Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more (cracked) to finish
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 3 cups (720 ml) low-sodium chicken broth
- 1 cup (240 ml) water
- 12 oz (340 g) penne (or other short pasta)
- 3/4 cup (180 ml) heavy cream
- 1 tsp Dijon mustard (optional, helps emulsify)
- 5 oz (142 g) baby spinach
- 3/4 cup (75 g) finely grated Parmesan, plus more to serve
Do This
- 1. Season chicken with salt, pepper, and Italian seasoning; brown in oil in a large skillet.
- 2. Add butter and garlic; cook briefly until fragrant.
- 3. Pour in broth and water; scrape up browned bits.
- 4. Stir in pasta; simmer (partly covered) until al dente and liquid is mostly reduced.
- 5. Lower heat; stir in cream (and Dijon, if using) until glossy.
- 6. Add spinach; toss until wilted, then melt in Parmesan.
- 7. Finish with extra Parmesan and plenty of cracked black pepper; serve hot.
Why You’ll Love This Recipe
- One-pan comfort: Pasta cooks right in the skillet, soaking up garlicky, chicken-y flavor.
- Creamy without fuss: A simple cream-and-Parmesan finish makes a sauce that clings to every bite.
- Weeknight friendly: About 40 minutes start-to-finish, with minimal cleanup.
- Balanced and satisfying: Tender chicken, silky sauce, and fresh spinach in every forkful.
Grocery List
- Produce: garlic (4 cloves), baby spinach (5 oz / 142 g)
- Dairy: unsalted butter, heavy cream, Parmesan (block to grate is best)
- Meat: boneless, skinless chicken breast (1 lb / 454 g)
- Pantry: olive oil, short pasta (penne), low-sodium chicken broth, kosher salt, black pepper, Italian seasoning, Dijon mustard (optional)
Full Ingredients
Chicken
- 1 lb (454 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Italian seasoning
Skillet Pasta + Sauce
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 3 cups (720 ml) low-sodium chicken broth
- 1 cup (240 ml) water
- 12 oz (340 g) penne (or other short pasta like rotini or farfalle)
- 3/4 cup (180 ml) heavy cream
- 1 tsp Dijon mustard (optional)
- 5 oz (142 g) baby spinach
- 3/4 cup (75 g) finely grated Parmesan, plus more for serving
To Finish
- Cracked black pepper, to taste
- Extra Parmesan, to taste
- Salt, to taste
Step-by-Step Instructions
Step 1: Season and prep
Pat the chicken dry with paper towels (this helps it brown instead of steaming). Cut into 1-inch pieces so it cooks quickly and stays tender.
Season the chicken evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning.
Step 2: Brown the chicken
Heat a large, deep skillet (12-inch is ideal) over medium-high heat. Add 1 tbsp olive oil. When the oil shimmers, add the chicken in a single layer.
Cook for 5–7 minutes, stirring occasionally, until the chicken is browned on the outside and just cooked through. (Target internal temperature: 165°F / 74°C.) Transfer chicken to a plate.
Step 3: Build the garlic base
Reduce heat to medium. Add 2 tbsp unsalted butter to the skillet. Once melted, add the minced garlic (4 cloves) and cook for 30–45 seconds, stirring constantly, just until fragrant.
Keep the garlic moving so it doesn’t brown (browned garlic can turn bitter).
Step 4: Add liquid and deglaze
Pour in 3 cups (720 ml) chicken broth and 1 cup (240 ml) water. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Those bits add big flavor to the sauce.
Bring the liquid to a boil over high heat.
Step 5: Cook the pasta right in the skillet
Stir in the 12 oz (340 g) pasta. Once it returns to a lively simmer, reduce heat to medium-low to maintain a steady simmer.
Cover with a lid (or partially cover if your skillet tends to bubble over) and cook for 12–14 minutes, stirring every 2–3 minutes to prevent sticking. The pasta is ready when it’s al dente and most of the liquid has reduced into a saucy consistency.
If the skillet looks dry before the pasta is tender, add a splash of water (about 1/4 cup / 60 ml at a time) and keep simmering.
Step 6: Make it creamy
Lower the heat to low. Stir in 3/4 cup (180 ml) heavy cream and the 1 tsp Dijon mustard (if using). Simmer gently for 1–2 minutes, stirring, until the sauce turns glossy and lightly thickened.
Add the browned chicken (and any juices on the plate) back into the skillet and stir to combine.
Step 7: Wilt spinach and melt in Parmesan
Add the baby spinach (5 oz / 142 g) a handful at a time, tossing until wilted, about 1–2 minutes.
Turn off the heat. Add 3/4 cup (75 g) finely grated Parmesan and stir until melted and creamy. Taste and adjust seasoning with more salt and pepper if needed.
Step 8: Finish and serve
Let the pasta rest for 2 minutes (the sauce thickens slightly as it sits). Serve hot, topped with extra Parmesan and a generous amount of cracked black pepper.
Pro Tips
- Grate your own Parmesan: Pre-shredded cheese often contains anti-caking agents that can make sauces grainy. Finely grated Parmesan melts smoother.
- Stir the pasta frequently: One-pan pasta likes to stick; stirring every 2–3 minutes keeps the sauce silky and the pasta evenly cooked.
- Control thickness at the end: If the sauce is too thick, loosen with a splash of broth or water. If it’s too thin, simmer on low for 1–2 minutes longer.
- Keep the heat low when adding dairy: High heat can cause cream sauces to separate. Low heat keeps everything smooth.
- Don’t overcook the spinach: Add it at the end so it stays bright green and fresh-tasting.
Variations
- Lemon-garlic finish: Add 1 tsp finely grated lemon zest and 1 tbsp lemon juice right before serving for a brighter, lighter feel.
- Spicy creamy chicken pasta: Add 1/4–1/2 tsp crushed red pepper flakes with the garlic, and finish with extra cracked pepper.
- Mushroom upgrade: Sauté 8 oz (225 g) sliced mushrooms after browning the chicken (before garlic), then continue as written.
Storage & Make-Ahead
Cool leftovers to room temperature within 2 hours, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat with a splash of broth, water, or cream (start with 2–4 tbsp) to loosen the sauce as it warms. You can also microwave in 30-second bursts, stirring between bursts, until hot.
Make-ahead tip: Dice and season the chicken up to 24 hours in advance and store covered in the refrigerator. Grate the Parmesan ahead of time for faster cooking.
Nutrition (per serving)
Approximate (based on 4 servings): 650 calories, 40 g protein, 60 g carbohydrates, 28 g fat (about 14 g saturated fat), 4 g fiber, 850 mg sodium.
