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Creamy Garlic Chicken Pasta

One-Pan Creamy Garlic Chicken Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 lb short pasta (penne, rigatoni, or fusilli), cooked to al dente
  • 1/2 cup freshly grated parmesan cheese, plus more for serving
  • 3 cups baby spinach
  • Reserved pasta water, about 1/2 cup

Method
 

  1. Season chicken with 1/2 tsp salt and black pepper. Sear in olive oil over medium-high heat until golden, 4 to 5 minutes per side, then remove to a plate.
  2. Lower heat to medium, melt butter, and sauté garlic and Italian seasoning for 30 seconds until fragrant.
  3. Deglaze the pan with chicken broth, scraping up browned bits, then stir in heavy cream and remaining 1/2 tsp salt. Simmer 2 to 3 minutes until slightly thickened.
  4. Add cooked pasta, chicken, and any juices to the skillet. Toss for 1 minute, add spinach and parmesan, and stir until spinach wilts. Add pasta water as needed to loosen the sauce.
  5. Spoon into bowls and top with extra parmesan and black pepper. Serve immediately.

Notes

Reserve some pasta water before draining—the starch helps the sauce cling and you can use it to adjust thickness right before serving. Cook the chicken just shy of done in step 1; it finishes gently in the sauce and stays juicy. Freshly grated parmesan melts into a much smoother sauce than pre-shredded.