This Chicken Spinach Fettuccine Alfredo is a lighter take on the classic creamy pasta, delivering rich flavor without the extra calories.
Packed with lean protein from chicken and nutrient-dense spinach, it’s a fiber-rich, satisfying meal that supports balanced eating.
Low in saturated fat yet indulgent in taste, this quick and easy dish is perfect for weeknight dinners or meal prep, ready in just 35 minutes.
Creamy Chicken Spinach Fettuccine Alfredo
Equipment
- Large pot (for pasta)
- Strainer (for draining pasta)
- Large deep skillet (for cooking chicken and mushrooms)
- Medium non-stick skillet (for Alfredo sauce)
- Whisk (for sauce)
- Knife and cutting board (for chopping chicken and vegetables)
- Measuring Cups and Spoons
Ingredients
- 8 oz fettuccine noodles uncooked
- 3 skinless boneless chicken breasts, sliced into strips (~1 lb)
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Salt to taste
- ½ teaspoon ground white pepper
- ⅓ cup all-purpose flour
- 4 cups low-fat milk 2%
- ½ tablespoon butter
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach leaves baby spinach preferred
- 1 cup fresh mushrooms sliced
Instructions
- Prepare the Pasta: Bring a large pot of water to a boil and season generously with salt—this ensures the fettuccine is flavorful from the start. Once boiling, add 8 ounces of uncooked fettuccine noodles. Stir occasionally to prevent sticking. Cook according to the package instructions until al dente, usually around 8–10 minutes. Once done, drain the pasta in a colander and gently toss with a small drizzle of olive oil to keep the noodles from clumping. Set aside while you prepare the sauce and chicken.
- Slice the Chicken and Mushrooms: While the pasta cooks, thinly slice three skinless, boneless chicken breasts into even strips. This ensures they cook quickly and uniformly. Next, clean and slice one cup of fresh mushrooms. Set the chicken and mushrooms aside separately on a plate, ready for cooking.
- Season the Chicken: Place the sliced chicken on a clean plate or bowl and season with ½ teaspoon ground nutmeg, 1 teaspoon ground ginger, ½ teaspoon ground white pepper, and salt to taste. Toss gently with your hands or a spoon until all the chicken strips are evenly coated with the spices. This step ensures every bite of chicken is flavorful.
- Sauté the Chicken: In a large deep skillet, heat 2 tablespoons of olive oil over medium-high heat.Once the oil shimmers, carefully add the seasoned chicken strips. Cook without overcrowding the pan to achieve a light golden sear. Stir occasionally, letting each piece brown evenly on all sides. This should take about 5–7 minutes, depending on the thickness of your strips. Ensure the chicken is fully cooked and no longer pink inside.
- Cook the Mushrooms: Once the chicken is cooked, add the sliced mushrooms directly into the same skillet. Sauté them for 4–5 minutes until they are tender and lightly browned. The mushrooms will absorb some of the chicken’s flavor, creating a rich base for the Alfredo sauce. Stir occasionally to ensure even cooking.
- Make the Creamy Alfredo Sauce: While the chicken and mushrooms are cooking, start your sauce in a separate medium non-stick skillet. Pour in 4 cups of low-fat milk (2%) and add ⅓ cup of all-purpose flour along with a pinch of salt. Using a whisk, stir constantly to blend the flour into the milk, ensuring there are no lumps. Turn the heat to medium-high and bring the mixture to a gentle boil, whisking frequently. This step is crucial to prevent the milk from scorching or sticking to the pan.
- Simmer for Thickness: Once the sauce reaches a boil, reduce the heat to low and allow it to simmer for about 10 minutes. Continue whisking occasionally to prevent sticking. Over time, the mixture will thicken to a creamy consistency. Patience is key—thicker sauce ensures every noodle will be coated beautifully.
- Add Cheese and Butter: Once the sauce has thickened, remove it from heat and stir in 1 cup of shredded mozzarella cheese and ½ tablespoon of butter. Stir until fully melted and smooth. The cheese gives the sauce a creamy, luscious texture, while the butter adds a subtle richness without overpowering the lighter flavors.
- Combine Chicken, Mushrooms, and Spinach: Carefully pour the cooked chicken and sautéed mushrooms into the Alfredo sauce. Add 2 cups of fresh spinach leaves directly into the sauce. Stir gently until the spinach just wilts and blends with the creamy mixture. The vibrant green of the spinach adds freshness, nutrition, and a pleasant texture to every bite.
