Chicken Spinach Alfredo, quick and easy meal with pasta, chicken, spinach, and Alfredo sauce made from scratch. Simple enough to make for busy weeknights and gourmet enough for special dinners.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Yield4 servings
Ingredients
1/2 pound penne pasta (or your favorite pasta)
1 pound boneless skinless chicken breasts cut into small cubes
6 ounces fresh baby spinach (about 3 cups)
2 Tablespoons unsalted butter
2 cloves garlic minced
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
Instructions
- Bring a large pot of water to boil and cook pasta according to box directions for al dente.
- Meanwhile, cook chicken in a large nonstick skillet (or skillet sprayed with nonstick spray or a little olive oil) over medium heat for about 3-5 minutes or until nearly cooked through. Add spinach and cook an additional 1-2 minutes or until spinach starts to wilt. Set aside.
- Place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- Stir in Parmesan cheese. Stir in chicken, spinach, and drained cooked pasta.
Notes
SNAPPY TIPS: You can add additional vegetables or meat if you’d like. Top with a little more grated cheese and/or fresh chopped parsley if desired.
SNAPPY SUBSTITUTIONS: You can try using lighter creams or whole milk for a lighter version, but the sauce will not thicken as much so you may want to also add a thickener. Try your favorite pasta but be sure to adjust the cooking time as needed.