Creamy pasta usually comes with a tradeoff: either the rich sauce you want, or the weeknight speed you need. This creamy garlic chicken & spinach pasta refuses to choose. The penne cooks directly in the pot — no separate boiling, no colander — absorbing the garlic-Parmesan cream as it goes, and 30 minutes later you’re twirling silky strands of pasta loaded with tender chicken and just-wilted spinach.
Why you’ll love it
- One pot, zero draining. The penne cooks right in the sauce, soaking up every bit of garlic-Parmesan cream.
- A complete meal. Protein, greens, and pasta in every forkful — no sides required.
- ~38g protein per serving (estimated), thanks to chicken breast, Parmesan, and a little Greek yogurt richness.
- Restaurant-level comfort. The sauce coats like something from your favorite Italian spot, but it’s ready on a Tuesday.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 6 cloves garlic, minced (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes, plus more for serving
- 4 cups low-sodium chicken broth
- 12 oz penne pasta, uncooked
- 1 cup heavy cream
- 1/2 cup plain Greek yogurt
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 5 oz baby spinach, about 5 packed cups
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley, plus more for serving
- Lemon wedges, for serving
Equipment
A large deep skillet with lid (12-inch) or a Dutch oven, and a wooden spoon or spatula.
Instructions
- Sear the chicken (7 minutes). Heat the olive oil in a large deep skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add to the skillet and cook, turning occasionally, until golden on the outside and cooked through (165°F internally), about 6–7 minutes. Transfer to a plate.
- Bloom the garlic (1 minute). Reduce the heat to medium. Add the garlic and red pepper flakes to the same skillet; cook 1 minute, until fragrant and just golden — don’t let the garlic brown or it turns bitter.
- Add broth and penne. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the uncooked penne. Bring to a lively simmer.
- Simmer covered (10 minutes). Reduce the heat to medium-low, cover, and cook until the penne is just shy of al dente, about 10 minutes. Stir once halfway through so nothing sticks. There should still be a little brothy liquid in the pan — that’s your sauce base.
- Make it creamy (3 minutes). Uncover and stir in the heavy cream, Greek yogurt, and Parmesan until smooth and glossy. Return the chicken to the pot along with any juices. Simmer 2–3 minutes, until the sauce thickens enough to coat the penne.
- Wilt the spinach (2 minutes). Stir in the spinach a handful at a time until just wilted, about 2 minutes. Remove from heat; stir in the lemon juice, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and the parsley. Serve with extra Parmesan, red pepper flakes, and lemon wedges.
Doneness cues: Chicken pieces must reach 165°F internally — cut the thickest piece open; there should be no pink. The penne is done when it yields to the tooth but still holds its shape; it keeps absorbing sauce off the heat, so pull it at just-shy-of-al-dente and serve promptly.
30-Minute Creamy Garlic Chicken & Spinach Pasta
Ingredients
Equipment
Method
- Heat the olive oil in a large deep skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add to the skillet and cook, turning occasionally, until golden on the outside and cooked through (165°F internally), about 6–7 minutes. Transfer to a plate.
- Reduce the heat to medium. Add the garlic and red pepper flakes to the same skillet; cook 1 minute, until fragrant and just golden — don’t let the garlic brown or it turns bitter.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the uncooked penne. Bring to a lively simmer.
- Reduce the heat to medium-low, cover, and cook until the penne is just shy of al dente, about 10 minutes. Stir once halfway through so nothing sticks. There should still be a little brothy liquid in the pan — that’s your sauce base.
- Uncover and stir in the heavy cream, Greek yogurt, and Parmesan until smooth and glossy. Return the chicken to the pot along with any juices. Simmer 2–3 minutes, until the sauce thickens enough to coat the penne.
- Stir in the spinach a handful at a time until just wilted, about 2 minutes. Remove from heat; stir in the lemon juice, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and the parsley. Serve with extra Parmesan, red pepper flakes, and lemon wedges.
Notes
Nutrition note
Protein is estimated at about 38g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Chicken thighs swap in 1:1 for breasts — cook to the same 165°F and enjoy the extra juiciness.
- No heavy cream? Use half-and-half, but simmer an extra 2–3 minutes since the sauce thickens less; the Greek yogurt keeps it creamy regardless.
- Gluten-free: use a sturdy gluten-free penne and add 1/4 cup extra broth — it drinks more liquid.
- Make it spicier: double the red pepper flakes, or stir in a spoonful of Calabrian chili paste with the garlic.
- Don’t boil the cream sauce hard in step 5 — a gentle simmer keeps it silky instead of oily.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of broth or milk, stirring, until steaming (165°F) — microwaving works but go in 60-second bursts, stirring between, so the sauce doesn’t break. Not ideal for freezing: cream sauces can separate and spinach turns watery on thaw.
Frequently asked questions
Can I use a different pasta shape? Yes — any short shape like rigatoni, ziti, or fusilli works. Keep the same broth amount and check doneness at 10 minutes; shapes with more surface area may need a minute longer.
Will the Greek yogurt curdle? Not here. It’s stirred in off a hard boil into a sauce with plenty of starch from the penne, which stabilizes it. Just don’t add it to a rolling boil.
Is this good for meal prep? Yes — portion into containers for up to 4 days. Add a splash of broth when reheating to loosen the sauce, since the pasta keeps drinking liquid overnight.
How do I keep the sauce from getting too thick? The skillet should look a little loose when you take it off the heat; it tightens as it stands. You can’t reserve pasta water with a one-pot method, so just splash in broth instead.
More one-pot chicken dinners
If you like one-pot chicken dinners, try our 25-Minute Honey Garlic Chicken & Green Beans. For another 30-minute pasta, One-Pot Sausage & Peppers Pasta is a reader favorite. Craving more spinach? Our Creamy Chicken & Mushroom Soup uses the same weeknight playbook.