Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!

If you have been in the mood for a chicken dinner that is creamy and delicious that your whole family will love, this is perfect for you. Everything from the juicy chicken breast all the way to the healthy spinach gives this dish so much flavor.

It doesn’t matter if you’re looking for something that’s easy for a busy weeknight or if you’re coming over for dinner. Everyone is going to rave about the amazing way this pasta tastes.let’s get started so you can head in the kitchen and whip up a batch.

What You Will Need To Make Creamy Garlic Chicken Pasta

  • Pasta: What I love about this garlic chicken pasta recipe is you can literally use any kind of pasta that you like. I typically alter my recipe, depending on what kind of pasta I found on sale.
  • Chicken breast: I typically use boneless skinless chicken breast; you could also use boneless skinless chicken thighs. It’s entirely up to you, and whatever you prefer will be fine.
  • Seasonings: Normally, I use a combination of garlic powder, Italian seasoning, paprika, salt, and pepper to add more flavor to this dish.
  • Olive oil: You want a good quality olive oil to cook the chicken in.
  • Butter: The butter helps cook the garlic and adds to the flavor.
  • Garlic: For best results, use minced garlic. I stick around to four cloves for this recipe, but you could always add in more or less depending on what you like.
  • Tomatoes: The tomatoes enhance the way the chicken pasta looks, but it also makes it taste extra hearty and delicious.
  • Spinach: Spinach gives you a boost in vitamins and minerals. You can leave it out if you want to, but I love the flavor.
  • Heavy cream: The real star of the show is the heavy cream! It gives this chicken pasta a creamy texture that is crave-worthy.
  • Parmesan cheese: You can’t really have an Italian dish without some Parmesan cheese, right?

How To Make Creamy Garlic Chicken Pasta

I don’t know if you can make an easier pasta dish with as much flavor as this one. You’ll need to start off by preparing the pasta according to the package directions. You want to cook it till it’s al dente and not overly cooked.

Then you’ll take the seasonings and add it to both sides of the chicken breast.

Warm up the olive oil in a heavy-duty pan using medium-high heat. Once it’s hot, add the chicken breast and cook them for 5 minutes on each side or until it’s cooked all the way through. After the chicken is cooked, remove it from the pan and set it aside.

Using the same pan, add in the garlic and butter. Sautee for 1 minute or until the garlic is fragrant. Then add in the diced tomato and fresh spinach. Cook for 2 to 3 minutes until the spinach has wilted and the tomatoes have softened.

Turn down the heat and add in the heavy cream along with the parmesan cheese. Use a whisk and stir until it is fully incorporated in creamy. Add in a little bit of salt and pepper to taste.

Drain the pasta and slice up the chicken into thin slices. Place them in both in the pan and stir well. Serve, and enjoy!

How Do You Store Leftover Chicken Pasta?

Let the chicken cool all the way down. After the dishes cooled you can place it in an airtight container. Keep it in the refrigerator for up to four days.

More Yummy Pasta Dishes

4.65 from 234 votes

Creamy Garlic Chicken Pasta {with Tomato & Spinach}

Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!
Prep5 minutes
Cook20 minutes
Servings 6 servings

Ingredients 

Instructions 

  • Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
  • Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
  • Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
  • To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
  • Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
  • Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

Video

Nutrition

Serving: 1serving, Calories: 639kcal, Carbohydrates: 41g, Protein: 28g, Fat: 41g, Saturated Fat: 22g, Cholesterol: 168mg, Sodium: 281mg, Potassium: 588mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2621IU, Vitamin C: 8mg, Calcium: 185mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Keyword: chicken, dinner, easy, pasta
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120 Comments

  1. VpExcellent base for a creamy sauce. Easy to build o . I added mushrooms and carrots.

  2. This is my family’s favorite dad dish! Just came back to make sure I haven’t lost any steps. My picky 5 and 6 year old even love the spinach. Its clean plate club for everyone! Great recipe!

  3. My family absolutely loves this!!!!! Easy and soooo delicious.

  4. WAYYYY too much cream for me. The cream would not reduce no matter what I tried. Had to take out 8 ounces of liquid from the pan, re add the seasoning I lost bc of it and add cornstarch to thicken, and it was still runny. Next time I’ll probably do only 6-8 ounces, or just replace it for something else. Overall it was okay. Not any better than starting with an Alfredo sauce base but it was fun to experiment with homemade.

  5. Just made this and for sure a BIG keeper. I also had some Baby Bella mushrooms that I needed to use up so added right before the garlic and sauteed a bit and I also splurged on some Artisan Pasta.

  6. Well that isn’t rlly there fault now is it?

  7. We tried this last night with a single cup of heavy cream. We reserved some pasta cooking water in case it needed more liquid, but it really didn’t. Delicious!

  8. We’re going to try this tonight. While I agree with the comments stating that it won’t be the same dish without cream, that is way too much saturated dairy fat per serving! I think we’ll start with about a cup of cream and retain some of the hot, starchy pasta cooking water to add to get to the right consistency. I think it will retain a silky, creamy mouthfeel better than broth will.

