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