Creamy Garlic Chicken Pasta

Tender chicken in a silky garlic and Parmesan sauce, brightened with lemon and a handful of spinach, all tossed through pasta. One pan, about 25 minutes, and ingredients you probably already have in.

This is the kind of dinner that feels a bit special but takes barely longer than beans on toast. It comes together in one pan while the pasta boils, so it’s quick enough for a weeknight but rich enough to put in front of guests. The white wine, lemon and spinach are what take it from a plain creamy pasta to something with a bit more going on — but it’s still very forgiving if you want to keep it simple.

Ingredients

• 300g pasta (penne or fusilli)
• 2 chicken breasts — about 350g, cut into strips
• 1 tbsp olive oil
• 30g butter
• 4 cloves garlic — crushed
• 75ml white wine — optional
• 200ml double cream
• 50g Parmesan — grated, plus extra to serve
• 1 large handful baby spinach
• 1 lemon — zest only
• 1 handful fresh parsley — chopped
• salt and black pepper

Method

1. Bring a large pan of well-salted water to the boil and cook the pasta to the packet timing. Scoop out a mugful of pasta water before draining.
2. Meanwhile, season the chicken strips with salt and pepper. Heat the oil in a large frying pan over a medium-high heat and cook the chicken for 5–6 minutes, turning, until golden and cooked through with no pink remaining. Set aside.
3. Lower the heat to medium. Add the butter and garlic to the same pan and cook gently for 1 minute until fragrant but not browned.
4. If using the wine, pour it in now and let it bubble for a minute to cook off the alcohol, scraping up any golden bits from the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, then stir in the Parmesan until melted into a smooth sauce. Add the spinach and let it wilt for a minute.
6. Return the chicken to the pan, add the drained pasta and toss, loosening with a splash of pasta water until the sauce coats everything. Stir through the lemon zest and parsley, check the seasoning and serve with extra Parmesan.

Serve it with

• Garlic bread or warm ciabatta
• A crisp green salad
• Steamed broccoli or tenderstem
• Extra grated Parmesan
• A glass of crisp white wine

Why this works

Cooking the chicken first builds golden, savoury flavour in the pan, and the starchy pasta water lets the cream and Parmesan emulsify into a glossy sauce that clings to the pasta instead of sitting in a puddle. A little lemon zest and wilted spinach cut through the richness so it tastes fresh rather than heavy.

Common swaps

• Use crème fraîche or a splash of milk thickened with a little cornflour for a lighter sauce.
• Chicken thighs work brilliantly and stay juicier — just cook them a couple of minutes longer.
• No wine? Leave it out, or use a splash of chicken stock instead.
• Swap the spinach for frozen peas, stirred in at the end.

Common mistakes to avoid

• Letting the garlic brown — it turns bitter. Keep the heat gentle.
• Boiling the cream hard, which can make it grainy. A gentle simmer is all it needs.
• Draining away all the pasta water — that starchy liquid is what makes the sauce silky.
• Adding the lemon zest too early; stir it in at the end so it stays bright.

Storage, freezing & reheating

Storage: Keep leftovers covered in the fridge and eat within 2 days.

Freezing: Cream sauces can split a little on freezing, so this is best eaten fresh. If you do freeze it, defrost in the fridge and reheat gently.

Reheating: Reheat in a pan over a low heat with a splash of milk or water, stirring, until piping hot throughout.

Allergen notes: contains gluten, milk. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.