chicken and spinach fettuccine alfredo

Chicken Spinach Fettuccine Alfredo

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Chicken Alfredoooooo! I’ve got you covered if you are looking for a healthier version of the classic Alfredo sauce.  In this Chicken Spinach Fettuccine Alfredo recipe I ditch the heavy cream altogether and use low-fat milk for the sauce instead. 

 chicken and spinach fettuccine alfredo

Why I love this Chicken Spinach Fettuccine Alfredo?

Creamy? Check. Hearty and filling? Check. Light? check. Something green? Check. My kids will eat it? Check. Ready in less than 30 mins? Check.

Ingredients for Chicken Spinach Alfredo: 

  •  Fettuccine noodles (uncooked)
  • Skinless chicken breasts: I like to get chicken cutlets breasts for this recipe because I can slice them very thin easily. But regular chicken breast cuts or chicken tender will do the job too.  
  • Ground nutmeg
  • Ground ginger
  • Salt
  • Ground white pepper
  • All purpose flour
  • Milk: I wanted to make the alfredo sauce a little heathier so I only used 2% fat milk. If you want a creamier sauce, you can always use half and half or  heavy whipping cream instead. 
  • Olive oil
  • Shredded mozzarella cheese
  • Fresh spinach leaves 
  • Fresh mushrooms

How to Make Chicken Fettuccini Alfredo Recipe:

  • Cook fettuccini in a large pot of salted water, according to package instructions then drain and set aside.
  • Thinly slice chicken breast into strips and slice the mudrooms thinly.
  • In a large, deep skillet, heat olive oil over medium high heat, add the chicken, salt and spices and cook until light golden and cooked through- about 5-7 minutes.

chicken

  • Add mushrooms and cook for another 5 minutes. 
  • Meanwhile, in another sauce pan over medium high heat, add milk and flour and a pinch of salt. Whisking constantly to work out any lumps.
  • Bring mixture to a boil, whisking frequently- The stirring process will avoid the mixture from sticking to the bottom of pot.
  • Reduce heat to low and simmer for another 10 minutes and until the mixture thickens. 
  • Stir in mozzarella cheese and butter.

chicken alfredo

  • Pour Alfredo sauce over the cooked chicken and mushroom mixture, add spinach into the sauce. Stir lightly.
  • Remove sauce pan from heat.
  • Taste the sauce and add salt if needed.
  • Stir in cooked fettuccine until the sauce evenly coats the noodles.
  • Serve hot and enjoy! 

chicken alfredo with spinach

Is Chicken Alfredo bad for you?

In a regular chicken alfredo recipe, I would say yes, chicken alfredo is not the healthiest. But in this recipe we are not using cream cheese, parmesan or heavy cream. This recipe calls for low fat milk, and 1 tablespoon of butter which can also be left out. So I can safely say that this chicken alfredo recipe is a heathier version 😉

More Pasta Recipe?

Pasta with Chicken and White Sauce Casserole

Lentil Soup with Pasta

Pesto Spaghetti with Chicken Meatballs

Easy Chicken Spinach Alfredo Pasta

Yield: 4-6

Chicken Spinach Fettuccine Alfredo

A quick and healthier version of the classic Alfredo sauce.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 8 oz fettuccine noodles (uncooked)
  • 3 skinless, boneless chicken breasts, cut into strips (about 1 lb)
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • Salt to taste
  • 1/2 teaspoon ground white pepper
  • 3 tbsp all purpose flour
  • 3 1/2 cups low-fat milk- 2%
  • 1 tablespoon butter
  • 2 tablespoon olive oil
  • 1 cup shredded mozzarella cheese
  • 2 cup fresh spinach leaves (I used baby spinach)
  • 1 cup fresh mushrooms- sliced

Instructions

    1. Cook fettuccini in a large pot of salted water, according to package instructions then drain and set aside.
    2. Thinly slice chicken breast into strips and slice the mushrooms thinly.
    3. In a large, deep skillet, heat olive oil over medium high heat, add the chicken, salt and spices and cook until light golden and cooked through- about 5-7 minutes.
    4. Add mushrooms and cook for another 5 minutes. 
    5. Meanwhile, in another sauce pan over medium high heat, add milk and flour and a pinch of salt. Whisking constantly to work out any lumps.
    6. Bring mixture to a boil, whisking frequently- The stirring process will avoid the mixture from sticking to the bottom of pot.
    7. Reduce heat to low and simmer for another 10 minutes and until the mixture thickens. 
    8. Stir in mozzarella cheese and butter.
    9. Pour Alfredo sauce over the cooked chicken and mushroom mixture, add spinach into the sauce. Stir lightly.
    10. Remove sauce pan from heat.
    11. Taste the sauce and add salt if needed.
    12. Stir in cooked fettuccine until the sauce evenly coats the noodles.
    13. Serve hot and enjoy! 

Notes

  • You can ditch the butter if you want to lighten this recipe up even more.
  • You can leave out the protein to make this recipe vegetarian.

If you’ve tried this Chicken Spinach Fettuccine Alfredo recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook.  

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