Chicken Spinach Alfredo

Chicken Spinach Alfredo is a quick and creamy dinner recipe that's ideal for busy weeknights. Sure to become a family favorite, this recipe is easy to follow, and has been tested to cook perfectly in your home kitchen.

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings4

Chicken spinach alfredo is a timeless classic, but our version brings something extra to the table: a buttery chicken baste that infuses the dish with rich, savory flavor. Combined with the vibrant spinach and a creamy sauce, this dish is a perfect balance of indulgence and brightness. And the best part? It comes together in just 30 minutes, making it a go-to meal for busy nights.

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MAIN INGREDIENTS: Chicken breasts, fresh spinach, Alfredo sauce, garlic, olive oil, Parmesan cheese, fettuccine pasta

QUICK STEPS: Cook chicken, sauté spinach and garlic, prepare pasta, mix with Alfredo sauce, combine chicken and spinach, top with Parmesan

TOTAL TIME AND YIELD: 30 minutes, serves 4

WHY THIS RECIPE: We’ve fine-tuned the recipe to ensure that the creamy Alfredo sauce perfectly coats the chicken and spinach without being too heavy. The fresh spinach adds a nutritional punch, while the sautéed garlic brings out a rich depth of flavor that you won’t always get from pre-made sauces. Plus, this recipe doesn’t rely on complicated techniques or fancy ingredients — it’s designed to work seamlessly in a home kitchen, meaning you’ll get restaurant-quality results with minimal effort. It’s the perfect combination of quick, comforting, and elevated, all in under 30 minutes.

Chicken Spinach Alfredo Ingredients

You’ll love the rich, creamy goodness of our chicken alfredo with spinach. This recipe uses simple, fresh ingredients to create a comfort food meal that’s easy to prepare.

Substitutions and Additions for Chicken Spinach Alfredo Pasta

You can make some simple substitutions and additions to your pasta recipe, but remember, any changes may alter the taste and texture, so use them at your own discretion.

Whole Milk: Substitute with 2% milk for a lighter sauce. If you prefer a richer taste, you can use half and half instead.

Penne Pasta: Feel free to use any short pasta like fusilli or rigatoni. Fettuccini also works well.

Chicken Breast: You can use boneless, skinless chicken thighs instead.

If you want to skip cooking the chicken, dice or shred a pre-cooked rotisserie chicken, or use leftovers.

This recipe also tastes great when made with turkey, or, you can omit the meat altogether for a vegetarian version.

Baby Spinach: Kale or arugula can be great substitutes. Just be aware that kale may require a bit more cooking time to soften.

Parmesan Cheese: If you don’t have Parmesan, Pecorino Romano or Asiago cheese can be good alternatives.

Garlic: Substitute fresh garlic with one teaspoon of garlic powder or roasted garlic if you want a stronger garlic flavor.

How To Make This Chicken Spinach Alfredo Recipe

PRO TIP: We recommend you measure and prep all of your ingredients ahead of time and have them ready to go. This recipe comes together quickly, so having your ingredients prepped will make cooking it even easier.

STEP ONE: Begin by cooking the penne pasta according to the package directions. Once cooked, drain the pasta and set it aside.

PRO TIP: Use a large pot of boiling water with a pinch of salt to give the pasta more flavor.

STEP TWO: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the boneless skinless chicken breast pieces. Cook and sear the chicken until no pink remains, and the chicken is light golden brown. Transfer the cooked chicken to a plate and set aside.

PRO TIP: Try to cut the chicken into evenly sliced pieces. This will help them cook more evenly. 

STEP THREE: Reduce the heat to medium and add the salted butter to the skillet. Once the butter has melted, add the minced fresh garlic, salt, black pepper, and garlic powder. Stir and cook the garlic until fragrant.

PRO TIP: Wait until the temperature of the pan has decreased. You can even remove it from the heat briefly to let it cool down if necessary to avoid burning the garlic.

