Description
Garlic Butter Chicken Pasta with Spinach and Tomatoes
Ingredients
12 oz spaghetti or linguine
2 tbsp olive oil or butter
2 chicken breasts, diced
2 garlic cloves, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach
½ cup chicken broth
¼ cup grated Parmesan cheese
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
Directions
Cook the pasta: Bring a large pot of salted water to a boil and cook spaghetti according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
Cook the chicken: Heat olive oil or butter in a large skillet over medium heat. Season the diced chicken with salt and pepper, and cook for 5-7 minutes until golden and fully cooked. Remove and set aside.
Sauté garlic and tomatoes: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Toss in the cherry tomatoes and cook for 2-3 minutes until softened.
Add spinach and broth: Stir in the fresh spinach and chicken broth. Let simmer for 2-3 minutes until the spinach wilts.
Combine pasta and chicken: Return the cooked chicken to the skillet and add the drained pasta. Toss everything together, adding reserved pasta water if needed to loosen the sauce.
Finish with cheese: Sprinkle with Parmesan cheese and red pepper flakes (if using). Adjust seasoning with salt and pepper to taste.
Serve: Serve warm and enjoy this flavorful, quick dinner!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your chicken breasts are diced into uniform, bite-sized pieces for even cooking. When boiling the pasta, salt the water generously—it should taste like the sea—as this seasons the pasta from within. While the pasta cooks, start the chicken. Get your skillet nice and hot before adding the oil to achieve a good sear on the chicken, creating flavorful browned bits (fond) in the pan. After removing the chicken, don’t wipe the skillet; those browned bits are key for flavor. When sautéing the garlic, keep the heat medium to prevent burning, which makes it bitter. As you add the broth, use a wooden spoon to scrape up all the fond. The final toss is crucial: combine everything off the heat, adding the starchy pasta water a little at a time until the sauce clings silkily to the pasta.
Serving Suggestions
This pasta is a complete meal but can be elevated with simple sides. Serve with a crisp green salad dressed in a light vinaigrette to cut through the richness. For a touch of freshness, garnish with chopped basil or parsley. A slice of crusty garlic bread is perfect for soaking up any remaining sauce. If you want to add more vegetables, roasted asparagus or broccoli make excellent accompaniments.
How-to Summary
In summary, this 30-minute meal involves cooking pasta and setting aside starchy water, then searing seasoned chicken in a skillet. Sauté garlic and tomatoes in the same pan, deglaze with broth, and wilt spinach. Combine everything with the pasta, using reserved water to create a glossy sauce, and finish with Parmesan and red pepper flakes.
Frequently Asked Questions
Can I use a different protein? Absolutely. Shrimp, sliced sausage, or even canned chickpeas for a vegetarian option work wonderfully. Adjust cooking times accordingly.
My sauce seems too dry. What did I do wrong? The starchy pasta water is your secret weapon. Add it gradually while tossing the pasta off the heat; the starch will emulsify with the butter and cheese to create a creamy, cohesive sauce.
How can I make this dish creamier? Stir in 1/4 cup of heavy cream or full-fat coconut milk with the chicken broth. You can also increase the Parmesan cheese or add a spoonful of cream cheese.
Is there a way to make this ahead of time? You can prep the ingredients (dice chicken, mince garlic, halve tomatoes), but for best results, cook and assemble just before serving, as the pasta can absorb the sauce.
Can I use frozen spinach? Yes. Thaw and thoroughly squeeze out all excess water from a 10-oz package of frozen spinach before adding it in step 4 to prevent a watery sauce.
Common Mistakes to Avoid
- Overcooking the Chicken: Cook just until no longer pink inside to keep it tender and juicy.
- Skipping the Pasta Water: Do not drain all your pasta water. The reserved starchy liquid is essential for sauce consistency.
- Burning the Garlic: Garlic burns in seconds. Sauté it only until fragrant (about 30-60 seconds) over medium heat.
- Crowding the Pan: Avoid adding too much chicken at once. Cook in batches if necessary to ensure proper browning.
Conclusion
This Garlic Butter Chicken Pasta is the epitome of a satisfying, restaurant-quality weeknight dinner that comes together in one pan. It masterfully balances protein, vegetables, and carbs with a rich, garlicky sauce. By following the detailed steps and avoiding common pitfalls, you can consistently create a flavorful and impressive dish. Its versatility with ingredients and speed of preparation make it a reliable recipe to keep in your regular rotation for any night of the week.