Easy Chicken and Spinach Fettuccine Alfredo

Fettuccine pasta tossed in a rich Parmesan cream sauce with sliced chicken breast and fresh baby spinach.

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23 people Yepped this recipe

servings: 4

total time: 30 minutes

added on 09/12/2016

recipe by: Frankie

INGREDIENTS

1 pound fettuccine noodles
10 ounces boneless skinless chicken breast, pounded to an even 1/2-inch thickness
salt & freshly ground pepper
1 TBSP olive oil
6 TBSP unsalted butter
1 cup heavy cream
1 tsp garlic powder
2 cups freshly grated Parmesan cheese
5 ounces fresh baby spinach leaves

CONVERSION CALCULATOR

Cook the fettucine according to package directions then drain the pasta reserving 1/4 cup of the pasta water.
Heat the oil in a Dutch oven over medium heat.
Season the chicken generously with salt & pepper.
Add the chicken to the Dutch oven and cover and cook for 8 minutes.
Flip the chicken and cook 8 more minutes or until chicken is cooked through.
Transfer the chicken to a cutting board and set aside.
Reduce the heat to medium-low and add the butter and heavy cream to the now empty Dutch oven and cook, stirring often, until the butter has melted.
Stir in the garlic, Parmesan, 1/4 tsp salt, and 1/4 tsp pepper and continue to stir until Parmesan is melted and well incorporated.
Stir in the spinach and cook until wilted, about 3 minutes.
Cut the chicken into thin slices then stir the sliced the chicken and cooked pasta in with the sauce and toss to combine.
Add the reserved pasta water a little at a time until you reach a desired consistency then season with salt & pepper to taste.

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