Description
Enjoy a creamy Garlic Parmesan Chicken Pasta that combines tender chicken, al dente pasta, and a rich garlic Parmesan sauce. Tossed with fresh spinach and cherry tomatoes, this dish is a flavorful delight perfect for any occasion.
Ingredients
Scale
- 8 oz (225 g) pasta (fettuccine, penne, or your choice)
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) fresh spinach
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan cheese (for serving)
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, reserve 1 cup of pasta water, then drain the pasta in a colander. Set aside.
- While the pasta is cooking, prepare the chicken breasts. Pat them dry with paper towels to remove excess moisture.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes before slicing it into strips.
- In the same skillet used for the chicken, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to burn it.
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
- Once the broth is simmering, add the heavy cream and stir to combine.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add some reserved pasta water, a little at a time, until you reach your desired consistency.
- Season the sauce with additional salt and pepper to taste.
- Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly.
- Stir in the halved cherry tomatoes and fresh spinach, allowing the spinach to wilt slightly in the heat of the sauce.
- Add the sliced chicken on top of the pasta and gently toss everything together until well combined.
- Once everything is combined and heated through, remove the skillet from the heat.
- Serve the Garlic Parmesan Chicken Pasta in bowls or on plates, garnishing with chopped fresh parsley and extra grated Parmesan cheese on top.
- Enjoy your delicious homemade Garlic Parmesan Chicken Pasta while its hot!
Notes
- For added flavor, consider marinating the chicken in olive oil, garlic, and Italian herbs for a few hours before cooking.
- Feel free to customize the dish by adding vegetables like bell peppers, zucchini, or mushrooms.
- If you prefer a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy alternative.
- To make it a one-pan meal, you can add the pasta directly to the skillet with the sauce and cook it in the sauce instead of boiling it separately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes