Creamy Chicken Alfredo Pasta (Print Version)

Creamy fettuccine with chicken, spinach, and Parmesan in rich Alfredo. Quick and hearty Italian-American classic.

# What You’ll Need:

→ Pasta & Protein

01 - 10.5 ounces fettuccine
02 - 2 cups cooked chicken, diced

→ Sauce & Vegetables

03 - 1 jar Alfredo sauce (approximately 1 2/3 cups)
04 - 2 cups fresh spinach
05 - 1/2 cup grated Parmesan cheese

# How to Make It:

01 - Cook the fettuccine in a large pot of boiling water according to package directions. Drain thoroughly using a colander.
02 - In a large skillet over medium heat, warm the Alfredo sauce. Add diced chicken and fresh spinach, stirring until the spinach has wilted and the mixture is evenly heated.
03 - Add the drained fettuccine and grated Parmesan to the skillet. Toss until the pasta is thoroughly coated and the cheese has melted.
04 - Portion the creamy chicken Alfredo pasta onto plates and serve immediately while hot.

# Additional Tips::

01 -
  • Quick and stressfree from stove to table in 25 minutes with minimal prep
  • Makes use of cooked chicken and storebought Alfredo sauce so you can improvise with leftovers
  • Every bite is creamy mild and comforting but the spinach adds a lovely freshness
  • You can tweak the cheese or make it spicier to your taste
02 -
  • Stays creamy for hours and makes great leftovers
  • High in protein without feeling heavy thanks to the balance of chicken and spinach
  • Pairs well with almost any vegetable side
03 -
  • Save a splash of pasta water when draining your noodles in case the sauce gets too thick
  • Grate your Parmesan fresh right before using for best flavor
  • For extra zing try adding a pinch of garlic powder or a hint of chili flakes to the sauce before adding the pasta
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