
This creamy garlic chicken pasta is a comforting weeknight dinner loaded with tender chicken, Parmesan cream sauce, juicy tomatoes, mushrooms, and spinach. It tastes rich and satisfying, but comes together with simple ingredients and straightforward steps.
Bring a large pot of water to a boil and season it well with salt. If you like, add a little chicken bouillon for extra flavor. Cook the pasta until al dente according to the package directions, then drain and set aside.



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



Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate.



Reduce the heat to medium and melt the butter in the same pan. Add the minced garlic and chopped red onion, and sauté for about 1 minute until fragrant. Stir in the diced tomatoes and mushrooms, then cook for 2 to 3 minutes. Add the spinach and cook just until wilted.



Pour in the heavy cream and add the Parmesan cheese. Stir well and let the sauce come to a gentle simmer until the cheese melts and the sauce is smooth.



Return the cooked chicken to the pan, then add the drained pasta. Toss until everything is evenly coated in the sauce. Serve hot, with extra Parmesan and black pepper if desired.



Reserve a little pasta water before draining in case you want to loosen the sauce. Fresh mushrooms can be used instead of canned, and baby spinach works well if that is what you have. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of milk or cream.
