Creamy Garlic Spinach Pasta with Grilled Chicken and Roasted Potatoes – A Dreamy One-Pan Comfort Meal!
If you’re looking for a meal that combines creamy, garlicky goodness, perfectly grilled chicken, and crispy golden potatoes — this Creamy Garlic Spinach Pasta with Grilled Chicken and Roasted Potatoes is your new favorite dish! It’s hearty, comforting, and tastes like something straight out of a restaurant kitchen. Every bite offers the best of both worlds — tender pasta coated in a rich, velvety garlic sauce, juicy grilled chicken on top, and roasted potatoes for that irresistible crunch.
Why You’ll Love This Dish
This isn’t your average pasta dinner. It’s a full, satisfying meal — the kind that makes you feel warm and content after a long day. The sauce is silky smooth, the chicken is smoky and juicy, and the roasted potatoes add a satisfying crispy texture that balances everything beautifully. Plus, it’s easy to make and perfect for both family dinners and special occasions.
The combination of flavors — creamy, garlicky, cheesy, and slightly tangy from the lemon — makes it an unforgettable comfort food that even picky eaters will love.
Ingredients You’ll Need
For the Pasta:
- 300g (10 oz) penne or fettuccine pasta
- 2 cups baby spinach, roughly chopped
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ¼ tsp nutmeg (optional, for warmth)
- ½ tsp red pepper flakes (optional, for a little heat)
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- ½ cup reserved pasta water
- Fresh parsley, chopped, for garnish
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Roasted Potatoes:
- 4 medium potatoes, diced into small cubes
- 2 tbsp olive oil
- Salt and pepper, to taste
Step-by-Step Directions
Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the diced potatoes in olive oil, salt, and pepper until evenly coated.
Spread them out on the baking sheet in a single layer and roast for 30–35 minutes, flipping halfway through to ensure even browning.
You’ll know they’re ready when they turn crispy and golden on the outside but soft and fluffy inside.
Tip: For extra crispiness, soak the diced potatoes in cold water for 10 minutes before roasting. Dry them well before tossing with oil.
Step 2: Grill the Chicken
While the potatoes roast, prepare the chicken.
Rub the chicken breasts with olive oil, salt, and black pepper. Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes before slicing it thinly.
This resting step keeps the chicken juicy and prevents it from drying out.
Tip: You can also use pre-cooked or leftover chicken if you want to save time — grilled, baked, or even rotisserie chicken works perfectly.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Before draining, reserve about ½ cup of the pasta cooking water — it’s full of starch and helps the sauce stick beautifully to the pasta.
Step 4: Make the Creamy Garlic Sauce
In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant and slightly golden (don’t let it burn).
Pour in the heavy cream, reduce heat to low, and let it simmer gently for 3–4 minutes.
Stir in the Parmesan cheese until it melts and creates a silky sauce. Add nutmeg and red pepper flakes for flavor depth.
If the sauce gets too thick, add a splash of the reserved pasta water and stir until smooth and creamy.
Step 5: Add the Spinach and Pasta
Add the chopped spinach to the sauce and stir until just wilted — it should stay bright green and fresh-looking.
Then, add the cooked pasta and toss to coat every strand in the creamy garlic sauce.
Finish with lemon juice for a fresh, tangy contrast that balances the richness of the cream. Taste and adjust salt and pepper if needed.Step 6: Assemble and Serve
Plate the creamy pasta first, then top it with slices of grilled chicken.
Add a generous spoonful of crispy roasted potatoes on the side or even scattered over the top for a delicious textural contrast.
Garnish with fresh parsley and a sprinkle of extra Parmesan cheese for that perfect finishing touch.
Serving Suggestions
This dish is a complete meal on its own, but you can take it up a notch with:
- A side of garlic bread or toasted baguette slices to soak up the sauce.
- A light Caesar salad or green salad with vinaigrette for freshness.
- A glass of chilled white wine (like Chardonnay or Sauvignon Blanc) for an elegant dinner experience.
Storage & Reheating Tips
If you have leftovers (though it’s hard to believe you will!), store them in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet with a splash of milk or cream to restore the sauce’s creaminess — avoid microwaving too long as it may separate the sauce.
The roasted potatoes can be reheated in the oven or air fryer to bring back their crispiness.
Pro Tips for Perfect Results
- Don’t skip resting the chicken — it locks in moisture.
- Always salt your pasta water well; it’s the key to flavorful pasta.
- Use freshly grated Parmesan — it melts smoother and gives a richer flavor.
- For extra creaminess, you can stir in a spoonful of cream cheese or mascarpone.
Recipe Summary
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: ~720 kcal per serving
Final Thoughts
This Creamy Garlic Spinach Pasta with Grilled Chicken and Roasted Potatoes is everything you could want in a cozy, satisfying dinner. It’s rich but balanced, creamy yet lightened by the spinach and lemon, and filled with layers of flavor — from the garlicky sauce to the crisp golden potatoes.
Whether you’re making it for a quick weeknight meal or a weekend dinner with friends, this recipe guarantees smiles around the table and maybe even a few requests for seconds.