If you’re searching for a weeknight dinner that feels like a cozy hug and tastes like something from your favorite Italian bistro, this Creamy Garlic Tomato Chicken and Spinach Fettuccine is the answer. Tender strips of chicken mingle with garlicky cherry tomatoes, baby spinach, and a lusciously creamy Parmesan sauce, all twirled into perfectly cooked fettuccine. It’s a dish that looks and tastes impressive, yet comes together in just over half an hour. Whether you’re feeding family or treating yourself, this recipe promises pure comfort and flavor in every forkful.
Ingredients You’ll Need
The beauty of Creamy Garlic Tomato Chicken and Spinach Fettuccine is that it relies on simple, fresh ingredients that each bring something special to the table. Every component works together to create layers of flavor, color, and irresistible texture.
- Fettuccine pasta: The classic flat noodles soak up every bit of the creamy sauce, making each bite extra satisfying.
- Chicken breasts: Sliced thin for quick, even cooking and juicy bites in every forkful.
- Olive oil: Adds richness and helps brown the chicken beautifully.
- Garlic: The backbone of the dish, infusing the sauce with irresistible aroma and flavor.
- Cherry tomatoes: Their burst of sweetness and color lifts the whole dish.
- Baby spinach: Wilts gently into the sauce, adding vibrant green color and a boost of nutrients.
- Heavy cream: The secret to a luscious, velvety sauce that clings to every strand of pasta.
- Parmesan cheese: Melts into the sauce, bringing salty, nutty depth.
- Italian seasoning: A blend of herbs that ties all the flavors together.
- Salt and black pepper: Essential for bringing out the best in every ingredient.
- Fresh basil or extra Parmesan (optional): For a final flourish of freshness and flavor.
How to Make Creamy Garlic Tomato Chicken and Spinach Fettuccine
Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil and toss in your fettuccine. Cook according to the package directions until just al dente—remember, it will finish cooking in the sauce later. Once done, drain the pasta and set it aside, reserving a splash of pasta water in case you need to loosen the sauce later.
Step 2: Sauté the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken, then sprinkle with salt, black pepper, and Italian seasoning. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the chicken to a plate and keep it warm while you build the sauce.
Step 3: Build the Garlic Tomato Base
In the same skillet, add minced garlic and sauté for about 30 seconds—just until fragrant and golden but not burnt. Add the halved cherry tomatoes and cook for 2 to 3 minutes, letting them soften and release their sweet, tangy juices into the pan.
Step 4: Make the Creamy Parmesan Sauce
Reduce the heat to medium and pour in the heavy cream, then stir in the grated Parmesan cheese. Let the sauce simmer gently for 2 to 3 minutes. The cheese will melt and the cream will thicken, creating a dreamy, velvety sauce that smells absolutely divine.
Step 5: Add Spinach and Finish the Dish
Toss in the baby spinach and stir just until it wilts into the sauce—this only takes a minute or two. Return the cooked chicken to the skillet, then add the drained fettuccine. Toss everything together so the pasta is completely coated in the creamy garlic tomato sauce. Taste and adjust seasoning if needed.
Step 6: Serve and Enjoy
Dish up the Creamy Garlic Tomato Chicken and Spinach Fettuccine while it’s hot, garnishing each plate with fresh basil leaves or an extra sprinkle of Parmesan cheese if you like. The aroma alone will have everyone rushing to the table!
How to Serve Creamy Garlic Tomato Chicken and Spinach Fettuccine
Garnishes
A handful of torn fresh basil or a generous dusting of extra Parmesan on top is all you need to elevate the dish. The basil adds a burst of color and freshness, while the Parmesan brings even more savory depth. A little cracked black pepper never hurts, either!
Side Dishes
This pasta is a complete meal on its own, but pairing it with a simple arugula salad dressed in lemon and olive oil makes a refreshing contrast. Warm, crusty garlic bread or a side of roasted vegetables also complement the Creamy Garlic Tomato Chicken and Spinach Fettuccine beautifully.
