Creamy Garlic Chicken Pasta with Tomato & Spinach
A delectable and easy-to-make creamy pasta dish packed with garlic, chicken, tomatoes, and spinach, perfect for weeknight dinners.
Ingredients
Pasta and Main Ingredients
- 12 oz 12 oz (340 g) pasta (fettuccine or penne) Fettuccine or penne work beautifully.
- 1 lb 1 pound (450 g) boneless, skinless chicken breast, sliced
- 4 cloves 4 cloves garlic, minced Feel free to add more for an extra kick!
- 1 cup 1 cup cherry tomatoes, halved
- 2 cups 2 cups fresh spinach Substitute with kale for a heartier green.
- 1 cup 1 cup heavy cream Coconut cream for a dairy-free option.
- 1/2 cup 1/2 cup grated Parmesan cheese Nutritional yeast can replace for a vegan option.
- Salt and pepper to taste
- 1 teaspoon 1 teaspoon Italian seasoning Mixed herbs are also a great choice.
Instructions
Preparation
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken breast, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Cooking
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes and spinach, cooking until the spinach is wilted and the tomatoes are softened, roughly 3-4 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, Italian seasoning, and the reserved pasta water if the sauce is too thick. Finally, add the chicken back to the skillet, mixing everything to coat.
- Add the drained pasta to the sauce and toss well to combine. Adjust seasoning with salt and pepper as needed.
Notes
For healthier alternatives, use whole-wheat or gluten-free pasta, substitute heavy cream with Greek yogurt, and consider reducing cheese content or using lactose-free options. Store leftovers in airtight containers for up to 3 days or freeze for 1-2 months.