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.
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.
There are certain recipes that are essential to have in your recipe box and one of them has to be a phenomenal creamy chicken and spinach pasta recipe.
So if you are looking for a lighter version to Fettucine alfredo, this creamy chicken and spinach pasta if meant for you!
Ingredients for Chicken Spinach Alfredo:
To make a lightened up Chicken Spinach Fettuccine Alfredo that would taste just as good as the traditional alfredo pasta, I used these key ingredients:
Fettuccine noodles
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.
Olive oil: For cooking the chicken.
Salt & spices: Ground nutmeg, ground ginger and black 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
Butter
Shredded mozzarella cheese
Fresh spinach leaves
Fresh mushrooms
How to Make Chicken Fettuccini Alfredo Recipe:
This homemade alfredo sauce is made with simple ingredients — little butter, low fat milk, mozzarella cheese, and salt. It’s a 5-ingredient healthy alfredo sauce that is beyond easy to whip up!
- Start by bringing water to a boil in a large pot of salted water. Once it is boiling, add pasta and cook 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.
- Add mushrooms and cook for another 5 minutes.
- Meanwhile, in another non-stick 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.
- Pour cooked chicken and mushrooms over the alfredo sauce 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!
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 1/2 tablespoon of butter which can also be left out. So I can safely say that this chicken alfredo recipe is a heathier version 😉
What to Serve with Chicken Spinach Alfredo:
Enjoy it as a meal on its own, or pair it with with Air-Fried Asparagus, or a simple Green Bean and Beet Salad.
More Pasta Recipe?
Pasta with Chicken and White Sauce Casserole
Pesto Spaghetti with Chicken Meatballs
Easy Chicken Spinach Alfredo Pasta
Chicken Spinach Fettuccine Alfredo
A quick and healthier version of the classic Alfredo sauce.
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
- 1/3 cup all purpose flour
- 4 cups low-fat milk- 2%
- 1/2 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
- 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 mushrooms 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.
- Add mushrooms and cook for another 5 minutes.
- Meanwhile, in another non- stick skillet 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.
- Pour cooked chicken and mushrooms over the alfredo sauce 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!
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.
Recommended Products
The recommended products below are affiliate links to products I use and love!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 363mgCarbohydrates: 30gFiber: 3gSugar: 10gProtein: 33g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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.
I will make this tonight (or something similar). I would like to add a note. When it comes time for the flour and milk, why not cook the flour in olive oil or butter to make a roux before adding the milk so you don’t have to worry about the lumps and working so hard? That’s my plan for tonight.
Hello Greg,
Thank you for trying my recipe. I would love to hear how it turned out. I usually add the flour to the cold milk and whisk quickly before it heats up. That way the mixture doesn’t lump up, especially if you keep mixing until your bring the mixture to a boil. But cooking the flour with butter sounds like a good idea too!