Chicken & Spinach Alfredo Recipe
Linguini, house – made alfredo
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Ingredients
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Pasta & main
Alfredo sauce
Vegetables & finish
Method
Pasta & main
- 1
Prepare pasta
Bring a large pot of salted water to a rolling boil. Add 12 oz linguini and cook according to package instructions until al dente (about 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
- 2
Season and cook chicken
While pasta cooks, season 1 lb boneless skinless chicken breasts on both sides with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side, until golden and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice thinly or cut into bite-sized pieces.
Alfredo sauce
- 3
Make roux and garlic base
In the same skillet used for chicken, reduce heat to medium and add 4 tbsp unsalted butter. When butter foams, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Sprinkle in 1 tbsp all-purpose flour and stir constantly for 1 minute to cook the flour.
- 4
Add liquids
Gradually whisk in 1 cup whole milk until smooth, then add 3 tbsp heavy cream. Bring mixture to a gentle simmer, whisking, and cook 2–3 minutes until slightly thickened.
- 5
Finish sauce
Lower heat to medium-low and whisk in 1 cup grated Parmesan and 2 tbsp softened cream cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper and a pinch of freshly grated nutmeg (optional). If sauce is too thick, add up to 1/2 cup reserved pasta water 1–2 tbsp at a time to reach desired consistency.
Vegetables & finish
- 6
Wilt spinach
Add 4 cups fresh baby spinach to the sauce and stir until wilted, about 1–2 minutes. Stir in 1 tsp lemon juice to brighten flavor.
- 7
Combine pasta, chicken and sauce
Add drained linguini and sliced chicken to the skillet with the Alfredo sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce (use up to the reserved 1 cup, typically 2–4 tbsp). Taste and adjust seasoning with additional salt or pepper if necessary.
- 8
Garnish and serve
Divide between 4 plates (see servings). Sprinkle each portion with 2 tbsp chopped fresh parsley and a pinch (1/4 tsp) red pepper flakes if using. Serve immediately.