Creamy Garlic Chicken Pasta with Spinach

Name: Creamy Garlic Chicken Pasta with Spinach
Cook time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3000 ml water for boiling the pasta; 6 g fine salt divided; 340 g dried fettuccine or linguine none; 450 g boneless skinless chicken breast cut into 2 cm pieces; 2 g fine salt divided; 1 g black pepper freshly ground, divided; 20 ml olive oil divided; 10 ml olive oil divided; 15 g unsalted butter none; 3 cloves garlic cloves minced, divided; 1 g red pepper flakes optional; 180 ml low-sodium chicken stock none; 240 ml heavy cream none; 2 cloves garlic cloves minced, divided; 120 g fresh spinach stems removed if tough; 60 g finely grated parmesan divided; 10 ml lemon juice freshly squeezed; 1 g black pepper freshly ground, divided; 8 g flat-leaf parsley chopped

A weeknight pasta main built around seared chicken, a simple garlic cream sauce, and spinach folded in at the end. The pasta is boiled separately, then tossed with the sauce so it clings well without becoming heavy.

By Julienne

Creamy Garlic Chicken Pasta with Spinach

Cook time: 20 minutes

Servings: 4

Ingredients

3000 ml water for boiling the pasta
6 g fine salt divided
340 g dried fettuccine or linguine none
450 g boneless skinless chicken breast cut into 2 cm pieces
2 g fine salt divided
1 g black pepper freshly ground, divided
20 ml olive oil divided
10 ml olive oil divided
15 g unsalted butter none
3 cloves garlic cloves minced, divided
1 g red pepper flakes optional
180 ml low-sodium chicken stock none
240 ml heavy cream none
2 cloves garlic cloves minced, divided
120 g fresh spinach stems removed if tough
60 g finely grated parmesan divided
10 ml lemon juice freshly squeezed
1 g black pepper freshly ground, divided
8 g flat-leaf parsley chopped

Instructions

Bring the water to a boil in the large pot. Add 6 g of the salt. Cook the pasta until just al dente, usually 8 to 11 minutes. Reserve 120 ml pasta water, then drain. Pasta is tender but still firm in the center.
While the pasta cooks, season the chicken with the remaining salt and 1 g black pepper. Chicken is evenly coated with seasoning.
Heat 20 ml olive oil in the skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, turning once, until browned and cooked through. Transfer the chicken to a plate. Chicken reaches 74°C at the center and is no longer pink.
Reduce the heat to medium. Add the remaining 10 ml olive oil, the butter, and 3 minced garlic cloves. Cook for about 30 seconds, stirring, until fragrant but not browned. If using, add the red pepper flakes. Garlic is fragrant and still pale.
Pour in the chicken stock and heavy cream, then simmer for 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in the remaining 2 minced garlic cloves. Sauce lightly coats the back of a spoon.
Add the spinach and cooked chicken to the skillet. Stir until the spinach wilts, 1 to 2 minutes. Add the drained pasta, parmesan, lemon juice, and 60 ml of the reserved pasta water. Toss until the sauce clings to the pasta; add the remaining pasta water a little at a time only if needed for a looser sauce. Spinach is wilted, parmesan has melted, and the sauce looks glossy rather than dry.
Taste and adjust with the remaining black pepper if needed. Divide among plates and top with parsley if using. Pasta is hot and evenly coated, with no watery pool left in the pan.