If you’re craving a meal that feels like a warm hug in every bite, then this Creamy Garlic Tomato Chicken and Spinach Fettuccine Recipe is your new best friend. It’s a luscious blend of tender chicken, vibrant cherry tomatoes, fresh spinach, and silky cream sauce that lovingly coats every strand of fettuccine. This dish is not only packed with flavor but also quick to prepare, making it perfect for both weeknight dinners and special occasions. The combination of garlic’s aromatic depth with the brightness of tomatoes and the subtle creaminess from Parmesan creates a rich, satisfying pasta experience you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in building the perfect balance of flavors and textures. From the fresh spinach that adds a pop of color and nutrients to the creamy Parmesan that melts into the sauce, each component is simple yet essential to making this dish truly shine.
- 12 oz fettuccine pasta: The ideal long pasta that holds onto the sauce wonderfully and gives a pleasant bite.
- 1 lb boneless, skinless chicken breast, thinly sliced: Tender and quick to cook, this chicken keeps the dish hearty and protein-packed.
- 1 tablespoon olive oil: Adds a smooth richness and helps to brown the chicken beautifully.
- 3 cloves garlic, minced: Provides that essential fragrant and savory kick that wakes up the sauce wonderfully.
- 1 teaspoon Italian seasoning: A blend of herbs that adds a classic Italian flair, boosting depth without overpowering.
- 1 teaspoon salt: Enhances all the flavors without taking over.
- ½ teaspoon black pepper: Gives a subtle warmth and balance to the creamy sauce.
- 1½ cups cherry tomatoes, halved: Their sweetness and juiciness brighten the entire dish.
- 2 cups fresh baby spinach: Adds freshness, nutrition, and a lovely vibrant green color.
- 1 cup heavy cream: Creates the rich, velvety sauce that brings everything together beautifully.
- ½ cup grated Parmesan cheese: Melts into the sauce for that irresistible cheesy depth.
- ¼ teaspoon red pepper flakes (optional): For those who like a little gentle heat to excite the palate.
- Chopped parsley for garnish: Adds a fresh herbal note and pretty finishing touch.
How to Make Creamy Garlic Tomato Chicken and Spinach Fettuccine Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook the fettuccine according to the package directions until it’s al dente—tender but with a bit of bite. Drain it, but don’t forget to reserve about half a cup of the pasta water; it comes in handy later for adjusting sauce consistency.
Step 2: Sauté the Chicken
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season your thinly sliced chicken breast with salt, black pepper, and Italian seasoning. Add the chicken to the skillet and cook for about 5 to 6 minutes until it’s golden brown and cooked through. Once done, transfer the chicken to a plate and set aside.
Step 3: Build the Sauce with Garlic and Tomatoes
In the same skillet, add the minced garlic and cook for just 30 seconds until you can smell the wonderful aroma without letting it brown or burn. Then toss in the halved cherry tomatoes and cook for 3 to 4 minutes until they soften and start to release their sweet juices.
Step 4: Wilt the Spinach and Add Cream
Next, stir in the fresh baby spinach leaves and cook until they’re just wilted—that vivid green color will make you smile. Pour in the heavy cream and sprinkle the grated Parmesan cheese into the skillet, stirring gently until the sauce turns smooth, creamy, and absolutely dreamy.
Step 5: Combine and Finish the Dish
Return the cooked chicken to the skillet, then add the drained fettuccine. Toss everything together so the pasta is thoroughly coated in that luscious sauce. If the sauce feels too thick, stir in the reserved pasta water a little at a time until you reach your perfect creamy consistency. Season with additional salt, pepper, or a pinch of red pepper flakes to suit your taste.
How to Serve Creamy Garlic Tomato Chicken and Spinach Fettuccine Recipe
Garnishes
To elevate your plate, sprinkle chopped fresh parsley over the top for a burst of color and subtle herbaceous flavor. A little extra grated Parmesan cheese is always a good idea for that irresistible cheesy finish that melts on your tongue.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in a light vinaigrette to provide a refreshing contrast. Garlic bread or a crusty baguette also works wonderfully to scoop up any leftover sauce and soak up those luscious flavors.
