Chicken Fettuccine Alfredo with Spinach Recipe

A white bowl filled with chicken fettuccine alfredo, spinach, and a grilled chicken breast topped with grated cheese. Surrounding the bowl are a fork, olive oil, salt, pepper, and a green napkin on a beige surface.

Chicken Fettuccine Alfredo with Spinach Recipe

Chicken Fettuccine Alfredo with Spinach and Lemon, a quick and easy weeknight dinner that's delightfully fresh, mostly healthy, family friendly... and one of our favorites.

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 477kcal

Author: Stephanie Wilson

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)

Get Recipe Ingredients

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

While leftover rotisserie or roasted chicken is quick and easy -- if you don't have it on hand or in the freezer, cook and shred either:

2 boneless skinless chicken breasts or
4 boneless skinless chicken thighs

Nutrition