Creamy Garlic Chicken Pasta
A comforting, creamy garlic pasta with seared chicken, tomatoes, and spinach ready in about 35 minutes.
Equipment
- Large Pot
- Skillet
- Mixing Bowls
- Kitchen knife
- Cutting Board
Ingredients
- 10 ounces dry pasta any kind
- 1 pound boneless skinless chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 cup tomatoes diced
- 2 cups spinach chopped, optional
- 2 cups heavy cream or 16 oz
- 1/2 cup Parmesan cheese shredded or grated
- salt to taste (for sauce)
- black pepper to taste (for sauce)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions; drain and set aside.
- Pat the chicken dry and season both sides with garlic powder, Italian seasoning, paprika, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken 5 minutes per side, or until cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside to rest.
- Reduce heat to medium, add the butter to the same skillet, then add the minced garlic and cook about 1 minute until fragrant.
- Add the diced tomatoes and optional chopped spinach to the skillet and cook 2–3 minutes until tomatoes soften and spinach wilts.
- Reduce the heat to low, pour in the heavy cream and stir in the Parmesan until melted and the sauce is smooth; season with salt and pepper to taste.
- Slice or cube the cooked chicken and return it to the skillet. Add the drained pasta and toss to coat evenly with the sauce. Serve immediately.
Notes
- Use any pasta shape you prefer.
- Spinach is optional but adds color and nutrients.
- Adjust cream and Parmesan for desired sauce thickness.
- Season to taste before serving.