This Creamy Spinach and Mushroom Chicken Fettuccine Alfredo is a rich and comforting dish, perfect for cozy dinners. Combining tender chicken with earthy mushrooms, fresh spinach, and a luscious Alfredo sauce, it's simple enough for a weeknight meal yet elegant enough for guests.
Fettuccine pasta is the ideal choice for Alfredo, capturing the sauce in its wide noodles. Chicken breasts provide lean protein and pair beautifully with the creamy sauce. Olive oil is used for sautéing, providing a subtle, fruity base flavor. Cremini mushrooms add an earthy, savory element, complementing the richness of the dish. Garlic brings a fragrant depth, while fresh spinach adds a pop of color and nutrition. Heavy cream is the star of the sauce, creating a luscious, creamy texture. Parmesan cheese contributes a savory, nutty flavor. A pinch of nutmeg adds warmth and depth to the sauce. Butter enriches the sauce, and a touch of lemon juice brightens the overall flavor.
This dish pairs wonderfully with a crisp green salad or some garlic bread to soak up any leftover sauce. A glass of Chardonnay or a light red wine like Pinot Noir complements the creamy flavors beautifully.
Start by cooking the fettuccine pasta according to the package instructions. Once cooked, drain and set it aside. It's important to move on quickly after this step to keep the pasta from sticking.
Meanwhile, season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat, then add the chicken. Cook the chicken for about 6-7 minutes on each side until it's golden and fully cooked through. Once done, remove it from the skillet and let it rest while you prepare the rest of the ingredients.
In the same skillet, toss in the sliced mushrooms. Sauté them for about 4-5 minutes until they soften and release their juices. Next, add the minced garlic. Stir for another minute, letting it become fragrant without burning. Then, stir in the fresh spinach and cook until it wilts down, which should take just a couple of minutes.
Turn the heat to low and pour in the heavy cream. Add the Parmesan cheese and a pinch of nutmeg. Stir continuously until the cheese melts and the sauce is smooth. Add butter and lemon juice, stirring until everything is well combined and the butter is melted.
Finally, add the cooked fettuccine to the skillet, tossing it in the sauce until it's evenly coated. Slice the rested chicken breasts and serve them on top of the pasta for a lovely presentation.