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