Chicken Alfredo Spinach Mushrooms (Print View)

Juicy chicken, mushrooms, and spinach tossed in creamy Alfredo sauce with pasta for a hearty meal.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts, sliced into strips
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon Italian seasoning
06 - 1 tablespoon olive oil

→ Pasta

07 - 340 grams fettuccine or other pasta
08 - 950 millilitres water or chicken broth

→ Alfredo Sauce

09 - 45 grams butter
10 - 3 cloves garlic, minced
11 - 360 millilitres heavy cream
12 - 120 millilitres whole milk
13 - 60 grams grated Parmesan cheese
14 - 0.5 teaspoon salt
15 - 0.5 teaspoon black pepper
16 - 0.25 teaspoon ground nutmeg, optional

→ Vegetables

17 - 225 grams mushrooms, sliced (cremini or button)
18 - 2 cups fresh spinach

# Directions:

01 - Bring a large pot of water or chicken broth to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 120 millilitres of pasta water. Drain and set aside.
02 - Season chicken strips with salt, black pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sauté the chicken for 4 to 5 minutes per side until golden brown and fully cooked through. Remove and set aside to rest.
03 - In the same skillet, melt 15 grams of butter over medium heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until softened and lightly browned. Add spinach and cook for 1 minute until wilted. Remove vegetables from the skillet and set aside.
04 - Melt remaining 30 grams butter in the skillet. Add minced garlic and sauté for 30 seconds until aromatic. Pour in heavy cream and whole milk, stirring constantly. Add grated Parmesan cheese, salt, black pepper, and nutmeg if using. Whisk continuously until the sauce becomes smooth and slightly thickened, about 2 to 3 minutes.
05 - Return the cooked pasta, chicken, mushrooms, and spinach to the skillet with Alfredo sauce. Toss gently until all components are evenly coated. Cook for an additional 1 to 2 minutes to blend flavours. If the sauce is too thick, adjust with reserved pasta water or extra milk.

# Notes:

01 - Freshly grated Parmesan yields a smoother and more flavourful sauce.
02 - Resting the chicken before slicing helps retain its juices.
03 - Deglaze the pan with a splash of dry white wine after sautéing mushrooms for enhanced depth.
04 - Adjust the sauce consistency using reserved pasta water or additional milk.

Go Back