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Chicken Alfredo has long been celebrated as a quintessential comfort food, renowned for its rich and creamy sauce that envelops tender pasta. This beloved dish has graced dinner tables around the world, providing a sense of warmth and satisfaction with every bite. However, this recipe takes a delightful twist on the traditional Chicken Alfredo by incorporating fresh spinach and sweet peas. This addition not only elevates the flavor profile but also enhances the nutritional value of the dish, making it a perfect choice for family dinners or gatherings with friends.

Easy Chicken Alfredo with Spinach and Peas

Indulge in the creamy goodness of Spinach and Peas Chicken Alfredo, a comforting classic with a nutritious twist. This recipe enhances the traditional Alfredo sauce with fresh spinach and sweet peas, making it not only delicious but also healthy. Perfect for family dinners or gatherings, this dish balances richness and nutrition seamlessly. Enjoy tender chicken, vibrant vegetables, and a velvety sauce, all while impressing your guests or treating your loved ones to something special. Don't miss out on this delightful 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 oz fettuccine pasta

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta, reserving about ½ cup of the pasta cooking water, and set it aside.

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

      Sauté the Vegetables: In the same skillet that cooked the chicken, add the minced garlic and sauté for about 1 minute, or until it becomes fragrant. Next, add the chopped spinach and cook until it wilts down, which should take about 2-3 minutes. Then, incorporate the thawed peas, stirring for an additional minute until they are heated through.

        Make the Alfredo Sauce: Lower the heat to a gentle simmer and pour in the heavy cream, stirring to blend with the sautéed vegetables. Gradually whisk in the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes creamy and smooth. Add in the Italian seasoning and taste, adjusting with more salt and pepper as needed.

          Combine Everything: Once the sauce is ready, add the cooked fettuccine and the sliced chicken to the skillet. If the sauce is too thick for your liking, add a bit of the reserved pasta cooking water, a tablespoon at a time, until you achieve your desired sauce consistency. Gently toss all the ingredients together so that the pasta and chicken are evenly coated with the creamy sauce.

            Serve: Portion the creamy chicken alfredo with spinach and peas onto plates. For a fresh finish, garnish each serving with a sprinkle of freshly chopped parsley. Enjoy this delightful meal!

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