Garlic Chicken Pasta
Servings: 4 servings
Calories: 904cal
Ingredients
- 1.5 pounds boneless skinless chicken breasts 680g
- garlic salt to taste
- black pepper to taste
- onion powder to taste
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 Tablespoon minced garlic heaping
- 2 cups heavy whipping cream
- ½ cup grated parmesan cheese
- 6 ounces raw spinach leaves
- 8 ounces ziti pasta cooked al dente
Instructions
- Trim chicken of excess fat.1.5 pounds boneless skinless chicken breasts
- Combine garlic salt, black pepper, and onion powder. Season both sides with some of the mixture (to taste) and reserve the rest.
- Heat olive oil in a skillet over medium-high heat until shimmering. Cook chicken breasts in oil for 4-5 minutes per side, they should be golden brown. Cover skillet and reduce heat to low to cook the center of the chicken, about 10 minutes more.1 Tablespoon olive oil
- Remove chicken from skillet and keep warm.
- Melt butter in skillet then add minced garlic, cooking for a minute or until fragrant.1 Tablespoon butter, 1 Tablespoon minced garlic
- Add heavy whipping cream, more seasoning blend (to taste), and grated parmesan cheese. Whisk together and bring to a boil over medium-high heat.2 cups heavy whipping cream, 1/2 cup grated parmesan cheese
- Stir in spinach leaves.6 ounces raw spinach leaves
- Slice the chicken, then add it back to the skillet. Add cooked pasta. Cook another 5 minutes, or until heated through.8 ounces ziti pasta
Notes
- You may want to reserve some pasta water in case you need to loosen the sauce at all.
- While we used ziti pasta for this dish you can use any of your favorite noodles. Other suggestions would be rotini, mostaccioli, bowties, linguini, or spaghetti.
- You can substitute the heavy whipping cream with half and half if needed, or whole milk. Regular milk can also be used, but keep in mind that the dish will be less rich and not as thick. Milk has a significantly higher water content than cream, so if you replace the cream, you may need to simmer longer to thicken.
- Fresh raw spinach is preferable, though frozen spinach will also work if you allow it to thaw and squeeze out as much of the excess water as possible. You can substitute with kale, or omit the spinach altogether if it isn't your fancy.
- You can simply season the chicken with each individual seasoning (to taste) without combining them, if preferred.
Nutrition
Serving: 1serving | Calories: 904cal | Carbohydrates: 49g | Protein: 50g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 256mg | Sodium: 399mg | Potassium: 1127mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5930IU | Vitamin C: 15mg | Calcium: 201mg | Iron: 3mg
