Why You’ll Love This this Garlic Butter Chicken & Spinach Pasta
This garlic butter chicken and spinach pasta brings together tender, juicy chicken with vibrant spinach in a rich, buttery sauce that’ll make your kitchen smell absolutely divine.
The beauty of this recipe lies in its simplicity – you’re basically throwing everything into one pan, letting the flavors meld together while the spinach wilts down into silky perfection.
Plus, with all that garlic and olive oil working their magic, you get restaurant-quality flavor without the fancy techniques or ingredients that make you question your life choices in the grocery store.
Ingredients List
Here’s everything you need to whip up this comforting, garlicky masterpiece that’ll have everyone asking for seconds.
- 1 1/2 lbs penne pasta
- 1/2 large vidalia onion, finely chopped
- 4 tablespoons minced garlic
- 2 tablespoons butter
- 4 tablespoons olive oil
- 1 lb fresh spinach, ripped into pieces
- 2 lbs boneless skinless chicken breasts, sliced
- 1/2 cup olive oil
- 1/4 cup pasta water
- Salt to taste
- Fresh ground pepper to taste
A few things worth keeping in mind about these ingredients:
- Fresh spinach wilts down to practically nothing, so don’t panic when that massive bag looks like it could feed a small army
- Vidalia onions are sweeter and milder than regular yellow onions, which keeps the dish from getting too sharp or overwhelming
- All that olive oil might seem excessive, but it’s what creates that silky, restaurant-style sauce that coats everything perfectly
- Using fresh garlic instead of the pre-minced stuff makes a noticeable difference in flavor depth
- The pasta water contains starch that helps bind everything together, so don’t dump it all down the drain before you measure out that quarter cup
Step by Step Directions
This garlic butter chicken and spinach pasta comes together in one pan for a satisfying weeknight dinner that’s ready in about 30 minutes.
- Cook 1 1/2 lbs penne pasta according to package directions, reserving 1/4 cup pasta water before draining.
- Heat 2 tablespoons butter and 4 tablespoons olive oil in a large saucepan over medium heat.
- Add 1/2 finely chopped vidalia onion and 4 tablespoons minced garlic, sautéing until onion becomes translucent.
- Add 2 lbs sliced boneless chicken breasts and cook until completely done, then remove from pan.
- Pour in the reserved pasta water and add 1 lb fresh spinach pieces, stirring as spinach wilts down.
- Return cooked chicken to the pan and mix with spinach.
- Stir in half of the remaining 1/2 cup olive oil.
- Season with salt and fresh ground pepper to taste.
- Add cooked pasta and toss everything together with the remaining olive oil until well combined.
For restaurants looking to prepare larger quantities of this dish, investing in quality commercial kitchen equipment can significantly streamline the cooking process and ensure consistent results.
Substitutions and Variations
- Cheese it up – Parmesan, Romano, or even crumbled feta add another layer of flavor, though the dish is perfectly satisfying without any cheese at all.
- Vegetarian version – Skip the chicken entirely and double up on the vegetables, maybe throw in some mushrooms, cherry tomatoes, or roasted red peppers for extra substance.
- Different onions – Yellow onions, shallots, or even green onions work if Vidalia onions aren’t available, though you might miss that subtle sweetness.
Additional Things to Serve With This Dish
This pasta is hearty enough to be a complete meal, but a few simple sides can turn dinner into something that feels a bit more special.
- Crusty bread – Because to be frank, you’re going to want something to soak up every last drop of that garlicky, buttery goodness from the bottom of your bowl.
- Simple green salad – A basic mix of greens with a light vinaigrette cuts through all that richness and makes you feel like you’re being responsible about vegetables.
- Roasted vegetables – Zucchini, bell peppers, or asparagus work beautifully, and they cook while you’re busy with the pasta so timing isn’t a nightmare.
- Garlic bread – Yes, it’s garlic on garlic, but sometimes more is more, and your family will think you’re a genius for doubling down on the good stuff.
- Caesar salad – The crisp romaine and tangy dressing play really well with the warm, comforting pasta, plus it feels fancy without any real effort.
- Steamed broccoli – Keeps things simple and adds a pop of color that makes your plate look like you actually planned this whole meal.
Cooking Tips & Tricks (Chef’s Notes)
Making this dish foolproof is all about timing and a few little tricks that’ll save you from the kitchen disasters I’ve definitely heard about from other home cooks.
- Don’t skip the pasta water – That starchy liquid is liquid gold for bringing everything together, so grab it before you drain and don’t you dare dump it all down the sink like some kind of amateur.
- Cook your chicken in batches – Crowding the pan turns your beautiful chicken into sad, steamed rubber, and nobody wants to chew their way through dinner like it’s a workout.
- Season as you go – Salt your chicken, taste your garlic butter, adjust the pepper because bland food is the enemy of happiness and you’re better than that.
- Keep the spinach moving – It goes from perfect to swamp water in about thirty seconds, so stay alert and keep stirring like your dinner depends on it, because it does.
- Reserve some pasta cooking liquid – Even if the recipe says a quarter cup, grab a full cup because you might need extra to loosen things up, and having too much is way better than scrambling for hot water later.
- Let the garlic get fragrant but not brown – Burnt garlic tastes bitter and angry, and that’s not the atmosphere we’re going for in this snug, comfort-food situation.
- Toss everything together off the heat – This prevents the pasta from getting gummy and gives you control over the final texture, which is the difference between restaurant-quality and cafeteria-sad.
Nutritional Facts
This hearty pasta dish delivers a solid balance of protein, carbs, and nutrients that’ll fuel you through your day without the guilt trip.
- Calories: Approximately 650-700 per serving (serves 6-8)
- Protein: 35-40g from the chicken breast, making this a muscle-building powerhouse
- Carbohydrates: 65-70g primarily from the penne pasta for sustained energy
- Fat: 25-30g from olive oil and butter, mostly healthy monounsaturated fats
- Fiber: 4-5g thanks to the spinach and whole grain pasta if you make that swap
- Iron: High content from the fresh spinach, perfect for fighting off fatigue
- Vitamin A: Loaded with it from the spinach for eye health and immune support
- Vitamin C: Decent amount from the spinach and garlic for antioxidant benefits
- Calcium: Moderate levels from the spinach to support bone health
- Sodium: 800-1000mg depending on how heavy-handed you’re with the salt
- Potassium: Good source from chicken and spinach for heart health and muscle function
- B-vitamins: Plenty from the chicken for energy metabolism and brain function
Fun “Did You Know?”
Beyond all those impressive nutritional benefits, I’ve got some fascinating tidbits about this dish that’ll make you appreciate every bite even more.
Did you know spinach contains natural compounds called nitrates that actually enhance athletic performance? That’s why Popeye was onto something!
Garlic’s been used as currency in ancient Egypt – imagine paying your rent with today’s recipe!
Penne pasta’s tube shape isn’t just pretty – it’s specifically designed to trap sauces and ingredients inside.
The combination of garlic and olive oil creates allicin, a powerful antioxidant that forms only when these ingredients meet.
Pretty amazing chemistry happening in your kitchen!
