Chicken Spinach Fettuccini
Indulge in the creamy, savory goodness of Chicken Spinach Fettuccini, a classic pasta dish elevated with tender chicken, vibrant spinach, and a rich Parmesan cream sauce. Perfectly cooked fettuccini serves as the base for this comforting recipe, while a touch of garlic and optional red pepper flakes add layers of flavor. Quick and easy to prepare in just 40 minutes, this dish strikes the perfect balance between weeknight ease and gourmet flair. Garnish with fresh parsley for a pop of color and freshness, and watch this crowd-pleasing meal become a dinner favorite. Whether you're hosting guests or enjoying a cozy family meal, this creamy chicken fettuccini recipe delivers impeccable flavor and texture in every bite.
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Recipe Information
Ingredients
- 12 ounces Fettuccini pasta
- 2 pieces Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 4 cups Fresh baby spinach
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, season the chicken breasts on both sides with salt and ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside to rest. Once slightly cooled, slice into thin strips.
In the same skillet, melt 2 tablespoons of unsalted butter. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Lower the heat to medium and pour in the heavy cream. Stir well and let it come to a gentle simmer. Add the grated Parmesan cheese and stir until the cheese is melted and the sauce thickens, about 3-4 minutes.
Add the fresh baby spinach to the sauce and cook until wilted, about 2 minutes. If the sauce is too thick, stir in a little of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
Stir in the crushed red pepper flakes, if using.
Add the cooked fettuccini to the skillet and toss to coat evenly in the sauce. Gently fold in the sliced chicken.
Serve immediately, garnished with fresh parsley if desired. Enjoy your creamy Chicken Spinach Fettuccini!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
