Chicken Spinach Alfredo

Oh my gosh, you have to try this Chicken Spinach Alfredo, it’s the creamy, dreamy pasta dish that saved my weeknight dinners more times than I can count! I first made this version when my sister showed up unannounced with her hungry kids, and now it’s our go-to “fancy-but-fast” meal.

The magic happens in under 30 minutes, but tastes like you spent hours stirring that luscious Alfredo sauce. Juicy chicken, crispy bacon, and fresh spinach all tangled up in silky Parmesan cream? Yes please! Trust me, once you see how easy it is to make restaurant-quality Chicken Spinach Alfredo at home, you’ll wonder why you ever ordered takeout.

Why You’ll Love This Chicken Spinach Alfredo

Let me count the ways this dish will become your new weeknight hero! First off, it’s ridiculously quick, we’re talking dinner on the table faster than you can say “Alfredo” (about 30 minutes, to be exact).

That rich, velvety sauce clings to every noodle like a cozy blanket, thanks to the perfect blend of heavy cream and freshly grated Parmesan.

Here’s what makes it special:

• The crispy bacon adds that umami punch you didn’t know your pasta needed
• Fresh spinach sneaks in some greens without anyone noticing
• It’s foolproof, no fancy techniques, just good old-fashioned stirring
• Kids go crazy for it (mine call it “green confetti pasta”)
• Leftovers taste even better the next day (if you’re lucky enough to have any)

Seriously, this Chicken Spinach Alfredo checks all the boxes: quick, creamy, and guaranteed to disappear fast!

Ingredients for Chicken Spinach Alfredo

Okay, let’s talk ingredients, and no, you don’t need anything fancy for this Chicken Spinach Alfredo! I’ve made this so many times I could probably recite this list in my sleep.

The key is using fresh, good-quality stuff (especially that Parmesan, more on that later). Here’s what you’ll need to grab:

• 2 tablespoons oil: Olive oil works great, but honestly any neutral oil you’ve got will do the trick
• 2 chicken breasts, thinly sliced: About 1 pound total, slice them against the grain so they stay tender
• 3 cloves garlic, minced: Fresh is best here, but 1 teaspoon of jarred works in a pinch
• 6 strips bacon, cooked and chopped.
  Pro tip: Bake your bacon on a sheet pan for easy cleanup!
• 5 oz fresh spinach (140 g): Those pre-washed bags are a lifesaver, or grab a bunch from the farmers market
• 2 teaspoons each salt & pepper: Season as you go, but this is a good starting point
• 2 cups heavy cream (470 mL): No substitutes here, this is what makes the sauce so luxe
• 1 ¼ cups rotini pasta (250 g), cooked: That corkscrew shape holds onto all that creamy goodness
• 1 cup Parmesan cheese (100 g): Grate it fresh! The pre-shredded stuff just doesn’t melt the same
• ½ cup fresh parsley (15 g), chopped: For that bright pop of color and freshness at the end

See? Nothing too wild, just simple ingredients that work some serious magic together. I’ll sometimes add a squeeze of lemon at the end if I’m feeling fancy, but that’s totally optional. Now let’s get cooking!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this Chicken Spinach Alfredo! Here’s what you’ll want to grab from your kitchen:

• Large pot (at least 5 quarts): Big enough to hold all that creamy goodness
• Sharp knife & cutting board: For prepping the chicken and herbs
• Measuring cups & spoons: Creamy perfection requires just the right ratios
• Wooden spoon or sturdy spatula: Nothing beats it for stirring that silky sauce

That’s it! I told you this was an easy one, now let’s get cooking!

How to Make Chicken Spinach Alfredo

Alright, let’s get cooking! I promise this Chicken Spinach Alfredo comes together faster than you’d think. Just follow these simple steps, and you’ll be twirling that creamy pasta onto forks in no time.

Step 1: Cook the Chicken

First things first, grab that big pot and heat your oil over medium-high heat. You’ll know it’s ready when a tiny piece of chicken sizzles as soon as it hits the pan. Now toss in those thin chicken slices (remember, we sliced them against the grain for extra tenderness).

Spread them out in a single layer, don’t crowd them! and let them cook undisturbed for about 2-3 minutes per side. You’re looking for that perfect golden color and no pink in the middle. Pro tip: resist the urge to stir too much. That nice browning equals big flavor!

Step 2: Sauté Garlic and Spinach

Now the fun begins! Push the chicken to one side of the pan and toss in your minced garlic. Oh, that smell! Let it cook just 30 seconds until fragrant; any longer and it might burn. Then comes the bacon (because everything’s better with bacon, right?) and that beautiful, fresh spinach.

It’ll look like a mountain at first, but don’t worry, it wilts down to practically nothing in about 2 minutes. Just keep stirring gently until it’s all bright green and happy. Season with salt and pepper as you go; this layers the flavors beautifully.

