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Creamy Spinach Chicken Pasta with Alfredo Sauce

Close-up of a white bowl filled with Creamy Spinach Chicken Pasta with Alfredo Sauce, topped with seasoned chicken pieces.
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A recipe for rich, restaurant-style chicken pasta featuring spinach in a homemade Alfredo sauce.

Ingredients

Scale
  • 1 pound fettuccine or penne pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 5 ounces fresh spinach
  • 1/4 cup chicken broth (optional, for thinning)

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces with salt, pepper, and garlic powder.
  3. Heat the 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.
  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. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 3 minutes until it starts to thicken slightly.
  6. Reduce the heat to low. Gradually whisk in the Parmesan cheese until the sauce is smooth. Stir in the nutmeg and pepper. Taste the sauce and add salt if needed.
  7. Add the fresh spinach to the sauce. Stir until the spinach wilts completely, about 2-3 minutes. If the sauce seems too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken to the skillet. Add the drained pasta. Toss everything together until the pasta and chicken are evenly coated with the creamy sauce.
  9. Serve immediately, topped with extra grated Parmesan cheese.

Notes

  • For a richer sauce, use freshly grated Parmesan cheese instead of pre-shredded.
  • You can substitute frozen spinach; thaw it first and squeeze out all excess water before adding it to the sauce.
  • Add 8 ounces of sliced mushrooms when sautéing the garlic for extra flavor.
  • If you prefer a tangier sauce, add 1 tablespoon of cream cheese along with the heavy cream.

Nutrition

Find it online: https://tastytribune.com/creamy-spinach-chicken-pasta-alfredo-sauce/