Creamy Garlic Parmesan Chicken Pasta
This easy and comforting Creamy Garlic Parmesan Chicken Pasta is perfect for weeknights and special occasions, enveloping pasta and chicken in a rich and flavorful sauce.
Ingredients
Main Ingredients
- 2 large Chicken Breasts, boneless and skinless Diced turkey or plant-based options can be used.
- 8 ounces Pasta Penne or fettuccine works best.
- 4 cloves Garlic, freshly minced Jarred garlic can be used in a pinch.
- 1 cup Heavy Cream Use half-and-half for a lighter version.
- 1 cup Parmesan Cheese, freshly grated Use nutritional yeast for a dairy-free option.
- 2 tablespoons Olive Oil Helps cook the chicken.
- 1 cup Chicken Broth, low-sodium Vegetable broth works for vegetarian versions.
- 2 cups Spinach, optional Kale or broccoli could be great replacements.
- Salt and Pepper, to taste Essential for enhancing all flavors.
Instructions
Preparation
- In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add diced chicken breasts, seasoning with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute or until fragrant; be careful not to burn it.
- Pour in chicken broth and heavy cream, stirring to combine. Allow the sauce to simmer for about 2-3 minutes until thickened slightly.
- Stir in grated parmesan cheese until melted and creamy. Return the chicken to the skillet, and add cooked pasta and spinach, tossing everything together. Let the spinach wilt slightly.
- Adjust seasoning with additional salt, pepper, or parmesan if desired.
- Serve hot, garnished with extra parmesan and a sprinkle of black pepper.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. For freezing, portion out and place in freezer-safe containers.