Creamy Garlic Parmesan Chicken Pasta
A rich and flavorful pasta dish featuring tender chicken, buttery noodles, and a silky Parmesan sauce, enhanced with sautéed spinach and roasted tomatoes.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 ounces linguine or spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup cherry or grape tomatoes, halved
- 2 cups baby spinach
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Boil a pot of salted water and cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
- Pat chicken dry and season with salt, pepper, paprika, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and cook chicken for 6–7 minutes per side until golden brown and fully cooked. Remove and set aside to rest before slicing.
Building the Sauce
- In the same pan, melt butter and add minced garlic. Sauté for about 1 minute until fragrant.
- Add halved tomatoes and cook until they soften slightly and release their juices.
- Pour in the cream and stir in Parmesan cheese. Simmer for 3–4 minutes until thick and smooth. Add a small splash of pasta water if needed to reach your desired consistency.
Final Steps
- Stir in spinach until wilted, then add cooked pasta. Toss to coat everything evenly in the sauce.
- Top with sliced chicken and garnish with more Parmesan and chopped parsley. Serve warm and enjoy.
Notes
Boost the flavor by deglazing the pan with a splash of white wine before adding the cream. For extra texture, add a sprinkle of toasted breadcrumbs or crushed red pepper before serving. Keep leftovers in the fridge for up to 3 days and reheat slowly over low heat with a little milk or cream. Swap spinach for kale or add mushrooms for a heartier twist.