Instructions
Step 1: Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
Step 2: Season the chicken breasts with salt, black pepper, paprika, and Italian seasoning.
Step 3: Heat olive oil in a large skillet over medium-high heat.
Step 4: Cook the chicken for 5–6 minutes per side until golden brown and fully cooked.
Step 5: Remove the chicken from the skillet and let it rest before slicing.
Step 6: In the same skillet, melt the butter and sauté the garlic for 30 seconds until fragrant.
Step 7: Pour in the chicken broth and heavy cream, stirring well.
Step 8: Add the Parmesan cheese and stir until the sauce becomes smooth and creamy.
Step 9: Add the spinach and cherry tomatoes, cooking until the spinach wilts slightly.
Step 10: Toss the cooked pasta into the sauce until fully coated.
Step 11: Top the pasta with sliced chicken and garnish with fresh parsley.
Step 12: Serve warm with extra Parmesan cheese if desired.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce.
Avoid overheating to keep the chicken tender and the sauce creamy.
For the best flavor and texture, enjoy freshly prepared whenever possible.
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