Description
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3g
- Sodium: 740mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
