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Photo-style overhead three-quarter view of creamy garlic herb chicken pasta plated in a wide white bowl, glossy linguine…

Creamy Garlic Herb Chicken Pasta

A cozy skillet dinner with golden chicken, tender linguine, spinach, and a silky Parmesan sauce. The sauce comes together in the same pan as the chicken for a rich, flavorful meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 12 ounces linguine or fettuccine
  • 1 1/4 pounds boneless, skinless chicken breasts
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 5 cloves garlic finely minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup Parmesan cheese finely grated
  • 3 cups baby spinach
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon fresh lemon juice

Method
 

  1. Slice the chicken breasts horizontally into cutlets, then cut each cutlet into strips about 1/2 inch thick. Pat the chicken dry with paper towels. Season it with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Cook the linguine in the boiling water until it's about 1 minute shy of al dente. Before draining, scoop out 1 cup of pasta water. Drain the pasta and set it aside. Don't rinse it, since the surface starch helps the sauce cling.
  3. While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer. Cook for 3 to 4 minutes per side, turning once, until the pieces are lightly browned and cooked through. The thickest piece should reach 165°F, as recommended by the USDA's chicken safety guidance. Transfer the chicken to a plate.
  4. Reduce the heat to medium. Add the butter to the same skillet, then stir in the garlic. Cook for 30 to 45 seconds, just until it smells fragrant. Scrape the bottom of the pan with a wooden spoon as the butter melts.
  5. Pour in the chicken broth and let it bubble for 2 minutes. Add the heavy cream, Italian seasoning, remaining salt, and remaining pepper. Simmer gently for 3 to 4 minutes, stirring often, until the sauce lightly coats the back of a spoon.
  6. Lower the heat. Add the Parmesan in small handfuls, stirring after each addition until smooth. If the sauce seems too thick, stir in 2 tablespoons of reserved pasta water at a time.
  7. Add the drained pasta and spinach to the skillet. Toss with tongs for 1 to 2 minutes, until the spinach is wilted and the pasta is coated. Add more pasta water if needed. The sauce should look glossy and loose in the skillet because it thickens as it rests.
  8. Return the chicken and any juices from the plate to the pan. Add the lemon juice and parsley, then toss gently. Taste and adjust the salt, pepper, or lemon before serving.

Notes

Use a large skillet at least 12 inches wide, pat the chicken dry, and avoid crowding the skillet. Keep the cream at a gentle simmer and lower the heat before adding Parmesan. Reserve extra pasta water to loosen the sauce, and let the finished pasta sit for 2 minutes before serving. Refrigerate leftovers within 2 hours and use within 3 to 4 days.