Creamy Garlic Butter Chicken Pasta with Spinach
Ingredients
- 12 ouncespasta (penne or fettuccine)
- 1 poundboneless, skinless chicken breasts
- 3 tablespoonsbutter
- 5 clovesgarlic
- ¾ cupheavy cream
- ½ cupparmesan cheese
- 3 cupsfresh spinach (packed)
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 5 cloves garlic
- 02
Cut 1 pound boneless, skinless chicken breasts into 1-inch cubes
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute before al dente (usually 1 minute less than package directions). Drain, reserving 1 cup of pasta water.
- 02
While pasta cooks, cut chicken breasts into 1-inch cubes and season with salt and pepper.
- 03
In a large skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until lightly golden and cooked through. Transfer to a plate.
- 04
In the same skillet, melt remaining 1 1/2 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
- 05
Pour in cream and bring to a gentle simmer. Stir in parmesan cheese until smooth. Season with salt and pepper to taste.
- 06
Add spinach in batches, stirring until wilted, about 2 minutes total.
- 07
Return chicken to the skillet. Add cooked pasta and toss to coat, adding pasta water a splash at a time until the sauce coats the noodles (you may not need all of it). Taste and adjust seasoning. Serve immediately.
Spice Tips
For a kick, add 1/4 teaspoon red pepper flakes when cooking the garlic. A squeeze of fresh lemon juice (about 1 tablespoon) brightens the cream sauce beautifully. Fresh basil or thyme stirred in at the end adds herbaceous depth.
This recipe comes together in under 25 minutes. For a lighter version, substitute half-and-half or whole milk for the cream, though the sauce will be less rich. Leftovers keep refrigerated for up to 2 days.