Creamy Spinach and Mushroom Chicken Fettuccine Alfredo

Treat yourself to a delightful twist on the classic fettuccine Alfredo with this creamy spinach and mushroom chicken version. Perfectly pan-seared chicken breast combines with earthy mushrooms and fresh spinach to create a harmonious dish rich in flavor and satisfying in texture.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

12 oz fettuccine pasta

1 lb boneless, skinless chicken breasts

Salt and black pepper to taste

2 tbsp olive oil

8 oz cremini mushrooms, sliced

3 cloves garlic, minced

2 cups fresh spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 tsp ground nutmeg

2 tbsp unsalted butter

1 tbsp lemon juice

Instructions

1. Cook fettuccine according to package instructions; drain and set aside.

2. Season chicken breasts with salt and pepper on both sides.

3. In a large skillet, heat olive oil over medium-high heat. Cook chicken for 6-7 minutes per side or until golden and cooked through. Remove from skillet and let rest before slicing.

4. In the same skillet, add mushrooms and cook for 4-5 minutes until softened.

5. Add garlic to the mushrooms, sauté for another minute until fragrant.

6. Stir in spinach and cook until wilted.

7. Reduce heat to low, pour in heavy cream, and add Parmesan cheese and nutmeg. Stir until cheese is melted and sauce is smooth.

8. Add butter and lemon juice, stirring to combine.

9. Toss cooked fettuccine in the sauce to coat evenly.

10. Serve pasta topped with sliced chicken breast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place pasta in a skillet over medium heat, adding a splash of cream or milk to loosen the sauce, and warm until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.