Main Dish Recipes

Chicken Fettuccine Alfredo with Spinach

This Chicken Fettuccine Alfredo recipe couldn’t be easier and it’s a hit for eaters of all ages!

Chicken fettuccine alfredo recipe

If you’re on a diet, you’re just going to need to skip this recipe. Or at least avert your eyes as you mix up the sauce. Your choice.

(And obviously the addition of spinach turns this into complete health food).

This chicken fettuccine alfredo was the first meal I made when we arrived in our little London flat in the fall of 2014.
It was the first time I’d ever made fettuccine alfredo and we ate it sitting out on our roof top garden. It was fantastic, in large part because we were all so delighted by the fact that we’d finally arrived somewhere that allowed us to make dinner instead of eating out yet again.I think I’ll probably love this recipe for the rest of my life, not just because it’s delicious, but because it reminds me of being in London, where I made it many times during the months we lived there.

Homemade Chicken Alfredo 

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo with Spinach

(adapted from All Recipes)
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 to 4
Author Janssen Bradshaw

Ingredients

  • 12 ounces uncooked fettuccine noodles I've used fresh ones the last couple of times and they are amazing
  • 6 Tablespoons butter
  • 3 cloves garlic smashed but not chopped
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup packed grated Parmesan cheese
  • 1-2 chicken breasts cooked and shredded
  • 3-4 cups packed baby spinach roughly chopped

Instructions

  1. Bring a large pot of water to a boil, then add noodles and cook according to directions. Drain and set aside.
  2. In a large pot (I use a small-ish stockpot), melt the butter and add the garlic cloves, cooking for about 30 seconds. Pour in the half-and-half and let melt together, stirring frequently. Add salt and pepper. Spoon out the garlic and discard.
  3. Stir in the Parmesan cheese and stir until smooth.
  4. Mix in the drained noodles, the shredded chicken, and the spinach. Stir to combine and let cook for 1-2 minutes until everything is well coated and the spinach has wilted slightly. Salt and pepper to taste, then serve immediately.

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9 Comments

  • Reply MommySizedHeart November 19, 2014 at 2:44 pm

    Yuuuum! Too bad I can't eat grain until we finally find out what is wrong with my thyroid and adrenals! Eat a second portion for you unborn baby and third for me, please!! I promise I won't cast any judgment!!

  • Reply Betsy November 19, 2014 at 3:06 pm

    Yum! This is a perfect comfort food for these unusually cold November days in Pennsylvania!!

  • Reply Alison November 19, 2014 at 3:15 pm

    Is it bad that it is 9am and I want to eat this right now? 😉 Looks soo yummy!

  • Reply Ashley November 19, 2014 at 3:37 pm

    This is basically my favorite meal ever. I need to cook this immediately.

  • Reply HSloan November 19, 2014 at 10:15 pm

    Can I ask what half and half is? I'm from Northern Ireland and we either don't have it or call it something else!

    • Reply Janssen November 22, 2014 at 2:01 pm

      I think it's probably the equivalent of single cream. Half and half refers to it being half cream and half milk.

  • Reply Creamy Chicken and Fire-Roasted Tomato Pasta - Everyday Reading March 22, 2018 at 7:32 pm

    […] our dinner rotation. I probably make it once every 4-6 weeks and even then, we pretty much stick to chicken Alfredo or cream cheese […]

  • Reply 4 Ways to Get Dinner on the Table - Everyday Reading May 30, 2018 at 8:17 pm

    […] Spinach Alfredo […]

  • Reply Megan October 26, 2018 at 10:03 am

    One of my favorite comfort foods. Never tried it with spinach tho.

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