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Chicken Spinach Alfredo served in a green bowl.

Chicken Spinach Alfredo

Arlene Mobley - Flour On My Face
Looking for a delicious Chicken Spinach Alfredo recipe? Here's your go-to guide! From directions on how to make the cheese sauce from scratch to step by step instructions, you'll have dinner on the table in no time!
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Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Main Dish
Cuisine Italian-American
Servings 8 Servings
Calories 674 kcal

Ingredients  

  • 1 lb. fettuccine pasta
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 3 tablespoons all-purpose flour
  • 3 cups heavy cream (whole milk or half and half)
  • 2 cups finely shredded real Parmesan cheese ( plus more for garnishing.)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 5 oz raw baby spinach leaves
  • 1 ½ lbs. cooked and seasoned boneless chicken (cut into strips or bite size pieces)
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Instructions 

Recipe Prep

  • Boil the pasta following the directions on the box. Drain and rise with cold water. Set aside until needed.
  • Cook the chicken: You can sauteed the chicken in a skillet or grill the chicken, use rotisserie chicken or even use leftover chicken.

Make the Spinach Alfredo Sauce

  • In a large skillet melt the butter over medium heat. Add the minced garlic and sauté one minute. Sprinkle the flour into the butter and whisk until a thick lump free paste forms. Drizzle the whipping cream in while whisking to blend the flour and butter roux into the cream.
  • Once the cream has been added continue to whisk as you add the shredded Parmesan cheese to the skillet. Whisking will prevent the Parmesan cheese from sticking to the bottom of the hot skillet and to help the cheese melt into the alfredo sauce. Once the Parmesan cheese has melted add the salt and black pepper.
  • Bring the alfredo sauce to a low boil to thicken while whisking occasionally.
  • Once the alfredo sauce is boiling add the baby spinach leaves to the skillet in handfuls while stirring it into the alfredo sauce. As the sauce continues to cook it will cook the tender baby spinach leaves.
  • Add the cooked chicken to the pan and fold the bite size pieces into the sauce. Continue stirring until the chicken warms up.
  • Remove the skillet from the burner and add the cooked pasta to the pan. Toss the fettuccine noodles with the chicken spinach alfredo sauce.
  • Once all of the pasta is mixed into the sauce serve immediately. Top with more shredded cheese, minced parsley and red pepper flakes.
  • Makes 6 to 8 servings.

Recipe Expert Tips

  • Classic alfredo sauce uses real Parmesan cheese and heavy cream. For the best flavor use a block of Parmesan cheese and real cream.
  • baby spinach: baby spinach leaves are sweeter and more tender
  • the chicken: I like to use a counter top grill to cook the chicken for alfredo fettuccine recipes like this.
  • Garnish each serving with shaved Parmesan cheese, parsley and red pepper flakes.
  • Serving ideas: serve with buttered French bread and a side salad.

Nutrition

Serving: 1ServingCalories: 674kcalCarbohydrates: 21gProtein: 41gFat: 47gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 218mgSodium: 796mgPotassium: 456mgFiber: 1gSugar: 3gVitamin A: 3330IUVitamin C: 6mgCalcium: 396mgIron: 2mg
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