Classic Chicken Alfredo Pasta with Fresh Spinach
A creamy and rich Chicken Alfredo Pasta made with fresh spinach, perfect for a comforting dinner.
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Ingredients
Yields 4 servings
- (8 oz) fettuccine pasta
- (2 tbsp) olive oil
- (1 lb) boneless, skinless chicken breasts
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (2 cloves) garlic, minced
- (1 cup) heavy cream
- (1 cup) grated Parmesan cheese
- (1/2 cups) fresh spinach, chopped
- (1/4 tsp) nutmeg
- (1/4 cups) fresh parsley, chopped (for garnish)
Instructions
- 1
Cook 8 oz fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat 2 tbsp olive oil over medium heat.
- 3
Season 1 lb boneless, skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Add to the skillet and cook for 6-7 minutes on each side until cooked through. Remove from skillet and let rest for 5 minutes before slicing. Add 2/4 tsp salt.
- 4
In the same skillet, add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- 5
Pour in 1 cup heavy cream and bring to a simmer. Stir in 1 cup grated Parmesan cheese until melted and smooth.
- 6
Add 1/2 cup chopped fresh spinach and 1/4 tsp nutmeg to the sauce, stirring until the spinach wilts.
- 7
Slice the cooked chicken and add it to the sauce, mixing well.
- 8
Add the drained fettuccine to the skillet and toss to coat in the Alfredo sauce.
- 9
Serve hot, garnished with 1/4 cup chopped fresh parsley.
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