Creamy Garlic & Herb Chicken Pasta with Spinach
Ingredients
- 1 poundboneless, skinless chicken breasts
- 1 poundpasta (fettuccine or penne)
- 4 clovesgarlic
- 1 cupheavy cream
- ½ cupchicken broth
- 2 tablespoonsbutter
- 2 tablespoonsolive oil
- 3 cupsfresh spinach (loosely packed)
- ½ cupparmesan cheese
- 1 teaspoonfresh thyme (or 1/2 teaspoon dried)
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Measure out 1 cup heavy cream and 1/2 cup chicken broth.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
- 02
While the pasta cooks, cut chicken breasts in half horizontally to create thinner, even pieces. Season both sides generously with salt and pepper.
- 03
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6–7 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a cutting board.
- 04
In the same skillet, melt butter over medium heat. Add minced garlic and thyme, stirring constantly for 30 seconds until fragrant.
- 05
Pour in cream and broth, stirring to combine. Simmer for 2 minutes, then add spinach in handfuls, stirring until wilted.
- 06
Slice the cooked chicken into bite-sized pieces and add to the skillet along with cooked pasta. Toss to coat, adding reserved pasta water 1/4 cup at a time until the sauce reaches your desired consistency.
- 07
Remove from heat, stir in parmesan cheese, and taste for seasoning. Add more salt and pepper as needed. Serve immediately.
Spice Tips
For more depth, add a pinch of red pepper flakes when cooking the garlic. A squeeze of fresh lemon juice brightens the cream sauce. For earthiness, swap half the thyme for fresh sage.
Substitute spinach with arugula or kale if you prefer. Chicken can be pounded thin before cooking to reduce cook time to about 5 minutes per side.