Creative Ways to Present
For a dinner party feel, twirl the pasta into neat nests using tongs, then top each portion with slices of chicken and a scatter of tomatoes and spinach. Serve in shallow bowls for a rustic, trattoria-style look, or plate on a large platter family-style for everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Garlic Tomato Chicken and Spinach Fettuccine in an airtight container in the refrigerator for up to three days. The flavors actually meld and deepen overnight, making for a delicious lunch or quick dinner the next day.
Freezing
While creamy pasta sauces can sometimes change texture in the freezer, this dish holds up surprisingly well. Freeze individual portions in airtight containers for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
To keep everything creamy and luscious, reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if necessary. The microwave also works, just stir halfway through and don’t overheat to avoid drying out the chicken.
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine is classic and holds the creamy sauce well, other long pastas like linguine or tagliatelle work beautifully. Even penne or rigatoni can be used if you prefer a shorter pasta shape.
What can I substitute for heavy cream?
You can lighten things up by using half-and-half or even evaporated milk in place of heavy cream. The sauce will be a bit less rich but still satisfyingly creamy. For a dairy-free version, try coconut cream, though it will change the flavor slightly.
How can I make this dish vegetarian?
Simply omit the chicken and add extra vegetables, such as sautéed mushrooms, zucchini, or roasted red peppers. The Creamy Garlic Tomato Chicken and Spinach Fettuccine sauce is so flavorful, you won’t even miss the meat!
Can I use pre-cooked chicken?
Yes, if you have leftover roast chicken or rotisserie chicken, just shred or slice it and add it to the sauce with the spinach to warm through. It’s a great shortcut for busy nights.
Will the sauce thicken as it sits?
Yes, the creamy sauce will continue to thicken as it stands, especially once tossed with the pasta. If you find it gets a little too thick, just stir in a splash of reserved pasta water or milk to bring it back to your ideal consistency.
Final Thoughts
There’s something magical about a bowl of Creamy Garlic Tomato Chicken and Spinach Fettuccine—it’s comforting, satisfying, and feels like a little celebration at the end of a long day. I hope you’ll give this recipe a try and share it with people you love. One bite, and it might just become your new favorite pasta night tradition!
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Creamy Garlic Tomato Chicken and Spinach Fettuccine Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Creamy Garlic Tomato Chicken and Spinach Fettuccine is a flavorful Italian-American dish combining tender chicken strips with a rich garlic tomato cream sauce, fresh baby spinach, and perfectly cooked fettuccine pasta. It’s an easy weeknight dinner that’s both comforting and packed with protein and veggies.
Ingredients
Protein & Pasta
- 12 oz fettuccine pasta
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
Sauce & Vegetables
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1½ cups cherry tomatoes, halved
- 2 cups baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- salt and black pepper to taste
Garnish
- Fresh basil or extra Parmesan, for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta and set aside.
- Cook the chicken: In a large skillet over medium-high heat, heat the olive oil. Add the sliced chicken breasts, seasoning them with salt, black pepper, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic and tomatoes: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2–3 minutes until they begin to soften and release their juices.
- Make the cream sauce: Lower the heat to medium. Stir in the heavy cream and grated Parmesan cheese, simmering for 2–3 minutes until the sauce thickens slightly and becomes creamy.
- Add spinach: Add the baby spinach to the skillet and stir gently until the spinach wilts down and blends into the sauce.
- Combine chicken and pasta: Return the cooked chicken to the skillet, then add the drained fettuccine. Toss everything together thoroughly so the pasta is well coated with the creamy sauce and chicken is evenly distributed.
- Serve: Plate the creamy garlic tomato chicken and spinach fettuccine warm. Garnish with fresh basil leaves or extra Parmesan cheese if desired, and enjoy!
Notes
- For a lighter option, substitute half-and-half or evaporated milk for the heavy cream.
- Use sun-dried tomatoes instead of cherry tomatoes for a richer, more concentrated tomato flavor.
- You can swap fettuccine with other pasta shapes like linguine or penne according to preference.
- To make it gluten free, use gluten-free pasta.
- Adjust seasoning with additional salt or pepper to suit taste.
Nutrition
- Serving Size: 1¼ cups
- Calories: 610
- Sugar: 5g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
