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Quick Spinach chicken Alfredo

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  • Chicken tenders
  • Olive oil
  • Fresh garlic, minced
  • Frozen spinach, thawed and drained
  • Milk
  • Jarred Alfredo sauce
  • Spaghetti or your preferred pasta
  • Reserved pasta water


  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Cook the spaghetti according to the package instructions until al dente.
    • Before draining, reserve a cup of pasta water for later use.
  2. Cook the Chicken:
    • While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.
    • Season the chicken tenders with salt and pepper, and add them to the skillet.
    • Cook the chicken until golden brown on both sides and no longer pink in the middle. Remove from the pan and set aside. Once cooled, cut into bite-sized pieces.
  3. Sauté the Spinach:
    • In the same skillet, add a bit more olive oil if necessary and sauté the minced garlic until fragrant.
    • Add the thawed and drained spinach to the pan. Stir and cook until the spinach is heated through.
  4. Combine with Alfredo Sauce:
    • Reduce the heat to low and stir in the jarred Alfredo sauce.
    • Pour in a splash of milk to thin the sauce slightly if desired.
  5. Add the Chicken and Pasta:
    • Return the cut chicken to the skillet and mix to coat with the sauce.
    • Add the drained pasta directly into the sauce, tossing to combine. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
  6. Serve:
    • Once everything is heated through and well combined, check the seasoning and adjust if necessary.
    • Serve the Spinach Chicken Alfredo hot, garnished with grated Parmesan cheese and cracked black pepper if desired.
  • Author: Lucas Krammes
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