Creamy Spinach and Chicken Alfredo

Here’s another easy and creamy pasta meal that anyone can make. My son loves any pasta meal with a creamy white sauce a.k.a. Alfredo sauce. And this one is one of the recipes that I modified myself, meaning I made it easier to make. I mean let’s be real, no one has time to spend hours in the kitchen making a meal. Right? Unless you work as a cook or chef at a restaurant. I am also sharing a recipe of the Alfredo sauce that I found on Pinterest which is supposed to be a copycat of Olive gardens. You can actually make this ahead and store it in the fridge in an airtight container. For this recipe, I used thin spaghetti instead of the fetuccine. But really, you are welcome to use any kind of pasta you prefer. I also used some left over rotisserie chicken breast which is also a time saver. There is also a room for substituting the chicken with some shrimp or skip the meat altogether for our vegetarian friends out there. Although I made my own Alfredo sauce, you can use a store bought one, again to save time. Make it simple and easy for you in other words.

Creamy Spinach and Chicken Alfredo

Ingredients:

• 16 oz thin spaghetti noodles
• 2 cups cooked chicken breast, cut into small peices
• 2-3 cups of Alfredo sauce
• 2 cups of baby spinach
• 3 cloves of garlic, minced
• 2 tablespoon vegetable oil
• 2 table spoon butter
• salt and pepper
• 1/4 teaspoon dried basil
• parmesan cheese (for toppings)

Alfredo sauce recipe, click here.

Instructions:

1. Cook pasta per box instructions then set aside.
2. In a large deep sauce pan, heat oil and butter in medium heat.
3. Add minced garlic and cook for 2 minutes.
4. Add spinach, cook until wilted.
5. Add pasta, then a cup of Alfredo sauce. Mix until all pasta is coated with sauce.
6. Add chicken, mix slowly to avoid breaking up cooked chicken.
7. Add the rest of the sauce, seasoned with salt, pepper, and dried basil. Mix or fold slowly. Turn off heat.
8. Top with parmesan cheese.
9. Serve with garlic bread.
10. Enjoy!