Spinach and Chicken Alfredo

Broccoli and chicken is like, SO done and spinach is gladly stepping in to fill it’s shoes.

Don’t get me wrong, I love broccoli in my Alfredo but I feel like it takes too much away from the decadence that is this meal.

With spinach, you get a lot of great flavor (and a serving of veggies, heyyy!) but it kind of becomes one with the sauce and the end result is really, REALLY delicious.

By no means is this a one pot dish, so that does kind of suck. So try to plan it on a day that your dishwasher is empty. I like to start with the chicken, because it needs to cool anyway before you chop it up. For that, just salt and pepper both sides and let it cook through.

You can give it a rough chop whenever it’s cooled, so if it’s ready when the rest is ready.. you’re good to go!

Because this recipe using less meat than traditional recipes, go small on the piece.


While that’s sitting aside, start your noodles.. they will probably take as long to cook as the sauce, so DO NOT wait to start them. The steps are crucial here people.

Now, for the main event.. Drum roll please….

The sauce!

If you’ve never made your own alfredo sauce, you are about to be blown away because this is seriously so simple. And the taste, omg the taste.

Mine puts Olive Garden in the dust.

That might not be saying much, but people pay good money for that shit.

The most difficult part is making the rue. Seriously don’t feel bad if you flub this up a few (hundred?) times. If I’m being honest, this was the first time I got it right first try- and it looks spectacular!


It’s literally just flour and butter but for some reason or another it has a habit of not combing right so you have to make sure that you are continually whisking/watching until…


Amen, glory, Hallelujah would you look at that silky brilliance. If it doesn’t look like this… try again? Seriously, I’ve tried to continue with a failed rue and it’s not the same. This is going to act as a thickener for your sauce, which means it’s kind of a big deal.

And I don’t mean like those kids in 8th grade that wore shirts that said that, I mean it’s actually a big freaking deal.

To that, you’re going to start adding flavor. I use garlic and onion powder.

Yes, I literally use onion powder in everything because it’s so freaking good.

Once that’s combined, add your cream and bring it to a bubble. You want it to juuuust start to thicken before adding your cheese.


If you can, use some really good parmesean, preferably not from a bag or tub. I used Romano because it’s cheaper, and it still tasted amazing. If you want to save a buck (or 7), you can use the pre-shaved stuff but DO NOT use the crap that you sprinkled on your spaghetti as a kid.

Just have some self respect and don’t freaking do it.


I like to shave it with a vegetable peeler because I have a not-so-secret fear of putting my finger through a cheese grater. However you want to do it is fine.

As soon as your cheese is all melted, toss your fresh spinach right in. I tried to take a picture of that too because you’re probably going to wonder how it’s all going to fit in the sauce. It breaks down so quickly though, so do not fret.


You should end up with something like this. See how the spinach just  kind of melts right in there.

By now, you’re noodles should be done so strain them and place into your dish. I add the chicken into the sauce last and then pour it right over and stir it all together.


I’m dying over here just thinking about how amazing this stuff is. It’s so incredibly simple but tastes like you paid at least $12.50 for your plate.


8oz linguini pasta

2 chicken breasts

2 cups light cream

1 cup fresh spinach

2 tbsp butter

2 tbsp flour

2 garlic cloves

1 tsp onion powder

salt and pepper to taste

Cook your chicken and set aside

Cook noodles according to directions

In a medium sauce pan, melt butter and add the flour, continuously whisking until it becomes smooth

Add garlic, onion powder, salt and pepper and stir

Add cream and bring to a boil

Once boiling, reduce heat and add cheese

When the cheese has melted and your sauce has thickened, add fresh spinach and cook until wilted

Add chicken just before serving

Place pasta in serving dish, top with sauce and mix



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