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This dish features some simple yet flavorful components. Here’s what you need: - 12 ounces fettuccine pasta - 2 tablespoons olive oil - 2 boneless, skinless chicken breasts, sliced into 1-inch strips - Salt and freshly cracked black pepper to taste - 3 cloves garlic, minced - 4 cups fresh baby spinach - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning blend - 1/2 teaspoon freshly grated nutmeg - Fresh basil leaves for garnish Each ingredient plays a key role in building great flavor. The chicken gives protein and heartiness, while the spinach adds color and nutrients. The heavy cream and Parmesan create a rich, creamy sauce that coats the pasta perfectly. For this recipe, you'll need a few key tools to make cooking easy: - Large pot for boiling pasta - Colander for draining - Large skillet for sautéing - Wooden spoon or spatula for mixing Using the right tools helps you cook efficiently. A large pot allows the pasta to move freely, ensuring it cooks evenly. A colander drains the pasta quickly, so you can move on to the next steps. You can make this dish even more special with some extra touches. Here are some ideas: - Extra Parmesan cheese for serving - Lemon zest for a fresh kick - Red pepper flakes for heat - Chopped fresh herbs like parsley or chives These additions can enhance the flavor profile and make the dish visually appealing. Feel free to experiment with what you have on hand! {{ingredient_image_2}} Start by boiling water in a large pot. Add salt to the water. Once it boils, add 12 ounces of fettuccine pasta. Cook according to the package, about 8-10 minutes, until it's al dente. Drain the pasta in a colander but save about 1/2 cup of the water. Set the pasta aside for later. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season 2 boneless, skinless chicken breasts, sliced into strips, with salt and pepper. When the oil shimmers, add the chicken. Cook for 5-7 minutes, turning often, until golden brown and cooked through. Remove the chicken and set it aside. In the same skillet, lower the heat to medium-low. Add 3 minced garlic cloves and sauté for 30 seconds. Make sure to stir so it won't burn. Next, toss in 4 cups of fresh baby spinach. Cook for about 2-3 minutes, stirring, until the spinach wilts down. Now, lower the heat to low. Pour in 1 cup of heavy cream and stir to mix with the spinach and garlic. Gradually add 1 cup of freshly grated Parmesan cheese. Stir continuously until the cheese melts and the sauce is smooth. Season with 1 teaspoon of Italian seasoning and 1/2 teaspoon of freshly grated nutmeg. Add salt and pepper to taste. Return the cooked chicken and fettuccine to the skillet. Gently toss everything together. Make sure the pasta and chicken are coated in the creamy Alfredo sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Take the skillet off the heat. Serve the pasta on plates. For a nice touch, garnish with fresh basil leaves and a sprinkle of extra Parmesan. This adds both color and flavor to your dish. Enjoy your Chicken Spinach Alfredo Pasta! To make the best Alfredo sauce, start with heavy cream. This cream gives your sauce a rich and smooth texture. Use fresh, grated Parmesan cheese for the most flavor. Gradually add the cheese to the cream while stirring. This helps it melt well and prevents clumping. A dash of nutmeg adds warmth and depth. Use just a little, as too much can overpower the sauce. If the sauce is too thick, mix in a splash of reserved pasta water until it reaches the right consistency. For tender, juicy chicken, slice your chicken breasts into strips. This helps them cook evenly. Start by heating olive oil in your skillet until hot. Season the chicken with salt and pepper before adding it to the skillet. Don’t overcrowd the pan; cook in batches if needed. Let the chicken cook without moving it for a few minutes. This gives it a nice golden crust. Flip only when it is ready. Cook until no longer pink in the center. Remove the chicken and let it rest for a moment; it will stay juicy. Herbs and spices elevate the taste of your Chicken Spinach Alfredo Pasta. Use fresh garlic for a strong flavor. Sauté it until fragrant, but don’t let it burn. Italian seasoning blends well with the creamy sauce. Add a teaspoon to give your dish warmth. Fresh basil leaves as a garnish add brightness. You can also sprinkle some red pepper flakes for a little heat. These small touches make your pasta memorable and delicious. Pro Tips Perfect Pasta: Always cook your pasta al dente, as it will continue to cook slightly when combined with the sauce, ensuring it doesn't become mushy. Seasoning Matters: Don't forget to season every layer of your dish. Season the chicken, pasta water, and sauce for the best flavor. Cheese Quality: Use freshly grated Parmesan cheese for a creamier, more flavorful sauce. Pre-grated cheese may not melt as well. Make It Your Own: Feel free to customize this dish with additional ingredients like sun-dried tomatoes, mushrooms, or a splash of white wine for extra depth of flavor. {{image_4}} You can make this dish vegetarian by skipping the chicken. Use extra spinach or add mushrooms for a hearty texture. You might also add artichoke hearts or roasted red peppers for a burst of flavor. Substitute heavy cream with cashew cream or coconut milk for a creamy sauce. This keeps the dish rich while staying plant-based. If you need a gluten-free meal, use gluten-free fettuccine. Many brands offer pasta made from rice or quinoa. You can also try spiralized vegetables like zucchini or butternut squash as a pasta substitute. Just remember to check the labels for any hidden gluten. For a twist, consider using shrimp instead of chicken. Cook the shrimp in the same skillet until pink and tender. You can also use tofu if you want a plant-based protein. Press the tofu to remove excess water, then cube and sauté until golden. This adds a nice texture and absorbs the flavors well. To keep your Chicken Spinach Alfredo Pasta fresh, let it cool first. Place leftovers in an airtight container. This helps keep out air and moisture. Label the container with the date. Store it in the fridge for up to three days. When you're ready to eat, take out your pasta. You can reheat it on the stove or in the microwave. If using the stove, add a splash of water or cream to help it heat evenly. Stir often to prevent sticking. In the microwave, use a microwave-safe dish with a lid. Heat in short bursts, stirring in between, until warm. If you want to save some for later, freezing is a great option. Place cooled pasta in a freezer-safe container. Try to remove as much air as possible. Label it with the date and freeze for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating. Yes, you can use other pasta types. Penne, rigatoni, or even gluten-free pasta work well. Just cook them according to package directions. The sauce will still taste great no matter the pasta shape. To make this dish dairy-free, swap heavy cream for coconut milk or a plant-based cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. This change keeps it creamy and delicious without dairy. This pasta pairs well with a green salad or garlic bread. You can also serve it with roasted vegetables for a balanced meal. A light white wine is a great drink choice to enjoy with this dish. Store fresh baby spinach in a plastic bag or container. Keep it in the fridge to stay crisp. Make sure to dry it well after washing to avoid sogginess. Use it within a week for the best flavor. Yes, this recipe is great for meal prep. Cook the pasta and chicken ahead of time, and store them in separate containers. You can reheat them together for a quick meal. Just add a splash of cream to refresh the sauce when warming. In this blog post, we explored how to make Chicken Spinach Alfredo Pasta. We covered key ingredients, cooking steps, and helpful tips. You learned about optional add-ins and variations for different diets. Remember, perfecting the Alfredo sauce and choosing the right cooking techniques makes all the difference. Store your leftovers properly to enjoy them later. This dish is easy to customize and sure to impress anyone at your table. Now, you have all the tools to create a tasty meal that suits your taste.

