cup of the pasta cooking water before draining. This starchy water is a secret weapon for adjusting sauce consistency.

If your cream sauce thickens too much after adding the pasta, a splash of this hot water will loosen it up while helping to emulsify the sauce, keeping it silky and preventing it from becoming greasy.

Letting the heavy cream come to room temperature for a few minutes before adding it to the hot skillet can help prevent curdling. While heavy cream is highly stable, extreme temperature shocks can occasionally cause minor separation.

Additionally, ensure you sear the chicken over medium-high heat to lock in its juices, then lower the heat before cooking the garlic so the aromatics do not burn.

Variations

• Sun-Dried Tomato Penne: Stir in one-half cup of sliced sun-dried tomatoes along with the garlic to add a sweet, tangy contrast to the rich cream sauce.
• Spicy Garlic Chicken Penne: Add one-half teaspoon of crushed red pepper flakes to the garlic as it sautés to infuse the cream sauce with a warm, fiery kick.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce while stirring constantly.

Allow any leftover pasta to cool to room temperature for no more than two hours before transferring it to an airtight container. Store the container in the refrigerator. Because of the cream base, this dish does not freeze well, as the dairy is highly likely to separate and become grainy upon thawing.

While pasta is always best enjoyed fresh, you can prep the components ahead of time. Slice and season the chicken, mince the garlic, and wash the spinach a day in advance. Store each prepped ingredient in separate airtight containers in the refrigerator. This reduces your active cooking time to under twenty minutes when you are ready to serve.

Serving ideas

Serve this creamy garlic chicken penne steaming hot, straight from the skillet. Divide the pasta into shallow, warmed bowls to help keep the cream sauce at the perfect temperature while dining.

Garnish each portion generously with the finely chopped fresh parsley for a burst of color and a clean, herbaceous finish that cuts through the richness of the cream.

Pair this decadent pasta dish with a crisp green salad tossed in a light vinaigrette to balance the creamy flavors. A side of warm, crusty garlic bread is also excellent for soaking up any extra garlic cream sauce left at the bottom of the bowl.

For beverages, a chilled glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, complements the meal beautifully.

Frequently asked questions

Recipe card

Creamy Garlic Chicken Penne with Spinach in One Pan

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 8 oz penne pasta
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp chicken seasoning
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 2 cups fresh spinach, packed
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

34 g

Carbohydrates

48 g

Fat

38 g

Fiber

3 g

Sugar

4 g

Sodium

720 mg

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