Step 3: Simmer the Alfredo Sauce

Here comes the magic! Pour in that heavy cream and bring the whole mixture to a gentle boil. This is when you’ll want to lower the heat to medium; we’re not making scrambled eggs here! Let it bubble away for about 3 minutes; you’ll see it start to thicken slightly.

Now, sprinkle in the Parmesan gradually while stirring constantly. Watch how it melts into the most luxurious sauce! If it seems too thick, don’t panic – just add a splash of the pasta cooking water to loosen it up.

Step 4: Combine Pasta and Serve

The final act! Add your cooked rotini to the pot and toss until every single noodle is coated in that creamy Alfredo goodness. Give it a taste – need more salt? More pepper? Now’s the time.

Finish with a generous sprinkle of fresh parsley for that pop of color and freshness. And voila! Your Chicken Spinach Alfredo is ready to wow. Serve it straight from the pot if you’re feeling rustic, or plate it up fancy with extra Parmesan on top. Either way, get ready for compliments!

Tips for the Best Chicken Spinach Alfredo

Want to take your Chicken Spinach Alfredo from good to knock-your-socks-off amazing? Here are my hard-earned secrets after making this dish approximately a million times:

• Marinate that chicken! Even 30 minutes in olive oil, lemon juice, and Italian seasoning makes a world of difference.
• Fresh Parmesan is non-negotiable. The pre-shredded stuff has anti-caking agents that make your sauce grainy. Spend the extra minute grating it yourself.
• Sauce too thick? Stir in pasta water a tablespoon at a time until it’s silky perfection.
• Crispy bacon hack: Bake it on parchment paper at 400°F for 15 minutes – no splatters!
• Spinach tip: Add it last minute to keep that vibrant green color.

Trust me, these little touches make all the difference!

Variations to Try

Okay, here’s where the fun begins! My Chicken Spinach Alfredo is crazy versatile – I’ve tweaked it a dozen ways based on what’s in my fridge. First up, pasta swaps: penne holds sauce like a champ, or go wild with fettuccine for that classic Alfredo vibe. Out of spinach? Kale works great (just remove the tough stems first).

Want to go veggie crazy? Toss in sliced mushrooms with the garlic – they soak up all that creamy goodness. For a spicy kick, add red pepper flakes with the bacon. And on crazy nights? I’ve even used frozen peas when spinach was MIA. The best part? It still tastes amazing every time!

Serving Suggestions

This Chicken Spinach Alfredo is practically a full meal on its own, but you know what makes it even better? A crispy garlic bread for mopping up every last bit of sauce. For balance, I love pairing it with a simple side salad, the fresh greens cut through the richness perfectly.

My kids go crazy when I serve it with roasted broccoli – the caramelized edges are magic dipped in that creamy sauce. And if you’re feeling fancy? A chilled glass of white wine turns Tuesday dinner into a mini celebration!

Storage and Reheating

Here’s the good news: This Chicken Spinach Alfredo actually tastes better the next day! Store leftovers in an airtight container in the fridge for 3-4 days.

When reheating, add a splash of cream or milk while warming on low heat, it brings that silky texture right back to life.

Pro tip: stir in a little extra fresh parsley after reheating for brightness!

Nutritional Information

Okay, let’s talk numbers! One generous serving of this Chicken Spinach Alfredo clocks in at about 620 calories, which honestly feels like a steal for how decadent it tastes. You’re looking at 35g protein from that juicy chicken and Parmesan, plus 25g carbs, just enough for that perfect pasta satisfaction. The spinach sneaks in some fiber (2g) and nutrients too!

Of course, these are estimates; your exact counts might vary based on ingredient brands or how generous you are with that Parmesan sprinkle (no judgment here!). But compared to restaurant versions, this homemade delight is way more balanced while still tasting totally indulgent.

Chicken Spinach Alfredo FAQs

More Creamy Chicken Pasta Recipes to Try

Craving more comforting, creamy pasta dishes? These delicious recipes pair perfectly with tonight’s Chicken Spinach Alfredo and are packed with rich flavors your family will love.

• Garlic Parmesan Chicken Pasta Bake: Try this cheesy baked chicken pasta for an easy, family-friendly dinner.
• Creamy Cajun Chicken Pasta: Spice things up with this creamy, Cajun-seasoned chicken pasta.
• Cowboy Butter Chicken Linguine: Enjoy buttery, garlicky chicken linguine with bold flavor in every bite.
• Olive Garden Steak Gorgonzola Alfredo: Love Alfredo? Try this restaurant-style creamy pasta next!

These recipes are creamy, satisfying, and perfect for busy weeknights. Save them and try each one soon!

Time to Try This Chicken Spinach Alfredo Recipe

There you have it, my go-to Chicken Spinach Alfredo that never fails to impress! I can’t wait for you to try this creamy, dreamy dish and make it your own. Drop me a comment when you do, and tag me on Instagram. I love hearing your twists and seeing your pasta masterpieces. Now go grab that wooden spoon and get cooking!

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