This Creamy Garlic Tomato Chicken and Spinach Fettuccine is the ultimate comfort meal that feels both indulgent and fresh–a swirl of tender fettuccine coated with a luscious, garlicky tomato cream sauce, studded with juicy pieces of chicken and vibrant baby spinach. It’s a dish that brings together rich flavors and vibrant colors, making every bite a total joy. Whether you’re cooking for family, friends, or a cozy night in, Creamy Garlic Tomato Chicken and Spinach Fettuccine promises to win hearts and leave everyone asking for seconds!

Creamy Garlic Tomato Chicken and Spinach Fettuccine Recipe - Recipe Image

Ingredients You’ll Need

Gather these simple but essential ingredients that create magic together on your plate—they each lend their own unique voice, whether it’s creamy richness, bright garden flavor, or a punch of savory goodness.

Fettuccine pasta (12 oz): Its wide, flat shape perfectly cradles the creamy sauce, ensuring every forkful is satisfying.
Boneless, skinless chicken breasts (1 pound, sliced thin): Quickly cooked, they soak up all the seasoning and stay juicy in the final dish.
Olive oil (1 tablespoon): Helps the chicken become golden and adds a subtle, fruity base note to the sauce.
Garlic (3 cloves, minced): The star of our flavor party—fresh garlic infuses every bite with irresistible aroma.
Salt (1/2 teaspoon): Just the right amount to balance all the other flavors without overwhelming them.
Black pepper (1/2 teaspoon): Adds gentle warmth and a little kick.
Italian seasoning (1/2 teaspoon): Dried herbs bring a burst of classic Italian flair.
Red pepper flakes (1/4 teaspoon, optional): For those who love a touch of heat, this is your go-to!
Diced tomatoes (1 can, 14.5 oz, drained): Their tangy brightness balances the cream and keeps the sauce light.
Baby spinach (2 cups): Sneaks in freshness and a lovely green color—plus extra nutrients!
Heavy cream (1 cup): Gives the sauce its signature luscious, silky texture.
Parmesan cheese (1/2 cup, grated): The secret to a deep, nutty flavor and that wonderful creamy finish.
Fresh basil or parsley (optional, chopped for garnish): Adds a pop of color and freshness right at the end.

How to Make Creamy Garlic Tomato Chicken and Spinach Fettuccine

Step 1: Cook the Fettuccine

Start by bringing a big pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta water for later—this is your secret weapon for adjusting the sauce. Once the pasta is ready, drain it and set aside.

Step 2: Sauté the Chicken

In a large skillet over medium heat, add the olive oil. When it shimmers, lay in your thinly sliced chicken breasts. Sprinkle with salt, black pepper, Italian seasoning, and a pinch of red pepper flakes if you like a little spice. Cook for 5 to 7 minutes, stirring occasionally, until the chicken pieces are golden brown and just cooked through. Transfer them to a plate if needed.

Step 3: Build Flavor with Garlic and Tomatoes

Add the minced garlic directly into the skillet with the chicken and sauté for about a minute—just until fragrant. Stir in the drained diced tomatoes and let them cook for 2 to 3 minutes, letting their juices mingle with the garlic and chicken. Watch as the sauce starts to take shape!

Step 4: Wilt the Spinach

Toss the baby spinach into the skillet and use a spatula to gently fold it in. The leaves will wilt down quickly, turning deep green and adding gorgeous color and wholesomeness to your sauce. It only takes about a minute!

Step 5: Make It Creamy

Turn the heat to low. Pour in the heavy cream and add grated Parmesan. Stir everything together and let the sauce simmer gently for 2 to 3 minutes. You’ll see the creaminess develop and the sauce thicken—resist the urge to rush this step. It’s where all the flavors come together.

Step 6: Toss Everything Together

Add the cooked fettuccine into the skillet and use tongs to toss and coat every strand in that dreamy sauce. If it seems a bit thick, drizzle in some of the reserved pasta water, a little at a time, until it reaches your preferred texture. Taste and adjust seasoning as needed. At this point, the Creamy Garlic Tomato Chicken and Spinach Fettuccine is ready to make its grand entrance!

