Creamy Garlic Tomato Chicken and Spinach Fettuccine

If you’re in the mood for a pasta dish that’s both creamy and fresh with bold, savory flavors, this Creamy Garlic Tomato Chicken and Spinach Fettuccine will surely hit the spot. Tender chicken, sweet cherry tomatoes, and vibrant spinach come together in a rich, garlicky cream sauce that’s beautifully balanced with the richness of Parmesan cheese. Served over fettuccine pasta, this dish is a perfect combination of indulgence and freshness, offering a meal that feels fancy without being overly complicated.

This dish is a great option for busy weeknights, special dinners, or any occasion when you want a comforting yet light meal. The garlic-infused cream sauce perfectly complements the succulent chicken and sweet cherry tomatoes, making every bite something to savor. Plus, it’s a one-pan wonder, making cleanup a breeze and cooking a lot easier.

Why You’ll Love This Recipe

There’s a lot to love about this Creamy Garlic Tomato Chicken and Spinach Fettuccine. It’s creamy and comforting, with the right balance of rich and fresh flavors. The garlic sauce is aromatic and indulgent, while the tomatoes add just the right amount of sweetness, and the spinach offers a boost of color and nutrition. It’s also incredibly quick to make, coming together in just 30 minutes, so it’s perfect for busy weeknights. With chicken, pasta, and vegetables all in one dish, it’s a balanced and satisfying meal that everyone will enjoy. Whether you’re a garlic lover, a fan of creamy sauces, or just craving a comforting pasta dinner, this recipe is sure to become a favorite.

Ingredients

For the Pasta and Sauce:

  • Fettuccine pasta
  • Boneless, skinless chicken breasts
  • Olive oil
  • Garlic, minced
  • Cherry tomatoes, halved
  • Spinach
  • Heavy cream
  • Grated Parmesan cheese

For Seasoning:

  • Salt and pepper to taste
  • Fresh basil, chopped (for garnish)

Variations

This recipe can be customized to suit different tastes or dietary preferences:

  1. Vegetarian: To make this a vegetarian dish, you can omit the chicken and add extra vegetables like mushrooms, zucchini, or bell peppers. You could also use chickpeas or a plant-based protein for added texture.
  2. Dairy-Free: Use coconut cream or almond milk as a substitute for heavy cream and nutritional yeast in place of Parmesan to make this recipe dairy-free.
  3. Spicy Version: Add a pinch of red pepper flakes when cooking the garlic for a spicy kick, or top the dish with a drizzle of hot sauce.
  4. Low-Carb: Substitute the fettuccine pasta with zucchini noodles or a low-carb pasta alternative to make this dish keto-friendly.
  5. Herb Variations: Experiment with different fresh herbs like thyme, oregano, or rosemary to change the flavor profile of the dish.

How to Make the Recipe

Step 1: Cook the Fettuccine Pasta

Cook the fettuccine pasta according to the package instructions. Once cooked, drain and set aside. Be sure to cook the pasta al dente for the best texture.

Step 2: Cook the Chicken

Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until they are browned and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Garlic and Tomatoes

In the same skillet, add the minced garlic and halved cherry tomatoes. Sauté for about 2-3 minutes, or until the tomatoes start to soften and release their juices. This will help develop the flavor base for the sauce.

Step 4: Wilt the Spinach

Add the spinach to the skillet and cook for another 1-2 minutes, until the spinach wilts down and reduces in volume.

Step 5: Make the Creamy Sauce

Stir in the heavy cream and Parmesan cheese, and bring the mixture to a simmer. Let the sauce cook for about 3-4 minutes, or until it thickens slightly. If the sauce gets too thick, you can add a splash of chicken broth or pasta water to loosen it up.

Step 6: Combine with Chicken and Pasta

Slice the cooked chicken into thin strips or bite-sized pieces. Add the chicken back into the skillet and cook for an additional 5 minutes to ensure everything is well combined and heated through. Add the cooked fettuccine pasta to the skillet, and toss it in the creamy sauce until the pasta is well-coated.

Step 7: Serve and Garnish

Serve the creamy garlic tomato chicken and spinach over the fettuccine pasta. Garnish with freshly chopped basil for a pop of color and fresh flavor. Serve immediately and enjoy!

Tips for Making the Recipe

  • Use Fresh Garlic: Fresh garlic will give the sauce a much stronger, aromatic flavor than pre-minced garlic or garlic powder.
  • Don’t Overcook the Chicken: To keep the chicken tender and juicy, be careful not to overcook it. Use a meat thermometer to check for doneness (165°F or 74°C).
  • Pasta Water: When draining the pasta, save a cup of pasta water. It can be added to the sauce to adjust the consistency if needed, and the starch helps the sauce cling to the pasta.
  • Use a Large Skillet: A large skillet ensures there’s enough space to sauté the garlic and cook the sauce without overcrowding.
  • Make it Lighter: For a lighter version, you can use half-and-half instead of heavy cream, or substitute the cream with Greek yogurt for extra protein.

