This Chicken Pasta Took Over My Lunch Routine
This chicken pasta combines tender chicken, creamy sauce, flavorful garlic, and perfectly cooked noodles for an easy lunch or dinner everyone happily devours.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon
- Knife
- Cutting board
- Measuring Cups
Ingredients
Pasta
- 12 ounces penne pasta cook until al dente
- 1 tablespoon salt for pasta water
Chicken
- 1.5 pounds boneless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil for cooking
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon Italian seasoning savory flavor
Creamy Sauce
- 3 cloves garlic minced
- 1 cup heavy cream rich texture
- 0.75 cup parmesan cheese freshly grated
- 1 cup baby spinach fresh
- 0.5 cup chicken broth for smooth sauce
Instructions
- Boil pasta in salted water until slightly firm. Drain well and reserve a little pasta water.
- Season chicken with black pepper and Italian seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden outside and juicy inside.
- Add garlic and stir briefly until fragrant. Pour in chicken broth and heavy cream gently.
- Mix parmesan and spinach into the sauce until creamy and slightly thickened.
- Toss pasta into the skillet until coated evenly. Serve warm with extra parmesan if desired.
Notes
Cook pasta slightly longer for softer texture or keep al dente for firmer bites. Freeze cooked chicken separately for easier reheating later. Toss pasta gently to avoid breaking noodles. Customize flavors with mushrooms, broccoli, chili flakes, or mozzarella. Store leftovers refrigerated for up to four days and reheat slowly with extra broth for creamy texture.