This lightened-up Chicken Spinach Alfredo is a simple yet flavorful pasta dish that’s perfect for busy weeknights or cozy Sunday suppers. With tender strips of chicken, creamy Alfredo sauce, fresh spinach, and hearty penne pasta, this recipe delivers comforting flavors in under 30 minutes.
Why You’ll Love This Recipe
You’ll love this Chicken Spinach Alfredo because it’s fast, wholesome, and satisfying without being heavy. It combines lean protein, nutrient-rich greens, and a creamy yet balanced sauce that feels indulgent but fits perfectly into an everyday meal. Plus, it’s a one-pan wonder—minimal cleanup required!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces penne pasta
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into strips
1 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
2 garlic cloves, minced
1 (15-ounce) jar Alfredo sauce
4 ounces baby spinach (about 4 large handfuls)
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Drain and set aside.
While the pasta cooks, season the chicken strips with garlic powder, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 6–8 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour the Alfredo sauce into the skillet, stirring to combine.
Add the baby spinach and let it wilt into the sauce for 1–2 minutes.
Add the cooked pasta to the skillet and toss until well coated with the sauce.
Sprinkle with Parmesan cheese and serve warm.
Servings and timing
This recipe serves about 4 people.
Preparation time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Variations
Whole Wheat or Gluten-Free Pasta: Swap the penne for whole wheat or gluten-free pasta to suit your dietary needs.
Add Veggies: Stir in steamed broccoli, cherry tomatoes, or mushrooms for extra flavor and nutrition.
Lighter Sauce: Use a homemade light Alfredo sauce made with milk and a touch of cream cheese instead of jarred sauce.
Extra Protein: Add grilled shrimp or turkey slices for variety.
Cheese Lovers: Top with shredded mozzarella or an extra sprinkle of Parmesan before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over low heat with a splash of milk or cream to restore creaminess. Stir occasionally until heated through. Avoid microwaving for too long to prevent the sauce from separating.
FAQs
How can I make this Alfredo sauce from scratch?
You can make a quick homemade Alfredo sauce by melting 2 tablespoons of butter, whisking in 1 cup of cream and ½ cup of grated Parmesan cheese, and seasoning with salt and pepper.
Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach well before adding it to the sauce.
What pasta shapes work best for this dish?
Penne, fettuccine, or rotini work well as they hold the creamy sauce beautifully.
Can I use leftover chicken?
Absolutely. Leftover grilled or roasted chicken can be added directly to the sauce.
How can I make it spicier?
Add a pinch of red pepper flakes or a dash of cayenne for a gentle kick.
Is this recipe suitable for meal prep?
Yes, it reheats well for up to three days and makes a great lunch option.
How can I make this dish dairy-free?
Use a dairy-free Alfredo sauce and substitute Parmesan with a vegan cheese alternative.
Can I add herbs to enhance flavor?
Fresh basil, parsley, or thyme can be added at the end for extra freshness.
What’s the best way to prevent the sauce from clumping?
Stir continuously while heating and avoid high heat once the Alfredo sauce is added.
Can I bake this recipe?
Yes, transfer the pasta mixture to a baking dish, top with cheese, and bake at 375°F (190°C) for 15 minutes until bubbly.
Conclusion
This Chicken Spinach Alfredo with Penne Pasta is a simple yet delicious recipe that brings together comfort and convenience. Perfect for weeknights or Sunday dinners, it’s a crowd-pleasing dish that’s creamy, hearty, and ready in just 25 minutes. Whether you enjoy it as-is or customize it with your favorite ingredients, it’s bound to become a family favorite.
This Chicken Spinach Alfredo with Penne Pasta is a creamy, comforting, and quick weeknight meal made with tender chicken, baby spinach, and hearty penne, all tossed in a rich Alfredo sauce and ready in under 30 minutes.
Ingredients
8 ounces penne pasta
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into strips
1 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
2 garlic cloves, minced
1 (15-ounce) jar Alfredo sauce
4 ounces baby spinach (about 4 large handfuls)
2 tablespoons grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Drain and set aside.
Season the chicken strips with garlic powder, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 6–8 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the Alfredo sauce and stir to combine.
Add the baby spinach and cook for 1–2 minutes until wilted.
Add the cooked pasta to the skillet and toss everything together until evenly coated in sauce.
Sprinkle with grated Parmesan cheese and serve warm.
Notes
Use whole wheat or gluten-free pasta as needed.
Frozen spinach can be used if thawed and well-drained.
Add red pepper flakes for a spicy twist.
For extra flavor, stir in sautéed mushrooms or cherry tomatoes.
Use leftover cooked chicken to speed up prep time.
