15-Minute Creamy Chicken Spinach Alfredo
Tender chicken and fresh spinach tossed in a creamy Parmesan sauce makes this Chicken Spinach Alfredo a fast, flavorful dinner. Ready in just 15 minutes, it’s rich, protein-packed, and perfect for busy weeknights or meal prep.
Equipment
- 1 large skillet or pot
- 1 medium pot for pasta
- 1 knife
- 1 cutting board
- 1 grater (for garlic)
- 1 stirring spoon
Ingredients
- 1 lb chicken breasts sliced or diced
- 8 oz pasta of choice
- 1 cup heavy cream
- 2 cups fresh spinach
- 4 garlic cloves grated or minced
- 1 small onion diced
- 1 tsp olive oil
- ½ cup Parmesan cheese grated
- 1 tbsp all-purpose flour
- 1 tbsp butter
- ½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp red pepper flakes
Instructions
- Prepare Ingredients: Begin by gathering all your ingredients. Slice the chicken breasts into bite-sized pieces or thin strips to ensure they cook quickly and evenly. Dice the onion finely and grate or mince the garlic cloves. Wash the spinach thoroughly and set aside to drain. Measuring out your flour, Parmesan, and seasonings ahead of time will make the cooking process smooth and stress-free.
- Cook the Pasta: Fill a medium pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Add the pasta and cook according to the package instructions until al dente, usually 8–10 minutes depending on the type of pasta. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside, reserving a small cup of pasta water in case you need to loosen the sauce later.
- Sauté the Chicken: Heat 1 teaspoon of olive oil in a large skillet or pot over medium heat. Once the oil is shimmering, add the chicken pieces in a single layer. Cook for 4–6 minutes, stirring occasionally, until the chicken is golden brown on the edges and fully cooked through. Remove the chicken from the skillet and transfer to a plate. This ensures the chicken doesn’t overcook while you prepare the sauce.
- Cook the Aromatics: In the same skillet, add the diced onion. Sauté over medium heat for 3–4 minutes, stirring often, until the onion becomes soft and translucent. Then, add the grated garlic, red pepper flakes, and Italian seasoning. Stir continuously for about 1 minute until the garlic becomes fragrant. This step infuses the sauce with a rich, aromatic base that enhances the flavor of the dish.
- Make the Roux: Push the onion and garlic mixture slightly to the side of the skillet. Add 1 tablespoon of butter and let it melt completely. Sprinkle 1 tablespoon of all-purpose flour over the melted butter, and stir constantly to combine. Cook the mixture for 1–2 minutes until it forms a light, fragrant paste, taking care not to let it brown. This roux is essential for creating the creamy Alfredo sauce.
- Add the Cream: Slowly pour in 1 cup of heavy cream while stirring continuously to incorporate the liquid into the roux. Keep stirring until the mixture thickens into a smooth, creamy sauce. If the sauce becomes too thick, you can thin it with a small amount of the reserved pasta water. This step ensures a silky, rich consistency that coats the pasta and chicken beautifully.
- Combine Pasta, Chicken, and Spinach: Add the cooked pasta, cooked chicken, and fresh spinach directly into the skillet with the sauce. Stir gently to combine, allowing the spinach to wilt evenly and the pasta to soak up the creamy sauce. This step ensures that every bite is balanced, with the perfect mix of protein, greens, and pasta.
- Add Cheese and Seasonings: Sprinkle ½ cup of grated Parmesan cheese over the mixture, then season with ¼ teaspoon salt and ¼ teaspoon black pepper (or to taste). Stir thoroughly to blend the cheese into the sauce, creating a rich, cheesy texture. Taste and adjust seasoning if needed. The Parmesan melts into the sauce, adding depth and a nutty, savory flavor that makes this dish irresistible.
- Serve Immediately: Once everything is well combined and heated through, remove the skillet from heat. Serve the Chicken Spinach Alfredo hot, garnished with additional Parmesan or freshly cracked black pepper if desired. Pair with a side salad or garlic bread for a complete, satisfying meal.
- Storage and Reheating: If you have leftovers, allow the dish to cool slightly before transferring to an airtight container. Refrigerate for up to 2 days. To reheat, warm gently on the stove over medium-low heat, adding a splash of cream or milk to bring back the creamy texture, or microwave in short intervals, stirring in between.
Notes
- Use fresh, high-quality ingredients: fresh spinach, tender chicken, and good Parmesan cheese make a noticeable difference in flavor and creaminess.
- To save time, you can use pre-cooked chicken such as rotisserie or leftover roasted chicken. Just add it to the sauce at the end to heat through.
- For a lighter version, substitute heavy cream with milk, half-and-half, or crème fraîche; the sauce will still be rich but with fewer calories and saturated fat.
- Make sure to cook the pasta al dente, as it will continue absorbing sauce and remain perfectly textured.
- Don’t overcrowd the pan when sautéing chicken—this ensures it browns evenly rather than steaming.
