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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: Chicken Spinach Alfredo Recipe

Servings:

Calories: 897kcal

Ingredients

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.

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