Creamy Spinach Chicken Pasta with Alfredo Sauce
Make a rich and satisfying pasta dish featuring tender chicken, fresh spinach, and a homemade creamy Alfredo sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces fresh spinach
Instructions
- Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
- Season the chicken pieces lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
- Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 3 minutes until it begins to thicken slightly.
- Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency. Season with salt and pepper.
- Return the cooked chicken to the skillet. Add the fresh spinach to the sauce. Stir gently until the spinach wilts down completely, which takes about 2 minutes.
- Add the drained fettuccine to the skillet with the sauce, chicken, and spinach. Toss everything together until the pasta is fully coated. Add more pasta water if needed to keep the sauce creamy.
- Serve immediately, topped with extra grated Parmesan cheese.
Notes
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded cheese.
- You can substitute chicken thighs for breasts if you prefer darker meat.
- Add 1/4 cup of sun-dried tomatoes (drained and chopped) along with the chicken for a Tuscan variation.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4
- Sodium: 550
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 38
- Cholesterol: 150