Pesto Chicken Alfredo with Spinach
Pesto Chicken Alfredo with Spinach
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
For the Pesto Alfredo Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup basil pesto, store-bought or homemade
- 5 ounces fresh spinach
Instructions
- 1
Bring a large pot of salted water to a boil for the fettuccine. Cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 10 min
- 2
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 2 min
- 3
Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 4
Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Cook for 2-3 minutes until the sauce slightly thickens.
⏱️ 3 min
- 6
Stir in the grated Parmesan cheese until melted and smooth. Remove from heat and stir in the basil pesto until fully combined.
⏱️ 2 min
- 7
Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.
⏱️ 2 min
- 8
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 9
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Chicken Alfredo with Spinach
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
For the Pesto Alfredo Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup basil pesto, store-bought or homemade
- 5 ounces fresh spinach
Instructions
- 1
Bring a large pot of salted water to a boil for the fettuccine. Cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 10 min - 2
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 2 min - 3
Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 4
Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Cook for 2-3 minutes until the sauce slightly thickens.
⏱️ 3 min - 6
Stir in the grated Parmesan cheese until melted and smooth. Remove from heat and stir in the basil pesto until fully combined.
⏱️ 2 min - 7
Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.
⏱️ 2 min - 8
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 9
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min