Garlic Butter Chicken Pasta with Baby Spinach

Units:
Servings: Prep Time: 15 Cook Time: 30

Ingredients

Directions

  1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.
  3. Season the chicken strips with salt and black pepper. Add the chicken to the skillet and saute until cooked through and golden brown, about 5-7 minutes. Remove the chicken and set aside.
  4. In the same skillet, add the minced garlic and saute for about 1 minute until fragrant.
  5. Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
  6. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
  7. Stir in the Parmesan cheese until melted and sauce slightly thickens.
  8. Add the butter, lemon juice, and lemon zest into the sauce, stirring until the butter is melted and the sauce is smooth. Adjust seasoning with additional salt and pepper if necessary.
  9. Return the cooked chicken and any accumulated juices back to the skillet. Add the cooked pasta and toss everything together until well coated.
  10. If desired, sprinkle with crushed red pepper flakes for added heat.
  11. Garnish with chopped fresh parsley before serving.

Dietary Tags

Recipe By:

Chef AI

Garlic Butter Chicken Pasta with Baby Spinach

Ingredients

  • 8 oz (225g) pasta of choice (e.g., fettuccine or penne)
  • 2 tablespoons olive oil
  • 1 pound (450g) boneless, skinless chicken breasts, sliced into strips
  • Salt, to taste
  • Black pepper, to taste
  • 4 cloves garlic, minced
  • 2 cups (packed) baby spinach
  • 1/2 cup (120ml) chicken broth (low sodium preferred)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60g) grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Directions

  1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.
  3. Season the chicken strips with salt and black pepper. Add the chicken to the skillet and saute until cooked through and golden brown, about 5-7 minutes. Remove the chicken and set aside.
  4. In the same skillet, add the minced garlic and saute for about 1 minute until fragrant.
  5. Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
  6. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
  7. Stir in the Parmesan cheese until melted and sauce slightly thickens.
  8. Add the butter, lemon juice, and lemon zest into the sauce, stirring until the butter is melted and the sauce is smooth. Adjust seasoning with additional salt and pepper if necessary.
  9. Return the cooked chicken and any accumulated juices back to the skillet. Add the cooked pasta and toss everything together until well coated.
  10. If desired, sprinkle with crushed red pepper flakes for added heat.
  11. Garnish with chopped fresh parsley before serving.