Chicken and spinach pasta with garlic cream sauce

Okay, full disclosure: I once tried to flirt my way into date-night points by whipping up garlic cream pasta and nearly set off the smoke alarm. Fast forward, I tamed that drama into a dependable, weeknight hero I now make at least once a month. This Chicken and Spinach Pasta with Garlic Cream Sauce looks fancy, but it behaves like a cozy friend — comforting, a little cheesy, and always ready to please. If you love creamy sauce that clings to every noodle and tender seared chicken that still gives a little when you cut it, you’ll love this. Bonus: it smells like garlic and dinner-table success within 20 minutes.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This recipe tastes like a restaurant plate without the fuss. The sauce gets velvety from the **heavy cream** and **Parmesan**, the **spinach** adds bright color and freshness, and the seared **chicken** gives you savory, juicy bites. It blends creamy, garlicky, and slightly tangy in a way that makes you want to dive in with a fork. It’s so easy even your oven can’t mess it up — and the kitchen will smell like a garlic-scented hug.

Ingredients

For the Main Dish:

• 12 oz dried pasta (fettuccine, penne, or linguine)
• 1 lb boneless, skinless chicken breasts (about 2 medium)
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced (about 2 tbsp)
• 6 oz baby spinach (about 6 packed cups)
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 tbsp all-purpose flour (optional, for thicker sauce)
• 1 tbsp fresh lemon juice (optional, brightens it up)
• 1/4 tsp red pepper flakes (optional, for heat)
• Chopped parsley for garnish (optional)

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan and a grind of black pepper for serving

How I Make It

Step 1:

I start by bringing a big pot of salted water to a boil for the pasta. While it heats, I butterfly the chicken breasts or pound them slightly so they cook evenly, then pat them dry and season both sides with **salt** and **pepper**. Heat a large skillet over medium-high, add **1 tbsp olive oil**, and when it shimmers, lay the chicken in the pan. You’ll hear a satisfying sizzle — that’s flavor forming. Cook about 5–6 minutes per side until nicely browned. Transfer to a plate and tent with foil.

Step 2:

Drop the pasta into the boiling water and cook to **al dente** (check the package; usually **8–10 minutes**). While the pasta cooks, reduce the heat to medium and add **2 tbsp butter** to the same skillet. When it melts, add the **minced garlic** and sauté for about 30–45 seconds until fragrant — the smell will make you smile. Don’t let it brown or it will taste bitter.

Step 3:

Sprinkle in the **1 tbsp flour** if you want a thicker sauce and cook it 30 seconds, stirring. Pour in **1/2 cup chicken broth**, scraping up the brown bits from the pan, then add **1 cup heavy cream**. Stir and bring the sauce to a gentle simmer — you’ll see it bubble softly and thicken within a couple minutes. Add the **Parmesan** a handful at a time and stir until silky. Toss in the **spinach** in batches; it will wilt and turn a gorgeous deep green. Add **1 tbsp lemon juice** and **red pepper flakes** if using; this lifts the creaminess with brightness and a little kick.

Step 4:

Slice the rested chicken into strips or bite-sized pieces. Drain the pasta, reserving about 1/2 cup pasta water. Add the pasta to the skillet with the sauce and toss to coat. If the sauce seems tight, splash in reserved pasta water a little at a time until it loosens and clings to the noodles. Stir in the chicken and heat through for a minute; the chicken should reach an internal temperature of 165°F and cut juicy with no pink center.

Step 5:

Plate the pasta, sprinkle with extra **Parmesan** and chopped parsley, and finish with a crack of black pepper. Serve hot while the sauce still feels velvety and warm. Watch the colors — creamy off-white sauce, glossy deep green spinach, and those golden-brown chicken edges — beautiful and delicious.

Pro Tips

• Use freshly grated **Parmesan** for melting and flavor — pre-grated powders don’t melt as smoothly.
• Don’t overcrowd the pan when searing chicken; give pieces room for a golden crust.
• Reserve pasta water — the starch helps the sauce emulsify and cling to the noodles.
• If you prefer lighter sauce, swap half the heavy cream for milk and skip the flour, but taste as you go.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap **chicken** for firm tofu or chickpeas for a vegetarian option — tofu gives a similar protein kick but soaks up sauce flavor differently.
• Use Greek yogurt or sour cream instead of some heavy cream to cut richness (temper yogurt with a little hot sauce first to prevent curdling).
• Choose gluten-free pasta if needed; the sauce stays the same, but cooking times may vary.
• To make it dairy-free, use a plant-based cream and nutritional yeast in place of Parmesan — the texture changes but you keep the creamy comfort.

Variations & Tips

• Spicy: Add an extra 1/4–1/2 tsp red pepper flakes and finish with a squeeze of lime.
• Kid-friendly: Skip the red pepper flakes, cut chicken into small bites, and stir in a little extra cheese.
• Vegetarian: Omit chicken, add sautéed mushrooms and roasted red peppers for depth.
• Lemony twist: Add 2 tsp lemon zest and extra juice for a bright finish.
• Pesto swirl: Stir 2 tbsp basil pesto into the sauce for herbaceous complexity.
• One-pan shortcut: Use pre-cooked rotisserie chicken and save 8–10 minutes.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the pasta and chicken, then store sauce and components separately in airtight containers for up to 3 days. Reheat gently on the stove, adding a splash of water or cream to loosen the sauce.

Can I double the recipe?

Sure thing. Use a larger pot and a bigger skillet or cook the chicken in batches to avoid overcrowding. Sauce volume scales fine, just taste as you go.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil as a swap and consider finishing with a pat of butter for flavor.

How do I know it’s done?

You’ll see a golden sear on the chicken and the interior reach 165°F. Pasta should feel **al dente** — tender but with a slight bite. Sauce should coat the back of a spoon.

What if I don’t have ingredient X?

Out of heavy cream? Use half-and-half plus a tablespoon of butter. No Parmesan? Try Pecorino or a splash of cream with extra salt and a little nutritional yeast for umami.

How I Like to Serve It

I love this for a cozy weeknight when I want something fancy without effort. Pair it with a crisp green salad and a glass of chilled Sauvignon Blanc for dinner guests, or serve with crusty bread to sop up every last strand of sauce on a rainy night. It also travels well for potlucks — keep the sauce separate and combine just before serving.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or water.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: You just made a creamy, garlicky pasta that looks and tastes like a little celebration — now go impress someone — or just yourself — with your homemade masterpiece!