Creamy Garlic Chicken with Wilted Spinach and Pasta
Ingredients
- 1½ poundsboneless, skinless chicken breasts
- 5 ouncesfresh spinach
- 6 clovesgarlic
- 2 tablespoonsbutter
- 1 cupheavy cream
- ½ cupchicken broth
- ½ cupParmesan cheese
- ·salt
- ·black pepper
- 12 ouncespenne or fettuccine pasta
Prep
- 01
Mince 6 cloves garlic.
- 02
Pat 1.5 pounds chicken breasts dry with paper towels.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
- 02
In a large skillet over medium-high heat, melt 1 tablespoon butter. Season the chicken with salt and pepper, then sear for 5-6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
- 03
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- 04
Pour in the chicken broth and heavy cream, stirring to combine. Simmer for 2-3 minutes until slightly thickened.
- 05
Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- 06
Add the spinach in handfuls, stirring gently until wilted, about 2-3 minutes. If needed, return the chicken to the skillet to warm through.
- 07
Toss the cooked pasta with the creamy spinach sauce. Slice the chicken and serve on top or stirred throughout, with extra Parmesan on the table.
Spice Tips
For warmth, add a pinch of red pepper flakes to the butter when cooking the garlic. A squeeze of fresh lemon juice at the end brightens the creaminess. If you like earthiness, try a small handful of fresh thyme stirred in with the spinach.
This dish comes together in about 30 minutes start to finish. If you prefer a lighter version, substitute half-and-half or whole milk for the heavy cream—the sauce will be less rich but still delicious. Leftovers keep refrigerated for up to 3 days and reheat gently on the stovetop with a splash of broth.