Tuscan Chicken Alfredo with Spinach
This Tuscan Chicken Alfredo with Spinach is creamy, flavorful, and easy to make! Tender chicken, rich Alfredo sauce, and fresh spinach come together for a perfect pasta meal.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon or Silicone Spatula
- Grater
- Knife and cutting board
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil for searing the chicken and flavor depth
- 3 cloves garlic minced
- 1 cup heavy cream creates a luxuriously creamy Alfredo sauce
- 1 cup grated Parmesan cheese the salty, nutty backbone of the sauce
- 8 ounces fettuccine pasta classic pasta that holds the sauce beautifully
- 2 cups fresh spinach for freshness, color, and a healthy touch
- Salt to taste
- Pepper to taste
- 1/2 teaspoon Italian seasoning brings in that signature Tuscan herb blend
Instructions
Prepare the Pasta
- Fill a large pot with salted water and bring it to a boil. Add the fettuccine and cook according to the package directions until al dente—usually around 10-12 minutes. Reserve about 1/2 cup of pasta water, then drain the pasta and set it aside.
Cook the Chicken
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Place the chicken in the skillet and cook for about 5-6 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and let it rest for a few minutes before slicing it into strips.
Build the Alfredo Sauce
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Slowly stir in the grated Parmesan cheese until melted and the sauce thickens, about 3-4 minutes. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it up.
Add the Spinach and Combine
- Toss the fresh spinach into the sauce and stir until wilted, which takes about 2 minutes. Return the sliced chicken to the skillet and nestle it into the sauce. Add the cooked fettuccine and gently toss everything together, ensuring the pasta is thoroughly coated in the creamy sauce.
Serve and Enjoy
- Season with additional salt and pepper if needed. Serve this Tuscan Chicken Alfredo with Spinach hot, garnished with extra Parmesan or a sprinkle of fresh parsley if desired. Pair it with a crisp green salad or garlic bread for a complete meal.
Notes
- Be careful not to overcook the chicken breasts to keep them juicy and tender.
- Freshly grated Parmesan cheese melts better and adds more flavor than pre-grated varieties.
- Adding reserved pasta water to the sauce helps achieve the perfect silky texture.
- For an extra Tuscan touch, try stirring in sun-dried tomatoes or roasted red peppers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or milk.