
This creamy garlic chicken pasta is a comforting weeknight dinner made with tender chicken, juicy tomatoes, spinach, and a silky Parmesan cream sauce. It comes together with simple ingredients and delivers a rich, satisfying bowl of pasta that feels restaurant-worthy without much effort.
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve about 1/2 cup of the pasta water, then drain the pasta.



Cut the chicken into bite-size pieces. Season evenly with garlic powder, Italian seasoning, paprika, salt, and black pepper.



Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until lightly golden and cooked through. Transfer the chicken to a plate.



In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the diced tomatoes and chopped spinach, then cook for 2 to 3 minutes until the tomatoes soften and the spinach wilts.



Reduce the heat to low. Pour in the heavy cream and stir in the Parmesan cheese until the sauce is smooth and creamy. Season to taste with additional salt and black pepper if needed.


Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until well coated. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Serve hot with extra Parmesan, if desired.



Penne, farfalle, fettuccine, or rigatoni all work well in this recipe. Keep the heat low once the cream is added so the sauce stays smooth and does not separate. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of milk or cream to loosen the sauce.