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Easy Chicken and Spinach Fettuccine Alfredo

Fettuccine pasta tossed in a rich Parmesan cream sauce with chicken and fresh baby spinach.
Easy Chicken and Spinach Fettuccine Alfredo

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Servings: 4
Total Time: 30 minutes
Recipe by: Frankie


1 pound fettuccine noodles
10 ounces boneless skinless chicken breast
salt & 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


1. Cook the fettucine according to package directions. Drain the pasta reserving 1/4 cup of the pasta water.

2. While the pasta cooks heat the oil in a dutch oven over medium heat. Season the chicken generously with salt & pepper. Add the chicken to the dutch oven. Place a lid on the dutch oven and cook for 8 minutes then flip the chicken and cook 8 more minutes or until chicken is cooked through. Transfer the chicken to a cutting board and set aside.

3. Reduce the heat to medium-low and add the butter and heavy cream to the dutch oven. Cook, stirring often, until butter is melted.

4. 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.

5. Stir in the spinach and cook until wilted, about 3 minutes.

6. Cut the chicken into thin slices or bite-size pieces. Add the chicken and cooked pasta to the sauce and toss to combine.

7. Add the reserved pasta water a little at a time until you reach a desired consistency. Season with additional salt & pepper if necessary.

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