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Creamy Spinach Alfredo Pasta with Chicken

A close-up of a serving of Creamy Spinach Alfredo Pasta with Chicken, featuring fettuccine coated in a rich white sauce with green spinach and chunks of chicken.
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Follow this recipe to make a rich, smooth Alfredo sauce combined with tender chicken and fresh spinach served over pasta. This recipe yields a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 5 ounces fresh spinach
  • 1/4 cup reserved pasta water

Instructions

  1. Cook the fettuccine according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Heat the olive oil in a large skillet or Dutch oven 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 it aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3 minutes to slightly reduce.
  6. Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg.
  7. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is fully melted and the sauce is smooth. Do not let the sauce boil after adding the cheese, as this can cause it to separate.
  8. Add the fresh spinach to the sauce. Stir until the spinach wilts down, about 2 minutes.
  9. Add the cooked chicken and the drained pasta to the skillet. Toss everything together to coat evenly. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  10. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • Use freshly grated Parmesan cheese for the best melting quality and flavor; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • If you prefer a lighter sauce, you can substitute half-and-half for the heavy cream, but the sauce will be less rich and may require less simmering time.
  • For a one-pan meal, cook the chicken, then remove it, cook the sauce in the same pan, and add the pasta directly to the sauce to finish cooking if you use a very large pot.

Nutrition

Find it online: https://cookerycourier.com/creamy-spinach-alfredo-pasta-with-chicken/