Description
A rich and satisfying creamy chicken pasta dish featuring tender seared chicken breasts, a velvety parmesan cream sauce, fresh spinach, and perfectly cooked fettuccine. This easy stovetop recipe combines savory garlic and Italian seasoning flavors for a comforting meal that serves four.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tsp Italian seasoning
Pasta & Sauce
- 8 oz fettuccine pasta
- 3 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Prep garlic: Finely chop the fresh garlic cloves to prepare for sautéing in the sauce.
- Sear chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Place chicken in skillet and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
- Sauté garlic and seasoning: In the same skillet, add the minced garlic and Italian seasoning. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Create sauce: Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream and simmer the sauce until it slightly thickens, about 3-5 minutes.
- Add pasta and spinach: Add cooked fettuccine pasta and fresh spinach leaves to the sauce. Stir continuously until the spinach wilts, approximately 2-3 minutes.
- Finish with cheese: Stir in the freshly grated Parmesan cheese until fully melted and the sauce is creamy and smooth. Return the cooked chicken to the skillet to warm through if desired, then serve immediately.
Notes
- For best results, use freshly grated Parmesan cheese rather than pre-grated varieties for a creamier sauce.
- You can substitute fettuccine with other pasta types like penne or linguine based on preference.
- To reduce the fat content, try using half-and-half instead of heavy cream, but the sauce might be less thick.
- Ensure the chicken is thoroughly cooked to an internal temperature of 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
