When comfort food meets elegance, you get this irresistible creamy garlic butter chicken pasta. This restaurant-quality dish combines tender chicken pieces with al dente pasta, all enveloped in a rich, velvety sauce that’s infused with aromatic garlic and fresh spinach.
Perfect for busy weeknights yet impressive enough for weekend entertaining, this pasta dish strikes the perfect balance between indulgent and nutritious. The addition of fresh spinach adds both color and nutrients, making it a complete meal in one pot.
Why You’ll Love This
- Ready in just 30 minutes, perfect for busy weeknight dinners
- One-pan recipe means minimal cleanup
- Creamy sauce without being too heavy
- Versatile recipe that’s easy to customize with different vegetables
- Kids love it despite the hidden vegetables
Ingredients
- 2 tablespoons butter – Adds richness and that golden crust on the chicken.
- 1 tablespoon olive oil – A splash keeps the butter from browning too fast.
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces – Thighs are great if you like them extra juicy.
- Salt and freshly ground black pepper – Don’t be shy here; the chicken needs flavor.
- 1/2 teaspoon paprika – Adds a touch of warmth and color.
- 1/4 teaspoon red pepper flakes – Optional, but it adds a gentle heat.
- 2 cloves garlic, minced – Fresh garlic for that bold, classic flavor.
- 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped) – A little herby freshness.
Instructions
- Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
- Season chicken with salt and pepper. Cook in 2 tablespoons butter until golden brown.
- Remove chicken; add remaining butter and garlic to the pan. Sauté until fragrant.
- Pour in cream and broth. Simmer until slightly thickened.
- Add Parmesan cheese and stir until melted.
- Return chicken to the pan. Add spinach and cook until wilted.
- Toss with pasta, adding pasta water if needed to reach desired consistency.
- Season with Italian seasoning, salt, and pepper to taste.
Tips & Variations
- Substitute half-and-half for heavy cream for a lighter version
- Add sun-dried tomatoes or mushrooms for extra flavor
- Use rotisserie chicken to save time
- Make it spicy by adding red pepper flakes
- Fresh basil makes an excellent garnish
Serving Suggestions
Serve this creamy pasta with garlic bread or a crisp side salad to balance the richness. A glass of chilled white wine, such as Chardonnay or Pinot Grigio, makes the perfect pairing for an elevated dining experience.
Notes
- Leftovers keep well for up to 3 days in an airtight container
- Reheat gently with a splash of milk to restore creaminess
- Sauce will continue to thicken as it stands
FAQs
- Can I make this ahead? Yes, but it’s best served fresh. If making ahead, slightly undercook the pasta.
- Can I use frozen spinach? Fresh is preferred, but thawed and well-drained frozen spinach works too.
- Is there a dairy-free version? Try coconut cream and dairy-free Parmesan alternatives for a non-dairy option.
- Can I use different pasta shapes? Absolutely! Any medium to long pasta works well with this sauce.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 2 tablespoons butter – Adds richness and that golden crust on the chicken.
- 1 tablespoon olive oil – A splash keeps the butter from browning too fast.
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces – Thighs are great if you like them extra juicy.
- Salt and freshly ground black pepper – Don’t be shy here; the chicken needs flavor.
- 1/2 teaspoon paprika – Adds a touch of warmth and color.
- 1/4 teaspoon red pepper flakes – Optional, but it adds a gentle heat.
- 2 cloves garlic, minced – Fresh garlic for that bold, classic flavor.
- 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped) – A little herby freshness.
Steps
- Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
- Season chicken with salt and pepper. Cook in 2 tablespoons butter until golden brown.
- Remove chicken; add remaining butter and garlic to the pan. Sauté until fragrant.
- Pour in cream and broth. Simmer until slightly thickened.
- Add Parmesan cheese and stir until melted.
- Return chicken to the pan. Add spinach and cook until wilted.
- Toss with pasta, adding pasta water if needed to reach desired consistency.
- Season with Italian seasoning, salt, and pepper to taste.
Notes
- Leftovers keep well for up to 3 days in an airtight container
- Reheat gently with a splash of milk to restore creaminess
- Sauce will continue to thicken as it stands
