Description
Creamy Garlic Tomato Chicken and Spinach Fettuccine is a comforting and flavorful Italian-inspired pasta dish featuring tender chicken, fresh spinach, and a rich garlic tomato cream sauce. This easy-to-make recipe combines al dente fettuccine with sautéed chicken breast, aromatic garlic, diced tomatoes, spinach, and Parmesan cheese in a luscious creamy sauce. Perfect for a weeknight dinner or casual gathering, it offers a balanced meal full of protein and vibrant flavors.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, sliced thin
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Sauce and Vegetables
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Garnish (Optional)
- Chopped fresh basil or parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
- Sauté Chicken: Heat the olive oil in a large skillet over medium heat. Add the sliced chicken breast and season with salt, black pepper, Italian seasoning, and red pepper flakes if using. Cook for 5–7 minutes until the chicken is golden brown and cooked through, stirring occasionally.
- Add Garlic and Tomatoes: Stir in the minced garlic and sauté for about 1 minute until fragrant. Then, add the drained diced tomatoes and cook for an additional 2–3 minutes to combine flavors.
- Wilt Spinach: Add the baby spinach to the skillet and cook until wilted, which should take about 1–2 minutes, stirring gently to incorporate it into the sauce.
- Make Cream Sauce: Reduce the heat to low. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir well and simmer gently for 2–3 minutes until the sauce is smooth, creamy, and slightly thickened.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- Final Seasoning and Serve: Taste the dish and adjust salt and pepper as needed. Serve hot, garnished with chopped fresh basil or parsley for an extra herbaceous touch if desired.
Notes
- For a lighter variation, substitute half-and-half for the heavy cream to reduce fat content.
- Sun-dried tomatoes can be used instead of canned diced tomatoes for a richer, deeper tomato flavor.
- Use rotisserie chicken as a quick shortcut to save cooking time without sacrificing taste.
