Description
A creamy pasta dish with pan-seared chicken, garlic-Parmesan sauce, and fresh spinach, perfect for weeknight dinners or date nights.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 8 ounces fettuccine (or pasta of choice)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup fresh spinach (loosely packed)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
- Prepare the chicken: Pat breasts dry and pound to an even thickness if necessary. Season both sides with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Cook the breasts for 6–7 minutes per side until golden and cooked through.
- Build the sauce: Reduce heat to medium-low, add minced garlic, and sauté until fragrant. Pour in the heavy cream and warm until simmering.
- Finish with cheese and spinach: Stir in grated Parmesan until melted, then add spinach and stir until wilted.
- Combine: Toss the drained pasta in the skillet with the sauce, adding reserved pasta water if needed. Slice chicken and arrange on top of the pasta.
- Garnish and serve: Sprinkle with chopped parsley and serve immediately.
Notes
Use freshly grated Parmesan for best results. Substitute half-and-half for a lighter sauce, but expect a thinner consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Italian