Go Back

Creamy Garlic Chicken Pasta (One Pot)

Cooking pasta directly in the sauce means it absorbs flavor instead of just wearing it, and the released starch makes the sauce silky with no flour or roux. A splash of cream at the end keeps it rich; lemon zest keeps it from feeling heavy.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 12 oz penne or rotini pasta
  • 4 cloves garlic minced (about 1 1/2 tbsp)
  • 1 small yellow onion diced
  • 2 tbsp olive oil
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan plus more for serving
  • Zest of 1 lemon
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 2 cups baby spinach

Method
 

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning; cook 5 to 6 minutes until golden and cooked through. Remove to a plate.
  2. In the same pot, add the onion and cook 3 minutes until soft. Add the garlic and cook 30 seconds until fragrant (don’t let it brown — bitter garlic ruins the whole pot).
  3. Pour in the chicken broth and scrape up any browned bits — that’s pure flavor. Add the dry pasta, stir, and bring to a boil.
  4. Reduce to a steady simmer, cover, and cook 11 to 13 minutes, stirring once halfway, until the pasta is tender and most of the liquid is absorbed.
  5. Stir in the cream, Parmesan, and lemon zest. Return the chicken to the pot and fold in the spinach; cook 2 minutes until the spinach wilts and everything is creamy. Taste and add more salt if needed.