Some nights, the kitchen feels like a quiet refuge, and that’s when skillet garlic Parmesan chicken pasta becomes my go-to. It’s that kind of dinner that wraps you up like a warm blanket after a long day — rich, creamy, and just a little bit indulgent. I remember the last time I made it, the smell of garlic and Parmesan mingling in the air pulled me away from the chaos of a half-finished to-do list. The pasta simmered gently alongside tender chicken pieces, the sauce thickening slowly, and I almost forgot to set the table.
There’s something oddly satisfying about stirring everything in one pan, watching the sauce thicken and the spinach wilt at the very end. I wasn’t in a rush to serve; I found myself lingering over the skillet, sneaking bites when I thought no one was watching. It’s not perfect every time — sometimes the sauce clings a little too much, or the pasta cooks just a touch unevenly — but that’s part of its charm. It feels homemade, real, and a little bit comforting in its imperfection.
Why You’ll Love It
- One-pan cooking means less cleanup but still delivers big flavors.
- The creamy Parmesan sauce is rich without being heavy, striking a nice balance between indulgent and approachable.
- It’s quick enough for a weeknight but special enough to impress without stress.
- While it’s packed with flavor, the recipe keeps things simple — and that’s kind of the point.
It’s easy to get caught up thinking a creamy pasta dish needs a long list of ingredients or complicated steps, but this one breaks that mold. If you’re not a fan of spinach, you can skip it, though I find the subtle freshness it adds hard to beat. Also, the red pepper flakes give a hint of heat that’s easy to adjust — I usually add just enough to wake up the flavors without overpowering them.
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Skillet Garlic Parmesan Chicken Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Description
A creamy and flavorful one-pan meal featuring tender chicken breasts cooked with garlic and tossed in a parmesan-infused creamy sauce with pasta. Perfect for a quick and satisfying dinner.
Ingredients
2 tablespoons olive oil
2 boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
8 ounces uncooked penne pasta
1 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cups fresh baby spinach leaves
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season chicken pieces with salt and black pepper.
Add chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add minced garlic to the same skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
Pour in chicken broth and heavy cream, stirring to combine.
Add uncooked penne pasta, dried Italian seasoning, and crushed red pepper flakes to the skillet. Stir well.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Stir in grated Parmesan cheese until melted and sauce is creamy.
Return cooked chicken to the skillet and add fresh baby spinach leaves. Stir until spinach wilts, about 2 minutes.
Remove from heat and sprinkle chopped fresh parsley over the pasta.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes
This recipe is forgiving on equipment—you just need a good skillet with a lid to let the pasta cook in the sauce. I often serve it with a simple side salad or some crusty bread to sop up any leftover sauce. If I’m feeling adventurous, I toss in some sun-dried tomatoes or swap penne for rigatoni for a bit of texture change. Sometimes I’m tempted to add mushrooms, but I haven’t tested how that affects the creaminess fully. Also, if you want to lighten it up, swapping half the cream for milk might work, but the sauce won’t be quite as luscious.
FAQ
Can I make this ahead? You can prep the chicken and sauce separately, but I recommend cooking and assembling just before serving for the best texture.
What’s the best way to reheat leftovers? Gently on the stovetop with a splash of broth or cream to loosen the sauce, or in the microwave with the same trick.
Is there a vegetarian version? You could skip the chicken and add extra veggies or plant-based protein, but it won’t be quite the same hearty dinner.
Ready to turn your next dinner into a cozy, creamy experience? Save this recipe, gather your skillet, and get cooking. You might find yourself sneaking bites straight from the pan, too.