Chicken Fettuccine Alfredo with Spinach
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This Chicken Fettuccine Alfredo with Spinach and Lemon is a fresh, lightened-up twist on a comfort food classic. With a creamy homemade Alfredo sauce, tender chicken, and vibrant baby spinach, it comes together quickly and finishes with a burst of lemon for a bright, irresistible flavor.
Whether you're craving a cozy pasta dinner or need something special but easy for guests, this dish delivers every time - and it's ready in about 20 minutes.
Why You'll Love This Alfredo
- Vegetable boost: Baby spinach wilts right into the sauce for added nutrition without extra fuss.
- Creamy but not heavy: Made with milk instead of heavy cream, the sauce is silky and satisfying without being too rich.
- Bright and fresh: Lemon zest and juice add a burst of brightness that balances the creaminess beautifully.
- Quick & weeknight-friendly: A one-pan sauce that comes together while the pasta cooks.
- Customizable: Use rotisserie chicken, leftover roasted chicken, or even swap in shrimp or turkey.
Key Ingredients
This easy pasta recipe comes together with just a handful of pantry staples and fresh ingredients:
- Fettuccine pasta - or any long pasta you have on hand
- Cooked chicken - leftover or rotisserie chicken makes this pasta recipe extra quick
- Fresh baby spinach - adds color and wholesome nutrition
- Milk - for a creamy Alfredo-style sauce without heavy cream
- Garlic & butter - the flavorful base of the sauce
- Parmesan cheese - for richness and depth
- Lemon zest & juice - brightens the whole dish
How to Make Chicken Fettuccine Alfredo
1. Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
2. Make the Alfredo sauce: Melt the butter over medium heat in a large skillet or sauté pan. Add garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute more. Whisk in the milk gradually, stirring until smooth and slightly thickened, about 4-5 minutes. Add lemon zest, Parmesan, and a pinch of nutmeg (if using). Season with salt and pepper.
3. Add chicken and spinach: Stir in the cooked chicken and let it warm through. Add the spinach and cook until just wilted.
4. Finish with lemon and pasta: Add the lemon juice and the cooked pasta to the skillet, tossing everything together. If needed, use a bit of reserved pasta water to loosen the sauce.
Recipe Tips and Variations
- Creamier sauce: Use half milk and half cream for a richer version.
- Protein options: Try grilled shrimp, sautéed mushrooms, or turkey.
- Make it vegetarian: Omit the chicken and double the spinach or add sautéed mushrooms.
- Add a kick: Sprinkle in red pepper flakes for a little heat.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk.
Frequently Asked Questions
Yes! In fact, the recipe calls for cooked chicken. Rotisserie chicken, leftover roast chicken, or even grilled chicken all work perfectly.
Definitely. Linguine, spaghetti, or even penne are all great options. Use whatever you have on hand.
Warm it slowly on the stovetop with a splash of milk or water, stirring often to restore the creamy texture.
This pasta is best enjoyed fresh. While you can freeze it, cream-based sauces may separate when thawed and reheated.
What to Serve With It
This pasta is filling enough on its own, but here are a few great pairing ideas:
- A crisp green salad with lemon vinaigrette
- Garlic bread or a warm crusty baguette
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Chicken Fettuccine Alfredo with Spinach Recipe
Ingredients
- 1 pound fettuccine
- 10 ounces baby spinach
- 2 cups cooked chicken
- salt and pepper to taste
Sauce
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 ½ cups milk
- 1 teaspoon lemon zest finely grated
- ½ cup shredded Parmesan
- pinch nutmeg
- salt and pepper to taste
- 2 tablespoons lemon juice (½ of a lemon)
Instructions
- Cook pasta according to package instructions.
To Make the Sauce:
- Melt butter and saute minced garlic in a large skillet for about 30 seconds. Sprinkle flour and continue to cook about a minute.
- Gradually add milk, whisking constantly until smooth. Add lemon zest and cook until thickened, 4-5 minutes. Whisk in shredded Parmesan until melted-season with a pinch of nutmeg and salt and pepper.
- When the pasta is cooked, add cooked chicken to the sauce and heat through. Then add bagged spinach and stir until wilted. Finally, add lemon juice and toss with cooked pasta.
- Garnish with shredded Parmesan, chopped fresh parsley, and lemon slices if desired.
Notes
- 2 boneless skinless chicken breasts or
- 4 boneless skinless chicken thighs
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is the recipe my son always asks for when he visits home! It's so simple and easy, but creamy and delicious!