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Chicken Fettuccine Alfredo with Spinach

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

Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 to 4
Author Janssen Bradshaw


  • 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


  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.

Recipe Notes

(adapted from All Recipes)