Description
This creamy garlic tomato chicken and spinach fettuccine is a delicious and comforting Italian-inspired dish featuring tender chicken breasts cooked with garlic, cherry tomatoes, and fresh spinach in a rich creamy Parmesan sauce, served over perfectly cooked fettuccine pasta. Ready in just 30 minutes, it’s an ideal weeknight meal that combines savory flavors and fresh ingredients.
Ingredients
Scale
Fettuccine
- 8 oz fettuccine pasta
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce and Vegetables
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain the pasta and set aside.
- Prepare the chicken: Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned on both sides and cooked through (about 5-7 minutes per side depending on thickness). Remove the chicken from the skillet and set aside.
- Sauté garlic and tomatoes: Using the same skillet, reduce heat to medium. Add the minced garlic and halved cherry tomatoes. Cook for 3-4 minutes until the tomatoes soften and start releasing their juices, infusing the pan with flavor.
- Cook the spinach: Add the fresh spinach to the skillet and cook for about 2 minutes until wilted, stirring occasionally to combine with the garlic and tomatoes.
- Create the creamy sauce: Pour in the heavy cream and add the grated Parmesan cheese. Stir the mixture and bring it to a gentle simmer, allowing the sauce to thicken and become velvety smooth.
- Combine chicken and sauce: Slice the cooked chicken breasts into strips or bite-sized pieces. Add the chicken back into the skillet with the sauce, stirring to coat the chicken with the creamy tomato and spinach mixture. Let it cook together for an additional 5 minutes so the flavors meld.
- Serve: Plate the cooked fettuccine pasta and spoon the creamy garlic tomato chicken and spinach sauce over the top. Garnish with freshly chopped basil before serving for an aromatic finish.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- For extra flavor, add a pinch of red pepper flakes when cooking the garlic and tomatoes.
- Use fresh spinach for the best texture, but baby kale can also be used as a hearty alternative.
- Parmesan cheese can be replaced or supplemented with Pecorino Romano for a sharper taste.
- Ensure chicken is cooked completely through by checking internal temperature reaches 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
