Creamy Parmesan Chicken Pasta

$- 8 oz fettuccine pasta - 2 boneless, skinless chicken breasts, sliced into strips - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 cup baby spinach - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For this recipe, use precise measurements for the best results. The pasta should be 8 ounces, which is about half a package. The chicken breasts should be about 1 pound total. I prefer using fresh garlic, but you can use pre-minced garlic too. The heavy cream adds richness, while the Parmesan cheese gives it that classic flavor. You might want to swap items based on what you have. Here are some swaps: - Use penne or spaghetti if you don’t have fettuccine. - Chicken thighs work well instead of breasts. - For a lighter sauce, try half-and-half instead of heavy cream. - You can use any cheese that melts well, like mozzarella or cheddar. - Spinach can be replaced with kale or arugula for a different taste. These substitutions keep the dish tasty and fun! {{ingredient_image_1}} First, fill a large pot with water. Add a pinch of salt and bring it to a boil. Once boiling, add 8 oz of fettuccine pasta. Cook it according to the package instructions, usually about 8-10 minutes. Stir the pasta occasionally to prevent sticking. When done, drain the pasta in a colander. Make sure to save 1/2 cup of the pasta water for later. Set the drained pasta aside. In a large skillet, pour in 2 tablespoons of olive oil. Heat it over medium heat until hot. While the oil heats, slice 2 boneless, skinless chicken breasts into strips. Once the oil is hot, add the chicken to the skillet. Season the chicken with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the chicken for about 5-7 minutes. Stir it often until it turns golden brown and is fully cooked. Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add 3 minced garlic cloves. Sauté the garlic for about 30 seconds until it smells great. Next, pour in 1 cup of heavy cream. Bring it to a gentle simmer while stirring regularly. Once simmering, reduce the heat to low. Gradually add 1 cup of grated Parmesan cheese. Whisk it until melted and smooth. Now, stir in 1 cup of baby spinach. Let it cook until the spinach wilts down. If the sauce is too thick, add a bit of the reserved pasta water. It helps reach the perfect creamy consistency. Finally, add the cooked chicken and fettuccine to the skillet. Toss everything together to coat in the sauce. Adjust salt and pepper to taste. Let it sit for a minute before serving. To make a smooth cream sauce, use low heat. High heat can cause it to separate. Start with heavy cream. Whisk in the Parmesan cheese slowly. Stir constantly until it melts. This keeps the sauce creamy. If it gets too thick, add some reserved pasta water. This helps to reach the right consistency. The sauce should cling to the pasta, not drip off. Cook the chicken in olive oil for great flavor. Slice the chicken into strips for even cooking. Season it well with salt, pepper, and Italian seasoning. This adds depth to the dish. Cook it until golden brown, about 5-7 minutes. Make sure it is fully cooked. Use a meat thermometer if needed. It should reach 165°F (75°C). This ensures safety and taste. Presentation is key to a great meal. Use a large plate to serve the pasta. This allows the food to shine. Garnish with fresh parsley for color. A sprinkle of extra Parmesan adds a nice touch. For flair, place a few spinach leaves on top. This makes the dish look fresh and inviting. A well-presented dish can enhance the dining experience. Pro Tips Perfectly Cooked Pasta: To ensure your fettuccine is perfectly al dente, cook it just until it's slightly firm to the bite. Remember, it will continue to cook slightly when mixed with the sauce. Seasoning the Chicken: For maximum flavor, let the chicken marinate in olive oil, salt, pepper, and Italian seasoning for 15-30 minutes before cooking. This will enhance its taste and tenderness. Cheese Quality Matters: Use freshly grated Parmesan cheese instead of pre-grated for a creamier sauce. Freshly grated cheese melts better and adds more flavor. Vegetable Variations: Feel free to add other vegetables like sun-dried tomatoes or mushrooms for extra texture and flavor. Just sauté them along with the garlic for the best results. {{image_2}} You can make Parmesan chicken pasta even better by adding