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Creamy Spinach and Peas Chicken Alfredo is a delightful twist on the classic Italian pasta dish that brings together the rich flavors of Alfredo sauce, tender chicken, and the freshness of vegetables. This comforting meal is perfect for family dinners, romantic evenings, or special occasions, as it combines indulgence and nutrition in every bite. The creamy texture of the sauce, coupled with the vibrant colors of spinach and peas, not only creates an appealing presentation but also enhances the overall flavor profile, making it a crowd-pleaser for all ages.

Easy Chicken Alfredo with Spinach and Peas

Discover the deliciousness of Creamy Spinach and Peas Chicken Alfredo, a comforting twist on the classic pasta dish. This recipe combines tender chicken, rich Alfredo sauce, and vibrant vegetables for a meal that’s both indulgent and nutritious. Perfect for family dinners or special occasions, each bite is packed with flavor and essential nutrients. With simple steps and key ingredients, this dish is a must-try for any home chef looking to impress. Enjoy a cozy night in with this satisfying meal.
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Ingredients
  

2 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 cups fresh spinach, washed and chopped

1 cup frozen peas, thawed

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

8 ounces fettuccine pasta

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine. Cook according to the package instructions until al dente, typically about 8-10 minutes. Drain the pasta and set aside, remembering to reserve about ½ cup of the starchy pasta cooking water.

    Cook the Chicken: While the pasta is cooking, season the chicken breasts generously on both sides with salt and freshly ground black pepper. In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts to the skillet. Cook for approximately 5-7 minutes on each side, or until they achieve a golden brown color and are cooked through (internal temperature should reach 165°F / 75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

      Sauté the Vegetables: In the same skillet where you cooked the chicken, add the minced garlic. Sauté for about 1 minute until fragrant, taking care not to burn it. Next, add the chopped spinach and cook, stirring occasionally, until it wilts down, around 2-3 minutes. Then, add the thawed peas and cook for an additional minute, stirring to combine everything well.

        Make the Alfredo Sauce: Lower the heat to a gentle simmer and pour the heavy cream into the skillet with the vegetables. Stir well to combine. Gradually whisk in the grated Parmesan cheese, allowing it to melt and create a smooth sauce. Add the Italian seasoning and adjust the flavor with more salt and pepper as needed.

          Combine Everything: Add the cooked fettuccine to the skillet along with the sliced chicken. If the sauce appears too thick, gradually incorporate some of the reserved pasta water until you reach your desired consistency. Toss all the ingredients together to ensure that the pasta and chicken are evenly coated with the creamy sauce.

            Serve: Portion the rich and creamy chicken Alfredo with spinach and peas onto individual plates. To finish, garnish each serving with a sprinkle of freshly chopped parsley for a pop of color and freshness. Enjoy your delicious meal!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings