Description
A fast, comforting chicken pasta with a silky garlic-Parmesan cream sauce. Perfect for busy weeknights and budget-friendly cooking.
Ingredients
12 oz short pasta (penne or fusilli)
1 lb boneless skinless chicken breast, diced
1 tsp kosher salt, divided
1/2 tsp black pepper
1 tsp Italian seasoning
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup low-sodium chicken broth
1 cup heavy cream or half-and-half
3/4 cup grated Parmesan cheese
1 tbsp butter
2 cups baby spinach, optional
1/4 tsp red pepper flakes, optional
1 tbsp chopped parsley
1 tsp lemon juice, optional
Instructions
1. Bring a large pot of salted water to a boil; cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
2. Pat chicken dry. Toss with 1/2 tsp salt, pepper, and Italian seasoning.
3. Heat olive oil in a wide skillet over medium-high. Sear chicken in a single layer until golden and cooked through, 5–7 minutes. Remove to a plate.
4. Lower heat to medium. Add garlic; cook 30–60 seconds until fragrant.
5. Pour in chicken broth to deglaze, scraping up browned bits; simmer 1 minute.
6. Stir in cream; simmer gently 2–3 minutes to thicken.
7. Whisk in Parmesan and butter until smooth. Add a splash of pasta water if too thick.
8. Return chicken to the skillet, then add drained pasta; toss to coat.
9. Stir in spinach to wilt. Add red pepper flakes and lemon juice if using.
10. Season to taste with remaining salt and more pepper. Garnish with parsley and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes