Description
A delicious and creamy garlic tomato chicken and spinach fettuccine recipe that combines tender chicken breasts with a rich, cheesy sauce made from heavy cream, Parmesan, and fresh vegetables. Perfect for a quick and satisfying dinner that serves four.
Ingredients
Scale
For the Pasta
- 8 oz fettuccine pasta
For the Chicken and Sauce
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped (for garnish)
Instructions
- Cook Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce and chicken.
- Season and Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides and fully cooked through, about 5-7 minutes per side depending on thickness. Remove the cooked chicken from the skillet and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, add the minced garlic and halved cherry tomatoes. Cook for 3-4 minutes until the tomatoes soften and start releasing their juices, creating a flavorful base for the sauce.
- Wilt Spinach: Add the spinach to the skillet with the tomatoes and garlic. Cook for about 2 minutes until the spinach wilts and reduces in volume.
- Make Cream Sauce: Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir well and bring the mixture to a gentle simmer, allowing the cheese to melt and the sauce to thicken slightly.
- Combine Chicken and Sauce: Slice the cooked chicken breasts into strips or bite-sized pieces. Add them back to the skillet, stirring to coat the chicken well with the creamy sauce. Let everything cook together for an additional 5 minutes so the chicken absorbs the flavors.
- Serve: Plate the cooked fettuccine and spoon the creamy garlic tomato chicken and spinach mixture over the top. Garnish with freshly chopped basil before serving for an added burst of freshness and color.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- For extra flavor, add red pepper flakes with the garlic for a mild kick.
- Cherry tomatoes can be replaced with sun-dried tomatoes for a more intense tomato flavor.
- If you prefer, swap fettuccine for another pasta shape like penne or linguine.
- This recipe can be gluten-free by using gluten-free pasta.
