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Creamy Spinach Artichoke Chicken Alfredo pasta in a white bowl.

Spinach Artichoke Chicken Alfredo

This one-pan wonder transforms the beloved flavors of spinach artichoke dip into a rich and creamy Alfredo sauce, tossed with golden chicken and fettuccine. It's a decadent yet simple dinner that's perfect for both busy weeknights and casual entertaining. The tangy artichokes and fresh spinach perfectly balance the luxurious, garlicky cream sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 5 ounces fresh spinach
  • 12 ounces fettuccine pasta

Equipment

  • Large pot
  • Colander
  • Large deep skillet or Dutch oven
  • Tongs
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Grater

Method
 

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Pat the chicken pieces dry and season generously with salt and pepper.
  3. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken to a plate and set aside.
  4. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 30-60 seconds until fragrant.
  5. Sprinkle the flour over the butter and garlic. Whisk constantly for about 1 minute to cook the flour and form a roux.
  6. Slowly pour in the chicken broth while whisking vigorously to dissolve any lumps. Then, pour in the heavy cream, whisking until smooth.
  7. Let the mixture simmer gently for 2-3 minutes until it begins to thicken slightly. Reduce heat to low.
  8. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth.
  9. Stir the chopped artichoke hearts and fresh spinach into the sauce. Cook until the spinach wilts, about 1-2 minutes.
  10. Add the cooked chicken and any accumulated juices back to the skillet. Stir to coat and heat through. Taste and adjust seasoning with salt and pepper.
  11. While making the sauce, cook the fettuccine in the boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  12. Add the drained pasta directly to the skillet with the sauce. Use tongs to toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce to your desired consistency.
  13. Serve immediately.

Notes

For the best texture, grate your own Parmesan cheese from a block. Pre-grated cheese contains anti-caking agents that can make the sauce grainy. Don't skip cooking the flour and butter (roux) for a full minute to remove the raw flour taste. Reserve starchy pasta water to help the sauce cling to the pasta and adjust consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of milk or broth. Variations: Add red pepper flakes for heat, stir in shredded mozzarella for extra cheesiness, or use shrimp instead of chicken.