Creative Ways to Present
For a fun twist, serve your fettuccine in individual shallow bowls garnished with edible flowers or thin lemon wedges to brighten up the look and taste. Alternatively, twirl the pasta into neat nests on the plate and lay the chicken slices artfully on top for a restaurant-worthy presentation right at home.
Make Ahead and Storage
Storing Leftovers
This Creamy Garlic Tomato Chicken and Spinach Fettuccine Recipe keeps nicely in an airtight container refrigerated for up to 3 days. The flavors meld even more after sitting, although the pasta may absorb some sauce, so a quick stir with a splash of cream or pasta water before reheating helps revive its creaminess.
Freezing
You can freeze leftovers in a freezer-safe container for up to 2 months. It’s best to undercook the pasta slightly before freezing, as it will soften further upon thawing and reheating to avoid mushiness.
Reheating
Reheat gently on the stovetop over low heat, adding a bit of cream or pasta water to loosen the sauce if needed. Microwave works too—heat in short intervals, stirring in between to keep the sauce smooth and prevent the chicken from drying out.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fettuccine is ideal for holding the creamy sauce, linguine, tagliatelle, or even penne would work well too. Just cook according to their instructions and toss with the sauce.
Is there a lighter alternative to heavy cream?
Yes, you can substitute half-and-half or a mix of milk and cream for a lighter sauce. Just keep in mind it won’t be quite as rich or thick, but still delicious.
Can I add vegetables to this dish?
Definitely! Mushrooms, sun-dried tomatoes, or bell peppers make excellent additions. Just sauté them after cooking the chicken for added flavor and texture.
How can I make this recipe spicy?
For a spicy kick, increase the red pepper flakes or add a dash of cayenne pepper while making the sauce. It adds just the right amount of heat without overpowering the other flavors.
What should I do if my sauce is too thick?
If the sauce feels too thick after combining everything, stir in reserved pasta water a little at a time. This will loosen it up while keeping the creaminess intact.
Final Thoughts
There’s something incredibly comforting about the Creamy Garlic Tomato Chicken and Spinach Fettuccine Recipe that feels like a delicious celebration of simple ingredients done right. It’s quick to whip up, endlessly satisfying, and hits all the right notes with every bite. Trust me, once you make this, it will become one of your top go-to pasta dishes for busy nights or when you simply want to treat yourself with minimal fuss. Don’t hesitate—give it a try and watch it become a family favorite in your kitchen!
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Creamy Garlic Tomato Chicken and Spinach Fettuccine Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Creamy Garlic Tomato Chicken and Spinach Fettuccine is a rich and comforting Italian-American pasta dish featuring tender chicken, fresh spinach, and juicy cherry tomatoes all coated in a luscious Parmesan cream sauce. Perfect for a quick weeknight dinner, it combines savory flavors with a hint of spice and nutritious greens for a balanced meal.
Ingredients
Pasta and Protein
- 12 oz fettuccine pasta
- 1 lb boneless, skinless chicken breast, thinly sliced
Vegetables and Herbs
- 1½ cups cherry tomatoes, halved
- 2 cups fresh baby spinach
- 3 cloves garlic, minced
- Chopped parsley for garnish
Seasonings and Sauces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain the pasta and reserve ½ cup of the pasta water. Set aside.
- Sauté Chicken: Heat olive oil in a large skillet over medium heat. Season the thinly sliced chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet and sauté for 5–6 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Cook Garlic and Tomatoes: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 3–4 minutes until they soften.
- Wilt Spinach: Stir in the fresh baby spinach and cook until it wilts, about 2 minutes.
- Prepare Cream Sauce: Lower the heat and pour in the heavy cream and add the grated Parmesan cheese. Stir continuously until the sauce becomes smooth and creamy.
- Combine Ingredients: Return the cooked chicken to the skillet and add the drained fettuccine pasta. Toss everything together to coat well with the creamy sauce. If the sauce is too thick, gradually add reserved pasta water to achieve desired consistency.
- Season and Serve: Adjust seasoning with extra salt, pepper, and red pepper flakes if using, to taste. Serve hot, garnished with chopped parsley and additional Parmesan cheese if desired.
Notes
- Substitute fettuccine with linguine or tagliatelle if preferred.
- Use half-and-half instead of heavy cream for a lighter version.
- Add mushrooms or sun-dried tomatoes for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
