Creamy Spinach Chicken Pasta with Alfredo Sauce
A rich and satisfying pasta dish featuring tender chicken, fresh spinach, and a creamy homemade Alfredo sauce, perfect for a weeknight meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon nutmeg
- 5 ounces fresh spinach
- 1/4 cup reserved pasta water
Instructions
- Cook the fettuccine according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining.
- While the pasta cooks, season the chicken pieces with garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 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.
- Pour in the heavy cream and bring the mixture to a gentle simmer, stirring constantly. Do not boil.
- Reduce the heat to low. Whisk in the grated Parmesan cheese and nutmeg until the sauce is smooth. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- Return the cooked chicken to the skillet. Add the fresh spinach and stir until the spinach wilts into the sauce, about 2 minutes.
- Add the drained pasta to the skillet and toss everything together until the pasta is fully coated in the creamy sauce.
- Serve immediately, topped with extra Parmesan cheese.
Notes
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded.
- If you prefer a tangier sauce, add 1 tablespoon of cream cheese along with the heavy cream.
- To make this a one-pan meal, cook the chicken, then sauté the spinach in the same pan before adding the cream mixture.
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