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