Creamy Garlic Chicken Pasta

Let's Cook

1. 1Prepare the ingredients

   5 min

   Start by gathering all your ingredients: spaghetti (12 oz), olive oil (2 tbsp), garlic (4 cloves), heavy cream (1 cup), parmesan cheese (1 cup), salt, black pepper, chicken breasts (1 lb, sliced thin), baby spinach (2 cups), and sun-dried tomatoes (0.25 cup). Mince the garlic finely and set it aside. Grate the parmesan cheese if you haven't done so already. This preparation will help streamline your cooking process and ensure everything is within reach when you need it, making the cooking experience more enjoyable and efficient.

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   Grate the parmesan from a block — pre-shredded is coated with starch or cellulose that resists melting and can leave the cream sauce gritty. Drain and blot oil-packed sun-dried tomatoes so extra oil doesn't pool out later.

2. 2Cook the spaghetti

   10 min

   Bring a large pot of salted water to a boil over high heat. Once boiling, add the spaghetti and cook according to package instructions, typically around 8 to 10 minutes, until al dente. Stir occasionally to prevent sticking. After cooking, reserve about 1 cup of the pasta water, then drain the rest in a colander. Set the spaghetti aside to cool slightly. This step ensures the pasta retains its texture, allowing it to perfectly absorb the creamy sauce without becoming mushy.

3. 3Sauté the garlic

   3 min

   In a large (12-inch) skillet, heat olive oil over medium heat. Once hot, add the minced garlic and sauté for 1 to 2 minutes until it becomes fragrant and slightly golden. Be careful not to let the garlic brown too much, as it can become bitter. This step is crucial as it infuses the oil with a rich garlic flavor, which will elevate the overall taste of your creamy sauce. Stir frequently to ensure even cooking and to bring out the best flavors.

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   Scorched garlic turns bitter and the cream won't mask it, so start the oil over rather than push through. Thin slices instead of mince give more margin in a wide pan where 2 tablespoons of oil spread thin.

4. 4Make the creamy sauce

   5 min

   Pour the heavy cream into the skillet with the sautéed garlic and bring it to a gentle simmer over medium heat. As it heats, stir in the parmesan cheese until it melts and the sauce becomes smooth and creamy, about 3 to 4 minutes. The cream adds richness to the sauce, while the parmesan contributes a delicious, savory flavor. Make sure to keep stirring to prevent the sauce from sticking to the bottom of the skillet, ensuring a velvety texture. Before serving, ensure the chicken breasts have reached an internal temperature of 165°F (74°C) for food safety.

5. 5Add chicken and vegetables

   10 min

   Add the thinly sliced chicken breasts to the creamy sauce and cook for about 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Then, gently fold in the baby spinach and sun-dried tomatoes, cooking for an additional 2 minutes, or until the spinach wilts. This step ensures that your chicken is tender and flavorful, while the spinach and tomatoes add freshness and color to the dish.

6. 6Combine spaghetti with sauce

   5 min

   Add the drained spaghetti to the creamy garlic sauce, using tongs or a pasta fork to toss and coat the pasta evenly. If the sauce seems too thick, gradually add some reserved pasta water until you reach your desired consistency. Season with a pinch of salt and black pepper to taste. This step ensures that every strand of spaghetti is beautifully coated in the creamy sauce, enhancing the overall flavor and making each bite a delight.

7. 7Plate and serve

   2 min

   Divide the creamy garlic pasta among serving plates. For an extra touch, sprinkle additional parmesan cheese on top and garnish with a sprinkle of freshly ground black pepper. Serve immediately while warm and enjoy this delicious, comforting dish with your family or friends. The creamy texture and rich flavors are sure to impress everyone at the table.