Silky Parmesan sauce clings to tender penne, juicy bites of chicken, and soft green spinach in this cozy skillet dinner. Garlic and black pepper give the sauce plenty of savory flavor without making the dish feel heavy.
This is one of those creamy chicken alfredo pasta recipes that feels special enough to bring to the table piping hot, yet it comes together with straightforward supermarket ingredients in about 35 minutes. The sauce is built right in the same pan where the chicken cooks, so every bit of flavor stays in the meal.
I love this version for busy nights because the pasta can cook while the chicken and sauce are underway. A little flour helps milk and chicken broth turn into a smooth, creamy sauce, and a handful of spinach adds color and freshness.
Why You’ll Love This Recipe
- Comforting but not overly rich: Milk and chicken broth make a velvety Alfredo-style sauce that still tastes satisfyingly creamy.
- One skillet for the sauce: Cooking the chicken first leaves flavorful browned bits behind for the garlic sauce.
- Weeknight-friendly timing: The chicken, sauce, and pasta come together in around 35 minutes.
- Easy to adjust: Swap the pasta shape, use your favorite milk, or add vegetables you have on hand.
Ingredient Notes
Chicken breasts: Cut boneless, skinless chicken into even, bite-size cubes so it cooks at the same pace. Boneless chicken thighs work nicely, too; give them a few extra minutes if needed.
Penne pasta: Whole-grain penne gives this dish a pleasantly hearty bite, but regular penne, rigatoni, rotini, or fettuccine all work. Cook it just until al dente, since it softens a little more once it meets the hot sauce.
Garlic: Fresh minced garlic has the clearest flavor here. Garlic powder can stand in during a pinch; use about ½ teaspoon and stir it into the flour rather than sautéing it.
Flour, broth, and milk: Flour thickens the sauce, while chicken broth keeps it savory and milk makes it creamy. Skim milk works, but 2%, whole milk, or unsweetened plain oat milk makes a fuller sauce. Avoid sweetened plant milks.
Spinach: Baby spinach wilts in minutes and balances the richness. Kale can be used instead, but add it earlier and cook until tender.
Parmesan: Finely grated Parmesan melts more smoothly than large shreds. It is optional in the base recipe, though I recommend it for the classic salty, nutty Alfredo finish.
Creamy Chicken Alfredo Pasta Recipes: One-Skillet Penne
This recipe makes 4 satisfying servings. Start the pasta water before you begin the chicken so the cooked penne is ready when the sauce is finished.
Ingredients
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into bite-size cubes
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup skim milk or milk of choice
- 2 cups baby spinach
- 2 cups cooked whole-grain penne pasta
- ¼ cup finely grated Parmesan cheese, plus more for serving if desired
Instructions
- Bring a pot of well-salted water to a boil and cook the penne according to the package directions until al dente. Drain it, reserving about ½ cup of pasta water in case the finished sauce needs loosening.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Season the chicken with 1 teaspoon of the salt and ½ teaspoon of the pepper. Add it in a single layer and cook for 5 to 8 minutes, stirring occasionally, until browned and cooked through with no pink remaining. Transfer the chicken to a plate.
- Add the garlic to the same skillet and cook for about 1 minute, stirring constantly, just until fragrant. Sprinkle in the flour and stir for 30 seconds so it coats the garlic and absorbs the pan drippings.
- Slowly pour in the chicken broth while whisking or stirring steadily. This gradual addition is important because it prevents the flour from forming lumps. Stir in the milk, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
- Bring the sauce to a gentle simmer, then cook for 3 to 5 minutes, stirring often, until it lightly coats a spoon. Keep the heat moderate: a hard boil can make milk-based sauces less smooth.
- Add the spinach and stir for 1 to 2 minutes, until it is just wilted. Return the chicken and any juices from the plate to the skillet.
- Remove the skillet from the heat. Add the cooked penne and Parmesan, then toss until every piece is coated. Add a splash of reserved pasta water if the sauce seems too thick. Taste and adjust the salt and pepper, then serve right away with extra Parmesan.
Tips & Variations
- Grate the Parmesan finely. Fine cheese melts into the warm sauce quickly, while coarse shreds can stay stringy or clump. Take the skillet off the heat before adding it for the smoothest finish.
- Do not rush the sauce. It may look thin at first, but a few minutes of gentle simmering activates the flour and gives it body. Stir often, especially around the edges of the skillet, so the milk does not stick.
- Use pasta water thoughtfully. Starchy pasta water thins a sauce without making it watery and helps it cling to the penne. Add only a tablespoon or two at a time because the sauce loosens quickly.
- Try a simple variation. Add sautéed mushrooms, steamed broccoli, or sun-dried tomatoes with the chicken. For a brighter finish, stir in a little lemon zest just before serving; it cuts through the creamy sauce without changing its cozy character.
Serving and Storage
Serve this chicken Alfredo penne with a crisp green salad dressed in lemony vinaigrette, roasted broccoli, or garlicky green beans. Warm bread is also great for catching the extra sauce. A little more Parmesan and freshly cracked black pepper at the table make the bowls feel especially inviting.
Refrigerate leftovers in an airtight container within 2 hours and use them within 3 days. Creamy pasta thickens substantially as it chills, which is normal.
To reheat, place a portion in a skillet or microwave-safe bowl with a splash of milk, chicken broth, or water. Warm gently over low heat on the stove, stirring often, or microwave in short bursts and stir between each one. Gentle heat helps keep the sauce creamy; high heat can cause it to separate. Freezing is not ideal because the milk-based sauce can become grainy after thawing.
You Might Also Like
- One Pot Creamy Chicken Pasta with Tomatoes and Parmesan
- Creamy Garlic Parmesan Chicken Mushroom Pasta
- Creamy Parmesan Chicken Pasta Recipe with Spinach
- One Pot Creamy Chicken Pasta with Tomatoes and Parmesan
Frequently Asked Questions
Can I use heavy cream instead of milk?
Yes. Heavy cream makes a richer, thicker sauce, so use the same amount and add broth or reserved pasta water at the end if it becomes too thick. Half-and-half is another good middle-ground option.
How do I keep Alfredo sauce from getting lumpy?
Stir the flour into the garlic first, then pour in the broth slowly while stirring continuously. This creates a smooth base before the milk goes in. A whisk is helpful, but a wooden spoon works well if you keep it moving.
Can I make this with uncooked pasta in the skillet?
This recipe is designed for already cooked pasta, which gives you the most reliable sauce texture. You can cook the pasta ahead and refrigerate it for a day; toss it with a tiny bit of oil if needed to prevent sticking, then add it at the end.
What can I use instead of chicken?
Cooked shrimp is a quick substitute; add it near the end just long enough to heat through. Italian sausage, leftover rotisserie chicken, or white beans also pair well with the garlic-Parmesan sauce and spinach.