Creamy Chicken Spinach Alfredo Pasta

A rich and creamy pasta dish featuring chicken, spinach, and a delicious Alfredo sauce.
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 1-inch strips
  • to taste Salt and freshly cracked black pepper
  • 3 cloves garlic, minced
  • 4 cups fresh baby spinach
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning blend
  • 0.5 teaspoon freshly grated nutmeg
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander, making sure to reserve about 1/2 cup of the starchy pasta water for later use. Set the pasta aside.
  • In a large skillet, heat the olive oil over medium heat. Season the sliced chicken breasts generously with salt and pepper. Once the oil is shimmering, add the chicken to the skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
  • Using the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for about 30 seconds, stirring frequently until fragrant (be careful not to let it burn). Add the fresh baby spinach to the skillet and cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes.
  • Lower the heat to low and pour in the heavy cream, stirring well to combine with the sautéed spinach and garlic. Gradually add the freshly grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy. Season the sauce with Italian seasoning, freshly grated nutmeg, and additional salt and pepper to taste.
  • Return the reserved chicken and cooked fettuccine to the skillet. Gently toss everything together, ensuring the pasta and chicken are evenly coated with the rich Alfredo sauce. If needed, add a splash of the reserved pasta water to achieve your desired sauce consistency.
  • Remove the skillet from heat and transfer the pasta to serving plates. Garnish with fresh basil leaves for a pop of color and flavor.

Notes

Consider plating the pasta in shallow bowls, sprinkling extra Parmesan on top, and placing a sprig of fresh basil for an elegant touch.
Keyword Alfredo, chicken, creamy, pasta, spinach