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Garlic Butter Pasta with Chicken and Spinach

A close-up of creamy fettuccine pasta tossed with chunks of chicken, wilted spinach, and Parmesan cheese, ready to eat.
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Prepare a flavorful, complete meal combining sautéed chicken, fresh spinach, and pasta coated in a rich garlic butter sauce. This recipe is suitable for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound pasta (fettuccine or linguine recommended)
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 5 ounces fresh spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Red pepper flakes for heat

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes until slightly reduced.
  6. Stir in the Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Add the fresh spinach to the skillet. Stir constantly until the spinach wilts, about 1 to 2 minutes.
  8. Return the cooked chicken to the skillet. Add the drained pasta. Toss everything together until the pasta and chicken are fully coated in the garlic butter sauce.
  9. Serve immediately.

Notes

  • For extra flavor, add 1 teaspoon of dried Italian seasoning along with the garlic.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream, but the sauce will be thinner.
  • To prevent the spinach from becoming soggy, add it last and cook only until it wilts.

Nutrition

Find it online: https://tastytribune.com/garlic-butter-pasta-with-chicken-and-spinach/