  9. Fantastic flavors and super easy. To save on calories, I substituted the heavy cream for 1 cup half and half, and 1 cup chicken broth. Everything else I followed exactly. It came out wonderfully. The sauce was perfect and creamy- not thin at all. It was a restaurant quality meal. Everyone raved about it! Truly delicious.

  10. Love it! Makes my family think I can cook!

  11. May I add weights for non Americans, it makes it less frightening :

    285g dry pasta
    15g butter
    200g chopped tomatoes
    250g spinach (550g is too much)
    600ml double cream
    45g parmesan

    1. Neil can I ask is it freshly diced tomatoes? I know a lot of American ingredient recipes it’s canned diced tomatoes and I’m not sure I’ve ever noticed them here in any of our supermarkets.

      1. You are correct! They are fresh diced tomatoes. No canned tomatoes here 🙂

    2. This is useful thank you – but what would be the equivalent measure for the chicken?

    3. This is useful thank you – but what would be the equivalent measure for the chicken?

  12. I made this for dinner tonight and it was delicious! I read through the comments and adjusted the cream to 1 cup and the parmesan to 1/4 cup and added 1 cup of chicken broth. I used a full box of pasta which was 16 oz so more than the recipe called for. I didn’t have enough spinach so I chopped up a few leaves that I did have and added them. I didn’t make any other adjustments and was a little nervous because the sauce was expectedly thin with the addition of the broth. My daughters went back for seconds and thirds so the dish was a big hit! Thank you for this easy to follow recipe that made me feel like I served restaurant quality food.

  13. Can this be made ahead of time and reheated? If so, how do you suggest reheating?

  14. Has become one of my family’s favorites! If don’t add the cream though for a lighter meal.

    1. How can it be “Creamy Garlic Chicken” without the cream.

      1. You can substitute many things for heavy cream to make it creamy still.

        1. Very well aware of the things that can be used (Chef for 40 years) but it will NOT be the same dish.

        2. I cut the chicken in smaller pieces before cooking and added the spices right into the pan with the chicken. It cooks faster. I used 1 cup of half and half (the store was out of heavy cream) and 1 cup of leftover marinara sauce. That cut down on the fat and was still delicious. My kids said to keep this recipe! I will definitely make this again.

        3. Made a huge batch , grilled the chicken breast. D-licious! Had same problems as some other folks on here with it being too runny. Added more butter some milk since I didn’t bring enough heavy cream and added flour to thicken up. Good enough to compete with local Authentic Italian Restaurants. At least in my opinion, my guest and the empty pot.

      2. Yes, I rarely use heavy cream.
        I use Greek yogurt and maybe some chicken stock as well…depends on how thin/thick I want it!

  15. My family loved this recipe. I’m making it for a group of 12 tomorrow!

    I didn’t add the cream because I like the full flavor of the pasta and that wonderful seasoned chicken! And it’s just a lighter dish.

      1. Some are saying it works without cream. Take it from a chef of 40 years IT CAN’T. It will be a TOTALLY different dish.

  16. I had to really tinker, but ended up with a good finished product. The flavors were there, but 2 cups of heavy cream was too much. I ended up putting in almost 1 1/2 cups of parm, and still had to reduce over heat before getting to the consistency I wanted.

  17. This was sooooo good! Very easy to follow recipe and it turned out divine. Next time I will double the spinach and tomato and/or put less cream. (Too much liquid) The flavors were spectacular. Thank you!

  18. Wonderful! We really enjoyed this. Even as leftovers, it held up well.

  19. I followed the recipe to the letter and it turned out great! This would also be a great way to use leftover cooked chicken. Thank you!

  20. Wow! This was absolutely delicious. I wanted to cut back the amount of heavy cream so I used 1c heavy cream and 1c chicken stock. I also used only a 1/4c parmesean cheese and it was still creamy, cheesy and delicious! Thank you!

  21. Cooking chicken breasts for 5 min on each side will not cook it thoroughly. I had to finish mine off in the oven.

    1. Cody, simply slice chicken breast before you cook them. I did this and incorporated slices into my sauce with pasta as opposed to ontop or side as illustrated.

  22. Can you use frozen spinach instead of fresh.?

  23. Can you substitute Parmesan cheese with mild cheddar cheese?

    1. I would make a roux at the butter and garlic step, as it came out REALLY watery and not creamy at all. I ended up needing to add flour at the end to thicken it up. And I added a full cup of Parm to (a) try to thicken it and (b) cause Parm is delicious. I’d double the veg, too – it was not as veggie rich as I’d like, but that’s just preference.

      1. Did you use heavy cream or another type of dairy product? The pasta thickens as it sits. It thickens up within 5 minutes.

        1. I used heavy cream and also over a cup of cheese. It was like soup. Not a keeper

          1. Did you allow it to simmer? The pasta will thicken as it rests.

  24. Excellent!
    I’m thinking of using sundried tomatoes next time!

    1. I haven’t tried it with cashew milk but I would imagine it will thin out the sauce. Instead, I suggest using cashew cream or just 1 cup of cashew milk. Hope that helps!