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- 12 ounces fettuccine pasta - 2 boneless, skinless chicken breasts - 4 cups fresh spinach Fettuccine pasta is the star of this dish. It holds the creamy sauce well. I slice the chicken breasts into strips for quick cooking. The fresh spinach adds a vibrant color and healthy touch. - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - 1/2 teaspoon nutmeg - Salt and pepper to taste The heavy cream creates a rich and smooth sauce. Parmesan cheese adds a salty depth. Italian seasoning and nutmeg give the sauce its warm flavor. Salt and pepper balance everything. - Fresh basil leaves - Additional cheese Fresh basil leaves make the dish pop with color. A sprinkle of extra cheese enhances the flavor and creaminess. You can add these garnishes right before serving for a fresh taste. {{ingredient_image_1}} To start, fill a large pot with water. Add a good amount of salt. Bring the water to a boil. Once it is boiling, add 12 ounces of fettuccine pasta. Cook the pasta until it is al dente, about 8 to 10 minutes. Stir often to prevent sticking. When done, drain the pasta and set it aside. Keep about 1/2 cup of that pasta water for later use. Next, take 2 boneless, skinless chicken breasts. Slice them into thin strips. Season the chicken with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken to the skillet. Cook for about 5 to 7 minutes until the chicken is golden brown and cooked through. Once cooked, remove the chicken from the skillet and set it aside. In the same skillet, add 3 cloves of minced garlic. Sauté the garlic for about 30 seconds until it smells good. Then, add 4 cups of fresh spinach. Cook the spinach for about 2 to 3 minutes until it wilts. Lower the heat and pour in 1 cup of heavy cream. Stir well to mix. Gradually add 1 cup of grated Parmesan cheese while stirring. Keep stirring until the cheese melts and the sauce is smooth. Season the sauce with 1 teaspoon of Italian seasoning, 1/2 teaspoon of nutmeg, salt, and pepper to taste. To cook fettuccine perfectly, use a large pot and plenty of salt. Bring the water to a rolling boil. Add the pasta, stirring often. Cook it until it's al dente, which means it should be firm but not hard. This usually takes about 8-10 minutes, but check the package for exact times. When you drain the pasta, save about half a cup of the cooking water. This water is starchy and helps thicken your sauce. If your sauce seems too thick, you can add a little of this reserved water to get the right consistency. To know when your chicken is cooked, look for a golden brown color. The inside should be no longer pink, and the juices should run clear. You can also use a meat thermometer. The safe internal temperature is 165°F (75°C). If you want to try different cooking methods, grilling or baking the chicken works well too. For grilling, preheat your grill and cook for about 6-8 minutes on each side. For baking, place the seasoned chicken on a baking sheet at 375°F (190°C) for about 25-30 minutes. To adjust the flavor of your Chicken Spinach Alfredo, consider adding more seasoning. You can increase the Italian seasoning or add a pinch of red pepper flakes for heat. If you want a deeper flavor, try adding more garlic. When it comes to herbs, fresh herbs offer a brighter taste. If you only have dried herbs, use half the amount since they are more concentrated. Fresh basil can be a great addition when you serve the dish, giving it a fresh finish. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and high-quality Parmesan cheese for a richer flavor and better texture in your Alfredo sauce. Perfectly Cooked Pasta: Make sure to cook your fettuccine al dente, as it will continue to cook when mixed with the hot sauce, preventing it from becoming mushy. Save the Pasta Water: Reserve some pasta water before draining. It’s starchy and can help to adjust the sauce consistency while adding flavor. Customize Your Protein: Feel free to swap the chicken for shrimp or add some cooked sausage for a delightful twist on this classic dish. {{image_2}} You can easily change up this dish to fit your needs. If you need gluten-free options, try using gluten-free fettuccine. Many brands make great pasta that tastes just as good as regular pasta. For dairy-free alternatives, you can use coconut milk or almond milk to replace heavy cream. Nutritional yeast can give a cheesy flavor if you skip the Parmesan. Adding more flavors can make this dish even better. Consider mixing in colorful bell peppers or earthy mushrooms. These veggies not only taste great but also add nice texture. If you want to switch up the protein, shrimp is a tasty choice. Tofu works well for a vegetarian option, too. Just cook it until golden. To make your meal even more special, think about side dishes. A fresh green salad pairs nicely with the creamy pasta. Garlic bread can add a crunchy touch that everyone loves. For presentation, serve the pasta in a large bowl. Top it with fresh basil leaves and a sprinkle of extra Parmesan. This makes the dish look as good as it tastes! To keep your Chicken Spinach Alfredo Pasta fresh, follow these tips. First, cool the pasta to room temperature. Then, store it in an airtight container. Use containers made of glass or BPA-free plastic. These help keep the flavors intact. Label the container with the date you made it. This way, you can track how long it lasts. When it’s time to reheat, you have some good options. You can use the microwave or the stove. If using a microwave, place the pasta in a bowl. Add a splash of water to keep it moist. Cover the bowl with a microwave-safe lid. Heat in short bursts, stirring in between. On the stove, warm the pasta in a pan over low heat. Add a little cream or water if it gets too thick. This keeps the texture smooth and delicious. Can you freeze this dish? Yes, but it’s best to freeze the pasta without sauce. This way, the texture stays nice. To freeze, place the cooled pasta in a freezer-safe bag. Squeeze out as much air as you can. For the sauce, store it in another container. When ready to eat, thaw both in the fridge overnight. Reheat the pasta and sauce separately for the best taste. Yes, you can use different pastas. Fettuccine is great, but try penne or rotini. These shapes hold sauce well, giving you a tasty bite. Whole wheat or gluten-free options also work. Just follow the cooking time on the package. If you want a lighter dish, use half-and-half or whole milk. You can also use Greek yogurt or a plant-based milk mixed with a little cornstarch. These options create a creamy texture without all the fat. This dish stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. When you’re ready to eat, reheat it on the stove. Add a splash of water or milk to keep it creamy. This guide walks you through making Chicken Spinach Alfredo Pasta. We covered key ingredients, cooking steps, and handy tips. You learned how to cook the pasta to the perfect texture and create a creamy sauce. I shared variations to fit different diets and suggestions for side dishes. Don’t forget to store leftovers properly to enjoy them later. Cooking is about trying new things. Experiment with flavors and ingredients to make this dish your own. Enjoy your cooking adventure!

Creamy Chicken Spinach Alfredo Pasta

A delicious and creamy pasta dish with chicken and spinach, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 2 pieces boneless, skinless chicken breasts (sliced into strips)
  • to taste salt and pepper
  • 3 cloves garlic (minced)
  • 4 cups fresh spinach
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon nutmeg
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot of salted boiling water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  • In a large skillet, heat the olive oil over medium heat. Season the chicken strips with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted, stirring frequently, about 2-3 minutes.
  • Reduce the skillet heat to low. Pour in the heavy cream, stirring to combine. Gradually add the Parmesan cheese, stirring continuously until melted and smooth. Season with Italian seasoning, nutmeg, salt, and pepper to taste.
  • Add the cooked pasta and chicken back to the skillet. Toss everything together, adding reserved pasta water as needed to reach a desired consistency. Ensure the pasta is evenly coated with the Alfredo sauce.
  • Remove from heat and garnish with fresh basil leaves.

Notes

Add more pasta water if the sauce is too thick.
Keyword Alfredo, chicken, creamy, pasta, spinach