Spinach Alfredo Pasta with Grilled Chicken Strips
Creamy Spinach Alfredo Penne with Herbed Grilled Chicken
Ingredients:
- 8 oz (225g) penne pasta
- 2 cups fresh spinach, chopped
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- Salt and pepper, to taste
- For the Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/4 cups heavy cream or coconut cream (for a dairy-light version)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Directions:
- Season chicken breasts with garlic powder, Italian herbs, salt, and pepper. Grill over medium heat for 5–6 minutes per side or until fully cooked. Let rest, then slice into strips.
- Cook penne according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, then add Parmesan cheese. Stir continuously until the sauce thickens. Season with salt and pepper.
- Add chopped spinach to the sauce and cook for 2–3 minutes until wilted.
- Combine cooked pasta with Alfredo spinach sauce. Toss to coat.
- Top with grilled chicken strips and serve hot. Garnish with extra Parmesan or fresh herbs if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings