Garlic Parmesan Chicken with Spinach Pasta

🍝 Garlic Parmesan Chicken with Spinach Pasta

📝 Description

This Garlic Parmesan Chicken with Spinach Pasta is a rich, creamy, and comforting dish that combines tender, juicy chicken with perfectly cooked pasta and fresh spinach in a flavorful garlic parmesan sauce. The chicken is seasoned and pan-seared until golden, then paired with a silky sauce made from garlic, cream, and parmesan cheese. Fresh spinach adds color, nutrients, and a slight freshness that balances the richness of the sauce.

It’s a restaurant-style meal you can easily make at home, perfect for family dinners or special occasions. The combination of creamy, cheesy, and garlicky flavors makes every bite satisfying and indulgent.

🍴 Ingredients

• 2 chicken breasts (boneless, sliced)
• 250g pasta (penne or fettuccine)
• 2 cups fresh spinach
• 3–4 garlic cloves (minced)
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon chili flakes (optional)

👩‍🍳 Instructions

1. Cook Pasta
   Boil pasta in salted water according to package instructions. Drain and set aside.
2. Cook Chicken
   Heat olive oil in a pan. Season chicken with salt, pepper, and Italian seasoning.
   Cook for 5–7 minutes until golden and fully cooked. Remove and set aside.
3. Make Garlic Sauce
   In the same pan, add butter and garlic. Sauté for 1 minute until fragrant.
4. Add Cream & Cheese
   Pour in heavy cream, then add parmesan cheese. Stir until smooth and creamy.
5. Add Spinach
   Add spinach and cook until wilted.
6. Combine Everything
   Return chicken to the pan and add cooked pasta. Toss well to coat in sauce.
7. Serve
   Garnish with extra parmesan and chili flakes if desired.

🔥 Tips

• Use freshly grated parmesan for better flavor.
• Don’t overcook spinach—just wilt it slightly.
• Add a splash of pasta water to loosen the sauce if needed.
• You can add mushrooms for extra texture.

❓ Q&A

Q1: Can I use milk instead of cream?
Yes, but the sauce will be less creamy. Add a little flour or cheese to thicken.

Q2: What pasta works best?
Fettuccine, penne, or spaghetti all work great.

Q3: Can I make it low-carb?
Yes! Replace pasta with zucchini noodles or cauliflower pasta.

Q4: How to store leftovers?
Keep in the fridge for up to 3 days. Reheat with a splash of milk or cream.

Q5: Can I make it ahead of time?
Yes, but it tastes best fresh. Reheat gently to avoid drying out.