STEP FOUR: Add the all-purpose flour to the skillet. Whisk the flour into the butter mixture until no dry pockets remain. The flour should cook to a very light golden color, which will help thicken the sauce.

STEP FIVE: Slowly pour in the whole milk and heavy cream, whisking continually to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to bubble gently. 

PRO TIP: When you first add milk, it may look like thick soup or lumpy flour. Continue to whisk and add more slowly, and it will thicken into a silky sauce.

STEP SIX: Once the sauce has started to thicken, stir in the fresh baby spinach. Continue to stir until the spinach leaves have wilted completely and the sauce is thick enough to coat the back of a spoon.

STEP SEVEN: Turn off the heat and stir in the grated Parmesan cheese. The cheese should melt into the sauce, adding a savory depth to the Alfredo.

STEP EIGHT: Add the cooked chicken pieces and the drained pasta back into the skillet. Stir everything together to coat the pasta and chicken evenly with the creamy spinach Alfredo sauce.

STEP NINE: Transfer the chicken spinach alfredo to a serving dish. Serve while it’s still warm and the sauce is fresh and creamy.

Chicken Spinach Pasta Troubleshooting Tips

We want you to feel confident when you make this tasty dinner, so here is the best advice from our expert recipe developers:

• Room Temperature Chicken: If you have time, allow the chicken to come to room temperature before cooking. This helps it cook more evenly and achieve a better sear.
• Properly Drained Pasta: Make sure to drain the pasta well. Too much water in the pasta can cause the sauce to be watery.
• Preventing Clumps in the Sauce: When you add the flour to the butter, whisk constantly to form a smooth roux. This step is critical to making a smooth, lump free sauce.
• Over Thickened Sauce: If your sauce gets too thick, you can add a bit of water or chicken stock to thin it out. You can also add a touch of pasta water if you have some.
• Don’t Burn the Sauce:​ Be mindful of the temperature of your pan. This dish can burn if your pan gets too hot, so adjust the heat as necessary, and continue to stir throughout the cooking process.

How To Serve Spinach Chicken and Pasta 

Make this spinach Alfredo pasta for an easy weeknight dinner. You won’t have any trouble getting everyone to the table for this kid-friendly meal. 

Serve with a bright and colorful Olive Garden Copycat Salad. If you’ve got a few extra minutes to spend in the kitchen, your family will devour our soft and chewy bread sticks.

You can quickly turn this dish into a casserole by baking the finished pasta in a 9×13-inch baking dish at 350°F for ten minutes. Top with extra cheese parmesan cheese and panko bread crumbs if you prefer. 

You can also keep it warm in a CrockPot if you’re serving this to a crowd or taking it to a potluck. Keep the sauce a bit thinner, though, as it will thicken up in the slow cooker.

Chicken Alfredo is always a popular dinner, and we think this spinach-infused version will fit in at just about any event. You can make this quick dinner when you’re expecting company or even for a special holiday dinner, like New Year’s Eve.

Want to impress your date? This is a wonderful dinner for Valentine’s Day, or to celebrate someone you love.

MORE CHICKEN PASTA RECIPES

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Creamy Chicken Pasta

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Chicken Parmesan Pasta

How To Store Chicken Spinach Pasta

Whether you want to make it ahead or store leftovers, here are some tips on how to keep your dish fresh and flavorful.

MAKE AHEAD: While this dish is best served fresh, your chicken spinach pasta can be made ahead to save time. Prepare the recipe as directed, then let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 24 hours before reheating and serving.

IN THE FRIDGE: Store any leftover chicken spinach alfredo in an airtight container in the refrigerator. It will keep well for up to three days. Make sure the dish is completely cool, first.

IN THE FREEZER: Once the dish has cooled completely, transfer it to a freezer-safe container or freezer bag. It will last up to two months in the freezer. When you’re ready to eat, thaw the dish in the refrigerator overnight before reheating.

HOW TO REHEAT: We recommend using the stovetop or the microwave to reheat your pasta.

• Stovetop: Reheat the dish on the stovetop over medium heat. Add a splash of milk to the pan and stir frequently until heated through.

