This Chicken Fettuccine Alfredo recipe couldn’t be easier and it’s a hit for eaters of all ages!
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).
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.
Chicken Fettuccine Alfredo pasta
Chicken Fettuccine Alfredo with Spinach
- 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
Bring a large pot of water to a boil, then add noodles and cook according to directions. Drain and set aside.
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.
Stir in the Parmesan cheese and stir until smooth.
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.
(adapted from All Recipes)
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