Meet the chicken pasta recipe of your dreams! Creamy Chicken Alfredo with spicy chicken, spinach and creamy sauce. A quick 30-minute dinner! You simply can’t go wrong with this quick & easy chicken spinach alfredo with fettuccini pasta!
PROCESS:
- To make creamy chicken Linguine Alfredo, start by cooking the fettuccine in salted boiling water until it’s tender but still firm.
- While the pasta cooks, pound the chicken breasts to an even thickness, then marinate them in a mix of seasonings for at least 30 minutes.
- Cook the chicken in a skillet with butter until it’s no longer pink, then set it aside. In the same pan, sauté garlic and flour, then gradually whisk in milk until the sauce thickens, adding cheese and seasonings.
- Combine the cooked pasta with the sauce and let it simmer for a couple of minutes. Finally, slice the chicken, place it on top of the pasta, and garnish with parsley before serving. Enjoy your delicious meal!
Here’s what you are going to need to make it:
Chicken Breasts: The main protein in the dish.
Olive Oil: Helps keep the chicken moist and adds flavor.
Black Pepper & Lemon Pepper: Add seasoning and a bit of spice.
Ranch Seasoning: Gives a unique flavor that enhances the chicken.
Paprika: Adds a subtle smokiness and a nice color.
Garlic Powder & Onion Powder: Provide a savory, aromatic flavor to the chicken.
Pasta: The base of the dish; it’s filling and holds the sauce well.
Butter: Adds richness and helps cook the garlic.
Garlic: Gives a strong, delicious flavor that’s essential for Alfredo sauce.
All-Purpose Flour: Thickens the sauce, giving it a creamy texture.
Milk: Forms the base of the sauce, making it creamy.
Parmesan Cheese: Adds a salty, cheesy flavor that makes the sauce rich.
Cream Cheese: Adds extra creaminess and a smooth texture.
Heavy Cream: Makes the sauce even richer and silkier.
Spinach: Adds color and nutrition, making the dish more wholesome.
Dried Parsley: Provides a fresh, herbal note.
Italian Seasoning: A blend of herbs that adds depth and flavor to the sauce.
Black Pepper: Adds warmth and enhances the overall flavor.
Mozzarella Cheese: Melts beautifully, adding a gooey, cheesy finish.
INGREDIENTS
- 2 Chicken Breast (skinless and boneless)
- 1 tbsp Butter to cook the Chicken
- 12 Ounces or 350 grams Linguine
Chicken Marinade:
- 1 tsp Olive oil
- 1/2 Black Pepper
- 1/2 Lemon pepper
- 1 tsp Ranch seasoning
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
Alfredo Sauce:
- 1½ tbsp Butter
- 1 tbsp Garlic
- 1 tbsp All-purpose flour
- 1/2 Cup Milk
- 1/2 Cup Parmesan
- 1/4 cup Cream Cheese
- 1/2 cup Heavy cream
- Handful of Spinach
- 1 tbsp Dried parsley
- 1/2 tbsp Italian seasonings
- 1 tbsp Black Pepper
- 1/2 Cup Mozzarella cheese
INSTRUCTIONS
Step 1: Cook the Pasta
- Start by filling a large pot with water and adding a generous amount of salt. Bring the water to a boil over high heat. Once it’s bubbling, add the fettuccine. Stir it occasionally to keep it from sticking together. Cook the pasta until it’s tender but still a bit firm when you bite into it. This usually takes about 8 minutes. After it’s cooked, carefully drain the pasta in a colander and set it aside.
Step 2: Marinate the Chicken
- While the pasta is cooking, take your chicken breasts and place them between two pieces of plastic wrap or parchment paper. Use a meat mallet or a rolling pin to gently pound them until they are even in thickness. This helps them cook evenly. In a bowl, mix together olive oil, black pepper, lemon pepper, ranch seasoning, paprika, garlic powder, and onion powder. Coat the chicken with this marinade and let it sit for at least 30 minutes. If you have time, marinating longer can enhance the flavor even more!
Step 3: Cook the Chicken
- Heat a skillet or pan over medium heat and add half a tablespoon of butter. Once the butter is melted and bubbling, carefully place the marinated chicken breasts in the skillet. Cook the chicken for about 3 minutes on one side. Then, flip them over and cook for another 3 minutes, or until the chicken is fully cooked and no longer pink in the center. You can check this by cutting into the thickest part of the chicken. When it’s done, remove the chicken from the pan and set it aside on a cutting board.
Step 4: Make the Alfredo Sauce
- In the same skillet where you cooked the chicken, add a tablespoon of butter and minced garlic. Sauté the garlic for about 30 seconds until it smells amazing but be careful not to let it burn. Next, sprinkle in the all-purpose flour and use a whisk to stir it continuously. Cook this mixture until it turns a light golden color, which means the flour is cooked and ready.
Step 5: Add Milk
- Once the flour is golden, turn off the heat for a moment. Gradually add the milk, pouring it in small amounts while whisking constantly. This helps prevent any lumps from forming. Once all the milk is added, and the mixture is smooth, turn the heat back on to medium.
Step 6: Thicken the Sauce
- Keep stirring the sauce as it heats up. You’ll notice it starting to thicken. If it becomes too thick for your liking, you can add a splash of the pasta water to loosen it up.
Step 7: Season the Sauce
- Once the sauce has thickened, mix in the Parmesan cheese, cream cheese, and heavy cream. Stir until everything is well combined and the cheese has melted into a creamy sauce. Add the dried parsley, Italian seasoning, and black pepper to flavor the sauce. Taste it and adjust the seasoning if needed.
Step 8: Combine with Pasta
- Now, gently add the cooked fettuccine to the sauce in the skillet. Use tongs or a large spoon to toss the pasta, making sure it gets well coated in the creamy sauce. Let it all simmer together for about 2 minutes on medium-high heat. This allows the pasta to absorb some of the sauce flavors.
Step 9: Garnish and Serve
- While the pasta is simmering, take the cooked chicken and slice it into strips or pieces. Once the pasta is ready, serve it on plates and place the sliced chicken on top. Sprinkle some dried parsley on top!
Tips and Notes:
- Be careful not to overcook the linguine (or any other pasta you are using) it should be al dente for the best texture. Reserve a cup of pasta water before draining in case you need to loosen the sauce later.
- The longer you marinate the chicken, the more flavorful it will be. If you can, let it sit for a few hours or even overnight in the fridge.
- Ensure the chicken is cooked thoroughly by checking that it’s no longer pink in the center. Using a meat thermometer, it should reach an internal temperature of 165°F (75°C).
- If the sauce is too thick, add some reserved pasta water until you reach your desired consistency. If it’s too thin, let it simmer a bit longer to thicken up.
- Feel free to experiment with different cheeses! Besides Parmesan, you can try adding a bit of cheddar or fontina for a unique flavor.
- For extra nutrition, consider adding veggies like spinach, broccoli, or peas to the dish. You can toss them in with the pasta to cook slightly in the sauce.
- Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
- Fresh herbs like parsley or basil make great garnishes and add a pop of color and flavor to your dish.
