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
Scale
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
