This Chicken Spinach Alfredo recipe is easy to make, delicious, and ready in just 35 minutes! Tender chicken is coated in a rich, creamy Alfredo sauce and brightened with the addition of fresh baby spinach. Toss with fettuccine, and you’ve got a hearty meal that is guaranteed to please.
ounces (1/2 of a 1-pound package) uncooked fettuccine pasta
pound skinless, boneless chicken breast halves, cut into strips
tablespoon olive oil
cloves garlic, minced
package (about 6 ounces) baby spinach
jar (14.5 ounces) Prego® Artisan Four Cheese Alfredo Sauce OR Prego® Roasted Garlic Parmesan Alfredo Sauce
tablespoon Parmesan cheese
Cook and drain the fettuccine according to the package directions. While the fettuccine is cooking, season the chicken as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned and cooked through, stirring occasionally. Remove the chicken from the skillet, cover and keep warm.
Reduce the heat to medium. Heat the remaining 1 tablespoon oil in the skillet. Add garlic and cook for 1 minute, stirring often. Stir in the spinach and sauce and heat through.
Return the chicken to the skillet. Add the cooked fettuccine and toss to coat. Sprinkle with the Parmesan cheese.