Chicken Alfredo with Spinach and Mushrooms
Tender slices of seared chicken breast tossed in a creamy garlic Alfredo sauce with earthy mushrooms, vibrant spinach, and perfectly cooked pasta. It’s a complete, crowd-pleasing meal ready in about 30 minutes.
Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (about 1 lb / 450g), thinly sliced
Salt and black pepper
1 tsp garlic powder or Italian seasoning (optional)
1 tbsp olive oil
For the Alfredo Sauce:
2 tbsp butter
3–4 cloves garlic, minced
1 cup sliced mushrooms (cremini or button)
2 cups fresh baby spinach
1 cup heavy cream (or half-and-half for lighter version)
¾ cup freshly grated Parmesan cheese
Salt and black pepper to taste
Optional: pinch of nutmeg for depth
Pasta:
8 oz (225g) fettuccine, linguine, or penne (cooked and drained)
Instructions:
Cook the pasta according to package directions. Drain and set aside.
Sear the chicken:
Season chicken with salt, pepper, and garlic powder/Italian seasoning if using.
In a large skillet over medium heat, add olive oil or butter.
Sear chicken slices 3–4 minutes per side until golden and cooked through. Remove and set aside.
Saute the mushrooms:
In the same pan, add butter and mushrooms. Cook 4–5 minutes until browned and tender.
Add garlic and saute 1 minute until fragrant.
Add spinach:
Stir in fresh spinach and cook 1–2 minutes until wilted.
Make the sauce:
Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly (2–3 minutes).
Stir in Parmesan cheese until melted and smooth.
Season with salt, pepper, and a pinch of nutmeg if desired.
Combine:
Return chicken to the skillet.
Add cooked pasta and toss everything together until well coated.
Serve:
Garnish with extra Parmesan, cracked black pepper, and parsley if desired.
Notes & Tips:
Don’t overcook the sauce: Heat it just enough to melt cheese and coat pasta.
Use rotisserie chicken for a quick shortcut.
Lighter version: Use half-and-half and reduce butter by 1 tbsp.
Add-ins: Try sun-dried tomatoes or a splash of white wine for a deeper flavor.
Frequently Asked Questions
Q: Can I use milk instead of cream?
Yes, but you’ll need to thicken it with a bit of flour or cornstarch.
Q: Can this be made ahead?
Best served fresh, but leftovers store well in the fridge up to 3 days.
Q: What other pasta works well?
Fettuccine, linguine, penne, or rigatoni all work great.
Nutritional Information
Calories: 620
Protein: 38g
Fat: 32g
Carbohydrates: 45g
Fiber: 3g
Sugar: 4g