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This creamy chicken alfredo pasta with spinach is a cozy one-pot dinner that's perfect for busy weeknights. Made with tender chicken, pasta, and a rich homemade sauce, it comes together in 30 minutes using fresh, simple ingredients. It's comforting, easy to clean up, and always a family favorite.
Growing up, I didn't like pasta with red sauce. However, Alfredo sauce, on the other hand, was one of my favorite foods in the world! It still is, if I'm being honest, and luckily, my kids feel the same.
They request Cheesy Baked Chicken Alfredo Stuffed Shells, Vegetarian Baked Cheese Tortellini Alfredo, and this chicken alfredo recipe nearly every week. And who am I to complain?
They're all easy, creamy, and full of cheese flavor. I even sneak spinach into this dish for a boost of veggies. Ready to eat in less than 30 minutes and perfect for meal prep, it's one dinner that never disappoints!
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🧀 Recipe Ingredients
- Chicken - I prefer to use boneless, skinless chicken breasts because their mild flavor pairs well with the rich, cheesy sauce. However, you can substitute boneless, skinless chicken thighs if preferred.
- Pasta - I use fusilli pasta, but any small or medium-shaped pasta will work. Feel free to substitute penne, rotini, ziti, rigatoni, or even small shells.
- Baby Spinach - This is optional but highly recommended. I don't recommend swapping frozen spinach. Fresh spinach provides a milder, less bitter flavor compared to frozen spinach, which can sometimes have a stronger, more earthy taste. Steamed broccoli would also taste great!
- Alfredo Sauce - For this recipe, I create a simple Alfredo sauce using heavy cream and freshly grated Parmesan cheese.
Kitchen Time Saver
Use leftover cooked chicken breasts, boil a fresh batch of pasta, and combine the ingredients with a pre-made, roux-based alfredo sauce for an even faster meal!
👩🏻🍳 How to Make Chicken Alfredo Pasta on the Stovetop
Cook the Chicken - Season the chicken breasts on both sides with salt and pepper. Cook them in oil in a large pot over medium heat until both sides are golden brown. Once fully cooked, remove the chicken breasts and set them aside.
Cook the Pasta - Sauté the minced garlic. Then, deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Next, add the pasta, and bring the liquid to a boil. Cook to al dente according to the package instructions until most of the liquid is absorbed.
Combine and Serve - Slice the cooked chicken, and return it to the pot along with the juices. Add the heavy cream, spinach, nutmeg, and parmesan cheese. Stir to combine and wilt the spinach. Then, heat until the sauce thickens, and enjoy!
❤️ My Trusty Thermometer
I love to use this thermometer to ensure my chicken reaches an internal temperature of 165° F before removing it from the stove.
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🍽️ How to Store and Reheat
- Fridge - Keep leftover pasta with alfredo sauce and chicken in an airtight container in the refrigerator for no more than 3-5 days.
- Reheating - Warm leftovers in the microwave or in a pot or skillet over medium heat on the stove until heated through completely. If the sauce is too thick, add a splash of broth as needed to loosen it back up.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
💭 Frequently Asked Questions
Absolutely! Omit the chicken and make the sauce as directed. Use vegetable broth instead of chicken broth, and you will have a creamy, delicious vegetarian pasta dinner.
🍝 More Easy Pasta Recipes
If you love this One-Pot Chicken Alfredo Pasta Recipe, add these other easy pasta dishes to your must-try list!
- Creamy French Onion Pasta Recipe - French onion soup, but in pasta form!
- Quick and Easy Garlic Butter Pasta Recipe - Quick and easy side dish.
- Bucatini Cacio e Pepe - An Italian classic that takes no time at all!
- Pasta with Pancetta and Peas - My favorite weeknight go-to.
Recipe
Easy One Pot Chicken Alfredo
Video
Ingredients
- 1 ½ pounds chicken breast, thin
- 2 teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 2 Tablespoons olive oil
- 4 cloves garlic, minced
- 1 quart chicken stock
- 1 pound fusilli pasta, penne, rotini, ziti, rigatoni, or small shells
- 1 cup heavy cream
- 4 cups fresh baby spinach, unpacked, approximately 3 ounces
- ¼ teaspoon nutmeg
- ½ cup grated Parmesan cheese
Instructions
- Heat a large pot over medium-high heat and season the chicken breasts on both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Add the olive oil to the pot and cook the chicken for 2-3 minutes per side, until golden brown and cooked to an internal temperature of 165°F. Remove from the pot and set aside to rest.
- Add the minced garlic to the pot and cook until fragrant, about 15-30 seconds.
- Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.
- Stir in the pasta and bring to a boil. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed. (Larger pasta shapes may take longer, while shorter may take less)
- Slice the cooked chicken and return it to the pot with any accumulated juices.
- Reduce the heat to medium and stir in the heavy cream, spinach, nutmeg, and parmesan cheese. Let the sauce simmer for 2-3 minutes until thickened, and then serve with extra parmesan cheese, if desired.
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