Garlic Butter Chicken with Four-Cheese Spinach Alfredo

There's something so comforting about a plate of creamy pasta paired with juicy, garlic butter chicken. This dish is not only easy to whip up, but it also brings a smile to everyone's face.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Ingredients Equipment Method Notes

Ingredients

For the Garlic Butter Chicken

4 pieces boneless skinless chicken breasts
4 tbsp unsalted butter
4 cloves garlic minced
1 tsp paprika

For the Four-Cheese Spinach Alfredo

8 oz fettuccine
2 tbsp olive oil
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup crumbled goat cheese
1/2 cup grated Romano cheese

Equipment

Large Skillet
Large Pot

Method

Step 1: Begin by cooking the fettuccine according to package instructions. Drain and set aside.
Step 2: In a large skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 3: Season the chicken breasts with salt, pepper, and paprika. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Step 4: In the same skillet, add 2 tablespoons of olive oil. Sauté the minced garlic for 1 minute, then add the fresh spinach and cook until wilted.
Step 5: Pour in the heavy cream and bring to a simmer. Gradually stir in the Parmesan, mozzarella, goat cheese, and Romano cheeses until melted and smooth. Season with salt and pepper to taste.
Step 6: Add the cooked fettuccine to the sauce, tossing to combine.
Step 7: Serve the pasta topped with sliced garlic butter chicken and garnish with chopped parsley. Enjoy!

Notes

This dish is great for leftovers! Store any remaining chicken and pasta in an airtight container in the fridge for up to 3 days.