• Microwave: Place a portion of the chicken spinach Alfredo in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for two to three minutes, stirring halfway through.

Why This Creamy Chicken Spinach Pasta Is The Best

Easy to Make: It’s a from-scratch recipe with easy instructions to follow, and it’s quick to make.

Rich and Creamy: The Alfredo sauce, made from scratch with Parmesan and cream, is so tasty that it’s hard to resist.

Sneaky Veggies: The spinach bumps up the nutritional value of the dish, but is easy to enjoy.

This chicken spinach Alfredo is an easy meal for any night of the week. Our from-scratch recipe combines tender chicken, fresh spinach, and a creamy homemade Alfredo sauce for a delicious meal your family will request again and again.

More Easy Pasta Recipes

• Taco Pasta
• Tuna Pasta
• Cajun Chicken Pasta
• Italian Sausage Pasta
• One Pot Chicken Fajita Pasta

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Chicken Spinach Alfredo 

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Chicken Spinach Alfredo is a quick and creamy dinner recipe that’s ideal for busy weeknights. Sure to become a family favorite, this recipe is easy to follow, and has been tested to cook perfectly in your home kitchen.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

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Ingredients

  

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• 8 ounces penne pasta, cooked and drained according to package directions
• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cut into ¾ inch sized pieces
• 4 tablespoons salted butter
• 1 tablespoon minced fresh garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 3 ounces fresh baby spinach, lightly packed (approximately 3 cups)
• 1 cup grated parmesan cheese

Instructions

 

• In a large pot over medium-high heat, cook the penne pasta according to package directions for al dente. Drain and set aside.
• While the pasta is cooking, to a large skillet (12 inches), over medium-high heat, add the olive oil and boneless skinless chicken breast pieces. Cook and sear the chicken for 7-10 minutes or until no pink remains and the chicken is a light golden brown. Transfer the cooked and browned chicken pieces to a plate and set aside.
• Turn the heat to the skillet down to medium and add the salted butter, minced fresh garlic, salt, black pepper, and garlic powder. Stir and cook the garlic for 30-45 seconds or until the butter has fully melted and the garlic is fragrant.
• Add the all-purpose flour to the skillet and whisk into the butter until no dry pockets of flour remain. The cooked flour should be a very lightly golden color.
• While whisking continually, slowly add the whole milk and heavy cream. Be sure to whisk the cooked flour and liquids until no lumps from the flour remain.
• Allow the alfredo sauce to bubble gently and start to thicken. This should take 2-4 minutes. Once the sauce is starting to thicken, stir in the baby spinach leaves and continue to stir the sauce until all the spinach leaves have wilted and the sauce has thickened enough to coat the back of a spoon. Turn off the heat to the skillet.
• Add the grated parmesan cheese, cooked chicken pieces and penne pasta to the skillet. Stir to coat all the pasta and chicken in the spinach Alfredo sauce before transferring to a serving dish.

Notes

• If you have time, allow the chicken to come to room temperature before cooking. This helps it cook more evenly and achieve a better sear.
• Make sure to drain the pasta well. Too much water in the pasta can cause the sauce to be watery.
• When you add the flour to the butter, whisk constantly to form a smooth roux. This step is critical to making a smooth, lump free sauce.
• If your sauce gets too thick, you can add a bit of water or chicken stock to thin it out. You can also add a touch of pasta water if you have some.
• Be mindful of the temperature of your pan. This dish can burn if your pan gets too hot, so adjust the heat as necessary, and continue to stir throughout the cooking process.
• While we think our recipe for chicken Alfredo tastes perfectly creamy and garlicky, we encourage you to taste it for yourself before you serve it. Add more salt, pepper, or cheese as you see fit.

Nutrition

Calories: 897kcal | Carbohydrates: 54g | Protein: 44g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 199mg | Sodium: 1300mg | Potassium: 874mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3569IU | Vitamin C: 8mg | Calcium: 380mg | Iron: 2mg

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