How to Serve

Creamy Garlic Tomato Chicken and Spinach Fettuccine is a complete meal on its own, but it pairs wonderfully with a simple side salad or crusty bread. A fresh green salad with a tangy vinaigrette will provide a nice contrast to the rich, creamy pasta. Garlic bread or toasted baguette slices are perfect for soaking up the delicious sauce. You could also add some roasted vegetables on the side for extra flavor and nutrition, such as roasted broccoli or asparagus.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as they sit, and the creamy sauce will be just as delicious when reheated.

Freezing

This dish can be frozen, though the texture of the cream sauce may change slightly after freezing. To freeze, let the dish cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. To reheat, thaw overnight in the fridge and heat it in a skillet over low heat, adding a bit of chicken broth or cream to restore the sauce’s creamy consistency.

Reheating

Reheat leftovers in a skillet over medium heat, stirring occasionally to ensure the sauce doesn’t separate. You can add a splash of milk or chicken broth to loosen the sauce and make it creamy again. Alternatively, you can reheat in the microwave in 30-second intervals, stirring in between.

FAQs

1. Can I use a different type of pasta?

Yes, you can substitute the fettuccine with any pasta you prefer, such as penne, spaghetti, or linguine. Just keep in mind that cooking times may vary depending on the type of pasta you use.

2. Can I make this dish without chicken?

Yes, you can omit the chicken and make this a vegetarian pasta by adding more vegetables such as mushrooms, zucchini, or roasted peppers. Alternatively, you can use a plant-based protein like tofu or tempeh.

3. Can I use frozen spinach?

Yes, you can use frozen spinach. Be sure to thaw it first and squeeze out any excess water before adding it to the dish.

4. Can I make this dish ahead of time?

Yes, you can prepare the sauce and cook the chicken ahead of time. Store the sauce and chicken separately in the refrigerator, and then combine them with freshly cooked pasta when you’re ready to serve.

5. Is it possible to make this dairy-free?

Yes, you can substitute the heavy cream with coconut cream or almond milk and use a dairy-free cheese like nutritional yeast to achieve a similar flavor.

6. Can I add more vegetables?

Absolutely! You can add additional vegetables such as roasted bell peppers, mushrooms, or even peas to make the dish even more nutritious.

7. How can I make the sauce thicker?

If the sauce is too thin, you can let it simmer longer to reduce and thicken. Alternatively, you can mix a tablespoon of cornstarch with a bit of water and stir it into the sauce to help thicken it.

8. Can I use store-bought tomato sauce instead of fresh tomatoes?

Yes, you can substitute the fresh tomatoes with a can of diced tomatoes or store-bought tomato sauce if you prefer. Just be sure to adjust the seasoning accordingly.

9. How spicy is this dish?

This recipe is not spicy, but if you prefer a kick of heat, you can add red pepper flakes to the garlic when sautéing it or top the dish with a drizzle of hot sauce.

10. How can I make this dish even creamier?

For an extra creamy texture, add more heavy cream or a dollop of cream cheese to the sauce. You can also use half-and-half for a lighter but still creamy sauce.

Conclusion

The creamy garlic sauce, tender chicken, sweet tomatoes, and vibrant spinach come together to create a delightful meal that’s both indulgent and balanced. Whether you’re making it for a weeknight dinner or a special occasion, this dish is sure to impress. Quick to prepare, full of flavor, and easy to make, it’s guaranteed to become a favorite in your recipe collection.

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Creamy Garlic Tomato Chicken and Spinach Fettuccine


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  • Author: Amelia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This Creamy Garlic Tomato Chicken and Spinach Fettuccine combines juicy, seasoned chicken with a rich, creamy sauce made from garlic, cherry tomatoes, spinach, and Parmesan. Served over fettuccine pasta, this dish is a perfect balance of flavors—creamy, savory, and fresh—making it an irresistible weeknight meal.


Ingredients

Scale
  • 8 oz fettuccine pasta
  • 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 fettuccine pasta according to package instructions. Drain and set aside.
  • Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on both sides and cooked through. Remove from skillet and set aside.
  • In the same skillet, add minced garlic and halved cherry tomatoes. Cook for about 3-4 minutes until the tomatoes start to soften and release their juices.
  • Add spinach and cook until wilted, about 2 minutes.
  • Stir in heavy cream and grated Parmesan cheese. Bring the mixture to a simmer, allowing the sauce to thicken.
  • Slice the cooked chicken and add it back to the skillet. Stir everything together and cook for an additional 5 minutes, allowing the chicken to absorb the flavors.
  • Serve the creamy garlic tomato chicken and spinach over the fettuccine pasta. Garnish with fresh chopped basil.

Notes

  • For extra flavor, you can add a pinch of red pepper flakes to the garlic and tomato mixture for a bit of heat.
  • If you’d like to lighten the dish, you can substitute the heavy cream with half-and-half or use a lower-fat option.
  • Add more vegetables like bell peppers or zucchini for added color and nutrients.
  • For a dairy-free version, use a non-dairy cream alternative and skip the Parmesan or use a dairy-free substitute.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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