Creamy Garlic Parmesan Chicken Pasta
A quick and comforting dish with garlic, chicken, and creamy Parmesan sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless Chicken Breasts Easy cooking
- 8 oz Pasta Fettuccine or penne is recommended
- 4 cloves Garlic, minced Fresh garlic adds flavor
- 1 cup Heavy Cream Can use half-and-half for lighter version
- 1 cup Parmesan Cheese, grated Freshly grated recommended
- 2 tbsp Butter Can substitute with olive oil
- 2 cups Spinach, fresh Can substitute with kale
- to taste Salt and Pepper Always season to taste
Instructions
Cooking the Pasta
- Boil salted water in a large pot. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Searing the Chicken
- In a large skillet, melt 1 tablespoon of butter over medium heat. Season the chicken breasts with salt and pepper, and add them to the skillet. Cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the pan and let rest before slicing into strips.
Making the Sauce
- In the same skillet, add the remaining butter. As it melts, toss in the minced garlic. Sauté for about a minute until fragrant.
- Pour in the heavy cream, stirring to combine with the garlic. Gradually sprinkle in the Parmesan cheese, stirring until it melts into a smooth sauce. If thick, add a splash of reserved pasta water.
Combining Ingredients
- Toss the cooked pasta and spinach into the skillet, mixing well to coat. Add the sliced chicken on top, giving everything a gentle stir to warm through.
Serving
- Taste and adjust seasoning with more salt and pepper if needed, then serve.
Notes
Store leftovers in an airtight container for up to three days. For freezing, use a freezer-safe container; enjoy within three months. Add a splash of cream when reheating to restore the sauce's texture.