How to Serve Creamy Garlic Tomato Chicken and Spinach Fettuccine

Garnishes

Finish your plates with a sprinkle of freshly chopped basil or parsley for a hit of herbal brightness and color. A final dusting of Parmesan cheese adds both beauty and flavor—your guests won’t be able to resist!

Side Dishes

Pair Creamy Garlic Tomato Chicken and Spinach Fettuccine with a crisp green salad tossed in a tangy vinaigrette or a side of garlic bread that’s perfect for mopping up the extra sauce. Roasted vegetables like asparagus or zucchini also make a colorful, tasty addition to the meal.

Creative Ways to Present

Try serving the fettuccine family-style in a large, warm bowl, letting everyone dig in together. You can also twirl single servings into neat nests using tongs for an elegant restaurant touch—top with extra sauce, cheese, and freshly cracked black pepper for a dazzling finish.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the Creamy Garlic Tomato Chicken and Spinach Fettuccine cool to room temperature. Store in an airtight container in the refrigerator for up to three days—the flavors deepen overnight!

Freezing

While cream-based sauces can change texture after freezing, you can still freeze this pasta. Place completely cooled portions into freezer-safe bags or containers, removing as much air as possible. Thaw overnight in the fridge for best results before reheating.

Reheating

Gently reheat leftovers on the stovetop over low heat, adding a splash of cream or milk to help revive the silkiness of the sauce. You can also microwave individual portions in short bursts, stirring in between to heat evenly.

FAQs

Can I use a different type Main Course

Absolutely! While fettuccine is a classic choice, this creamy garlic tomato chicken and spinach sauce works beautifully with penne, linguine, spaghetti, or even gluten-free noodles.

What can I use instead of heavy cream for a lighter version?

If you want a lighter take, substitute half-and-half or even whole milk for the heavy cream—the sauce will be a bit thinner but still delicious and creamy!

Is it possible to make Creamy Garlic Tomato Chicken and Spinach Fettuccine vegetarian?

Yes! Simply skip the chicken or swap in sautéed mushrooms, zucchini, or a plant-based chicken alternative for a fully vegetarian meal that doesn’t skimp on flavor.

Can I prepare any components ahead of time?

Definitely. You can slice and season your chicken a few hours in advance, and even cook the pasta, tossing it with a little olive oil to prevent sticking until you’re ready to finish the dish.

How do I make it extra creamy and rich?

For even more lusciousness, add an extra tablespoon of Parmesan and an extra splash of cream just before serving. Stir until everything is glossy, and the Creamy Garlic Tomato Chicken and Spinach Fettuccine will be ultra decadent!

Final Thoughts

If you’re searching for a dinner that feels special yet is totally doable on a weeknight, Creamy Garlic Tomato Chicken and Spinach Fettuccine is destined to become a go-to favorite. Bring this vibrant, creamy pasta to your table soon and watch everyone’s faces light up—trust me, you’ll be coming back for seconds!

Creamy Garlic Tomato Chicken and Spinach Fettuccine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of this Creamy Garlic Tomato Chicken and Spinach Fettuccine. A comforting pasta dish that combines tender chicken, vibrant spinach, and a luscious cream sauce with hints of garlic and tomatoes.

Ingredients

Scale

Pasta:

12 oz fettuccine pasta

Chicken:

1 pound boneless, skinless chicken breasts (sliced thin)

Sauce:

1 tablespoon olive oil
3 cloves garlic (minced)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1 (14.5 oz) can diced tomatoes (drained)
2 cups baby spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
Chopped fresh basil or parsley for garnish (optional)

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Instructions

Cook the Pasta: Cook fettuccine until al dente, then drain and set aside, reserving pasta water.
Cook the Chicken: Sauté seasoned chicken until golden and cooked through.
Prepare the Sauce: Sauté garlic, add tomatoes, spinach, cream, and Parmesan. Simmer until creamy.
Combine: Toss cooked pasta in the sauce until coated.
Serve: Garnish with herbs and enjoy hot.