- Taste and Adjust Seasoning: Before adding the pasta, taste the sauce carefully. Adjust salt or white pepper as needed to ensure a balanced, flavorful result. This step allows you to personalize the seasoning to your preference, keeping the dish perfectly balanced.
- Combine Pasta and Sauce: Add the cooked fettuccine noodles directly into the skillet with the sauce, chicken, and spinach. Using tongs or a large spoon, gently toss the pasta until every strand is fully coated with the creamy sauce. Make sure the pasta is evenly distributed, and the chicken and vegetables are mixed throughout.
- Serve and Enjoy: Divide the creamy Chicken Spinach Fettuccine Alfredo among serving plates. Optionally, garnish with freshly cracked black pepper or a light sprinkle of parmesan cheese. Serve immediately while warm for the best texture and flavor. Enjoy this healthier, protein-rich comfort meal with friends or family, knowing it’s quick, satisfying, and nutrient-packed.
Notes
- For a lighter version, you can reduce or omit the butter and use part-skim mozzarella.
- Fresh spinach can be swapped with kale or Swiss chard for a slightly different flavor and texture.
- Mushrooms are optional but add an earthy depth; sauté them separately for extra caramelized flavor.
- Pre-cooked or rotisserie chicken can be used to save time on busy weeknights.
- Whisk the milk and flour mixture thoroughly to avoid lumps, ensuring a smooth, creamy sauce every time.
- This recipe works well for meal prep: store pasta and sauce separately to maintain texture and freshness.
Chef’s Secrets: Perfect Creamy Alfredo Tips
Achieving the perfect creamy Alfredo is all about technique and timing.
Whisking the milk and flour constantly while heating prevents lumps and ensures a silky-smooth sauce.
Use low-fat milk to keep it lighter, but allow adequate simmering for thickening.
Sauté chicken and mushrooms separately to preserve their textures and flavors.
Adding spinach at the very end ensures it wilts gently without losing its vibrant color or nutrients.
Finally, don’t overcook the pasta—al dente noodles absorb the sauce beautifully without turning mushy.
Serving Suggestions: Delicious Pairing Ideas
This Chicken Spinach Fettuccine Alfredo pairs beautifully with fresh, crisp salads, such as a simple arugula and cherry tomato salad with a light vinaigrette.
Garlic bread or a warm whole-grain baguette complements the creamy pasta perfectly.
For a low-carb option, serve the Alfredo sauce over zucchini noodles or spaghetti squash.
Finish the meal with a sprinkle of freshly cracked black pepper or a touch of parmesan for added depth.
This dish is satisfying enough for family dinners yet elegant enough for entertaining guests.
Storage Tips: Keep Pasta Fresh Longer
Leftover Alfredo pasta can be stored in an airtight container in the refrigerator for up to 3–4 days.
If possible, keep the sauce and pasta separate for best texture.
Reheat gently on the stovetop over low heat, adding a splash of milk to restore creaminess.
Avoid microwaving for long periods, as the sauce may separate.
You can also freeze the sauce (without pasta) for up to one month; thaw overnight in the refrigerator and gently reheat, stirring constantly to maintain a smooth consistency.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply omit the chicken and consider adding extra mushrooms or plant-based protein like tofu or tempeh.
The creamy Alfredo sauce and spinach still create a satisfying and flavorful pasta dish.
2. What’s the best way to prevent lumps in the sauce?
Whisk the milk and flour constantly while heating and bring the mixture to a gentle boil.
Gradually combine the flour into cold milk before heating to ensure smoothness. Patience and continuous stirring are key to a silky sauce.
3. Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out excess water before adding it to the sauce.
Fresh spinach provides a brighter color and slightly firmer texture, but frozen works in a pinch.
4. How can I make this dish lower in calories?
Use part-skim mozzarella or reduce the butter.
Substituting chicken breast for a leaner protein or reducing the pasta portion while increasing vegetables can also lower the overall calories without sacrificing flavor.
5. Can this be prepared ahead of time?
Absolutely. You can cook the chicken, mushrooms, and sauce in advance and store separately from the pasta.
When ready to serve, reheat gently and combine with freshly cooked or reheated noodles for the best texture.
This makes it an excellent option for meal prep or entertaining.
