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- 2 boneless, skinless chicken breasts - 8 ounces of fettuccine pasta - 3 cups of fresh spinach - 4 tablespoons of unsalted butter - 4 cloves of garlic, minced - 1 lemon (for juice and zest) - Salt and pepper, to taste - Olive oil, for cooking - Grated Parmesan cheese, for serving (optional)

Sautéed Chicken and Spinach Pasta in Garlic Butter

Discover a delicious and comforting meal with this Sautéed Chicken and Spinach Pasta in Garlic Butter recipe. Perfect for busy weeknights, this dish features tender chicken, fresh spinach, and pasta coated in a rich garlic butter sauce. Packed with lean protein and essential nutrients, it's both satisfying and healthy. Quick to make, it's a go-to favorite that can easily be customized. Elevate your dinner table with this flavorful and nourishing dish that everyone will love.
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Ingredients
  

8 oz fettuccine pasta

2 boneless, skinless chicken breasts, cut into bite-sized pieces

3 cups fresh spinach, washed and dried

4 tbsp unsalted butter

4 cloves garlic, minced

1 tsp red pepper flakes (adjust to taste)

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

2 tbsp olive oil

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.

    Sauté the Chicken: In a large skillet over medium heat, heat the olive oil. Add the cut chicken pieces, seasoning generously with salt and pepper. Cook for about 5-7 minutes until golden and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.

      Prepare the Garlic Butter: In the same skillet, add the butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.

        Add Spinach: Stir in the fresh spinach, cooking until wilted, about 2-3 minutes. If the mixture looks dry, add a splash of reserved pasta water.

          Combine: Return the cooked chicken to the skillet, followed by the drained fettuccine. Toss everything together, adding the reserved pasta water as needed to create a light sauce.

            Finish with Cheese and Lemon: Remove from heat and stir in the grated Parmesan cheese and the lemon juice, mixing well to combine. Adjust seasoning with additional salt, pepper, or lemon juice if desired.

              Serve: Plate the pasta in bowls and garnish with freshly chopped parsley. Serve immediately with extra Parmesan on the side, if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4