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Garlic Butter Pasta with Chicken and Spinach

Close-up of creamy Garlic Butter Pasta with Chicken and Spinach tossed in a rich sauce.
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A simple and quick recipe for pasta tossed in a rich garlic butter sauce with tender chicken and wilted spinach.

Ingredients

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  • 1 pound linguine or fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup reserved pasta water
  • 1/4 cup dry white wine or chicken broth
  • 5 ounces fresh spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Add 1/2 cup of the reserved pasta water to the skillet. Bring the sauce to a gentle simmer.
  6. Add the fresh spinach to the skillet in batches, stirring until it wilts down completely.
  7. Return the cooked chicken to the skillet. Add the drained pasta to the skillet.
  8. Toss everything together well. Stir in the Parmesan cheese until the sauce coats the pasta. Add more pasta water, a tablespoon at a time, if the sauce seems too dry.
  9. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For moist chicken, do not overcook it in the skillet; it will finish cooking slightly when added back to the sauce.
  • Use linguine or fettuccine for the best sauce coating, but penne works well if you prefer a shorter pasta shape.
  • If you want a creamier sauce, stir in 1/4 cup of heavy cream along with the Parmesan cheese.

Nutrition

Find it online: https://hungryhearld.com/garlic-butter-pasta-with-chicken-and-spinach/