Creamy garlic chicken and pasta with spinach

There’s something about a warm bowl of pasta that feels like a hug — and this dish gives you that in every forkful. I make this creamy garlic chicken and pasta when I crave a cozy, no-fuss dinner that still feels a little fancy. Picture glossy, garlicky sauce clinging to ribbons of pasta, bites of golden chicken, and bright green spinach wilted just enough to keep its color. The kitchen smells heavenly — buttery garlic, a hint of lemon, and that melted Parmesan note that makes everyone pause and say, “Wait, what’s for dinner?” Cozy nights, busy weeks, or unexpected guests — this one always delivers comfort fast.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This dish shows up with creamy richness, garlicky brightness, and a satisfying chew from the pasta. It tastes decadent but cooks fast, so you get restaurant vibes without the fuss. The sauce clings to the pasta for silky texture, the chicken gives meaty satisfaction, and the spinach adds a pop of color and freshness. It’s so easy even your perfectionist friend will relax a little — and who doesn’t love crispy edges on the chicken and a whisper of lemon at the end?

Ingredients

For the Main Dish:

• 8 oz fettuccine or penne
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced (about 2 tbsp)
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese (plus more for serving)
• 4 cups fresh baby spinach (packed)
• 1 tbsp lemon juice (about 1/2 lemon)
• 1 tsp cornstarch mixed with 1 tbsp cold water (optional thickener)
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste

For the Sauce / Garnish (if applicable):

• Extra Parmesan for serving
• Chopped fresh parsley or basil (optional)

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the 8 oz fettuccine until just shy of al dente (usually 1–2 minutes less than package directions). Reserve 1/2 cup pasta water, then drain. That starchy water helps the sauce cling later — don’t toss it! You’ll hear the pasta slapping the pot and smell a warm, wheaty aroma; that’s home.

Step 2:

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and sear the chicken pieces in a single layer until golden, about 4–5 minutes without moving them too much. Season with salt and pepper. Flip and cook another 3–4 minutes until cooked through. If you prefer, sprinkle a little paprika for color. Transfer chicken to a plate and cover loosely.

Step 3:

Reduce heat to medium and add 2 tbsp butter to the skillet. Sauté the chopped onion until translucent and soft, about 3–4 minutes, then add the minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant — your kitchen should smell like garlic heaven. Pour in 1 cup chicken broth and scrape up the browned bits; that’s flavor gold.

Step 4:

Add 1 cup heavy cream and bring to a gentle simmer. Stir in the 1 cup grated Parmesan until the sauce smooths out. If the sauce seems thin, whisk in the cornstarch slurry a little at a time until it coats the back of a spoon. Return the chicken to the pan and stir in the cooked pasta and 4 cups fresh spinach. Toss until the spinach wilts and the pasta glistens. Add reserved pasta water a splash at a time if you need to loosen the sauce.

Step 5:

Finish with 1 tbsp lemon juice, adjust salt and pepper, and sprinkle more Parmesan and chopped parsley if you like. Serve hot, and listen for that quiet slurp as forks dive in — I always twirl the pasta into a mound and top with extra cheese. Let it sit a minute; the sauce thickens slightly and flavors meld.

Pro Tips

• Brown the chicken well. Those golden edges add texture and deep flavor — don’t crowd the pan or it will steam instead.
• Reserve pasta water. That starchy liquid saves a watery sauce and helps everything cling beautifully.
• If you like a thicker sauce, reduce the cream by simmering 1–2 minutes longer or use the cornstarch slurry in small increments.
• Grate your own Parmesan. Pre-grated often contains anti-caking agents and won’t melt as luxuriously.

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 1 lb firm tofu (press and cube) for a vegetarian option — pan-sear until golden. Expect a firmer texture and soak up the sauce well.
• Use 1 cup plain Greek yogurt thinned with 1/3 cup milk instead of heavy cream for a lighter sauce; heat gently to avoid curdling.
• For dairy-free: use 1 cup coconut cream and nutritional yeast instead of Parmesan; the flavor shifts but stays creamy and satisfying.
• Gluten-free pasta works just as well; adjust cook time per package and rely on the same pasta water trick.

Variations & Tips

• Make it spicy: add an extra 1/2 tsp red pepper flakes or a splash of hot sauce.
• Kid-friendly: omit red pepper flakes and add peas or broccoli florets for color and fun texture.
• Herbaceous twist: stir in chopped sun-dried tomatoes and fresh basil for an Italian picnic vibe.
• One-pan version: cook pasta directly in the sauce with extra broth (about 2 cups) and simmer until tender for fewer dishes.
• Cheesy twist: fold in 4 oz cream cheese for an ultra-silky finish and tangy richness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything through to the end, then cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or cream to revive the sauce.

Can I double the recipe?

Sure thing. Use a larger skillet or split across two pans so you don’t crowd the chicken — sear in batches. You might need a bit more broth or cream depending on pan evaporation.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and finish with a small pat of butter if you can for flavor balance.

How do I know it’s done?

Look for golden-browned chicken edges and an internal chicken temperature of 165°F. The sauce should coat the pasta and shimmer without looking watery.

What if I don’t have ingredient X?

Out of Parmesan? Use Pecorino or a mix of grated cheddar and nutritional yeast in a pinch. No spinach? Toss in arugula or frozen peas near the end.

How I Like to Serve It

I serve this with a crisp green salad and crusty bread to mop the sauce — simple but satisfying. For a casual date night, pair it with a chilled Pinot Grigio; for family dinner, a cold lemonade makes kids happy. It fits weeknights, cozy weekends, and even small celebrations when you want something that feels special but not stressful.

Notes

• Store leftovers in the fridge up to 3 days. Reheat over low heat with a splash of broth or cream.
• Cook chicken to a safe temp of 165°F and use a meat thermometer if you’re unsure.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!