Garlic Parmesan Chicken with Spinach Pasta
Creamy Garlic Parmesan Chicken over Spinach-Infused Fettuccine
Ingredients:
2 large boneless, skinless chicken breasts (about 1 pound)
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
12 ounces fettuccine pasta
3 tablespoons butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese, plus more for serving
4 cups fresh spinach, roughly chopped
1/4 cup fresh basil, chopped
1/4 teaspoon red pepper flakes (optional)
1 tablespoon fresh lemon juice
Directions:
Cut chicken breasts horizontally into thinner cutlets, or pound them to an even thickness of about 1/2 inch.
Season chicken on both sides with salt, pepper, paprika, and half of the Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove to a plate and cover to keep warm.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
In the same skillet used for the chicken, reduce heat to medium and add the butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Add the remaining Italian seasoning and red pepper flakes if using. Cook for 2-3 minutes until slightly thickened.
Whisk in the Parmesan cheese until smooth and creamy. If sauce is too thick, add some of the reserved pasta water to thin it out.
Add the spinach to the sauce and stir until wilted, about 1-2 minutes.
Add the drained pasta to the sauce and toss to coat. Stir in the lemon juice and fresh basil.
Slice the chicken into strips and place on top of the pasta. Garnish with additional Parmesan cheese and fresh basil if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 650 kcal | Servings: 4 servings