vegetables. Veggies boost the flavor and nutrients. Some great options include: - Broccoli: Add it with the pasta in the last few minutes of cooking. - Peas: Stir them into the sauce for a sweet pop. - Bell Peppers: Sauté them with the chicken for extra color. - Zucchini: Slice it thin and add it to the sauce as it cooks. Adding veggies makes the dish colorful and tasty. Feel free to mix and match your favorites! You don’t have to stick to fettuccine. Many pasta types work well in this dish. Here are some alternatives: - Penne: Its shape holds the sauce nicely. - Bowties: They add a fun twist to your plate. - Spaghetti: A classic choice that pairs well with creamy sauce. - Whole Wheat Pasta: This option adds fiber and a nutty taste. Experimenting with different pasta shapes keeps the meal exciting every time! If you want to switch the protein, there are delicious choices. Try these: - Shrimp: Cook them quickly for a seafood twist. - Tofu: A great plant-based option for a hearty meal. - Turkey: Use ground turkey for a leaner choice. - Sausage: Italian sausage adds a spicy kick to the dish. These options let you customize the recipe to fit your taste and dietary needs. Enjoy exploring! After you enjoy your Parmesan chicken pasta, store leftovers in an airtight container. Let the pasta cool before sealing it. This helps keep it fresh. Place it in the fridge for up to three days. The cream sauce may thicken, but it still tastes great. When you are ready to eat the leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, cover the dish with a lid. Heat it in short bursts, stirring in between. This keeps the pasta moist. If using a skillet, add a splash of water to help loosen the sauce. Heat on low until warm. You can freeze Parmesan chicken pasta for up to three months. However, the cream sauce may change texture when thawed. To freeze, place the cooled pasta in a freezer-safe container. Label it with the date. When ready to eat, thaw it overnight in the fridge. Then, reheat using the tips above. Enjoy your meal! To make Parmesan Chicken Pasta gluten-free, choose gluten-free fettuccine. Many options are made from rice or corn. Follow the same cooking steps as regular pasta. Check the package for cooking times. You can also use gluten-free flour to thicken your sauce if needed. Yes, you can use low-fat ingredients. Try low-fat cream or milk instead of heavy cream. This change will make the dish lighter. You can also use reduced-fat Parmesan cheese. Keep in mind that the sauce may be less creamy but still tasty. Several sides work great with Parmesan Chicken Pasta. Here are some of my favorites: - Garlic bread - A crisp green salad - Roasted vegetables - Steamed broccoli - Sautéed zucchini These sides add color and flavor to your meal. You learned about key ingredients for the creamy Parmesan chicken pasta. I shared step-by-step cooking tips to ensure success. You also explored ways to customize the dish with variations, plus important storage info. Remember, cooking is about experimenting and having fun. Keep these tips handy as you create your own delicious meals. Enjoy every bite, and don't hesitate to tweak the recipe to fit your taste!$

Creamy Parmesan Chicken Pasta

A delicious and creamy pasta dish featuring chicken, Parmesan cheese, and spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

8 oz fettuccine pasta
2 pieces boneless, skinless chicken breasts, sliced into strips
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup baby spinach
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Begin by cooking the fettuccine pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes until the chicken is cooked through and lightly browned. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a simmer, stirring regularly. Reduce the heat to low and gradually add the grated Parmesan cheese, whisking until melted and creamy.
Stir in the baby spinach and let it wilt in the sauce. If the sauce is too thick, add in a bit of the reserved pasta water until you reach your desired consistency.
Add the cooked chicken and fettuccine to the skillet, tossing to coat everything in the creamy sauce. Adjust salt and pepper to taste.
Remove from heat and let it sit for a minute before serving.

Notes

Serve garnished with fresh parsley and extra Parmesan cheese.

Keyword chicken, creamy, Parmesan, pasta, spinach