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In a world where comfort food reigns supreme, few dishes can compete with a rich and creamy Chicken Alfredo. This Creamy Spinach & Pea Chicken Alfredo recipe elevates the classic dish by incorporating fresh spinach and sweet peas, providing not only a burst of color but also a wealth of nutrients. Perfect for a family dinner or a cozy date night, this dish brings together the satisfying flavors of tender chicken, al dente fettuccine, and a luscious sauce that’s irresistibly creamy. In this article, we will explore the step-by-step process of creating this delectable dish while highlighting its nutritional benefits and offering tips for perfecting your Alfredo sauce.

Easy Chicken Alfredo with Spinach and Peas

Discover the ultimate comfort food with this Creamy Spinach & Pea Chicken Alfredo recipe. This delightful dish features tender chicken, al dente fettuccine, and a rich, creamy sauce, enhanced by the vibrant colors and health benefits of fresh spinach and sweet peas. Perfect for family dinners or cozy date nights, this easy-to-follow recipe will guide you in creating a satisfying meal that not only tastes amazing but is packed with nutrients. Elevate your Alfredo experience and enjoy the creamy goodness!
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Ingredients
  

8 oz fettuccine pasta

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

2 cups fresh spinach, roughly chopped

1 cup frozen peas, thawed

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, fill with water and bring it to a rolling boil. Add a generous amount of salt to the boiling water, then introduce the fettuccine. Cook based on package instructions until al dente, typically about 8-10 minutes. Once cooked, reserve 1/2 cup of the starchy pasta water, then drain the fettuccine and set it aside.

    Cook the Chicken: In a large skillet, add the olive oil and heat over medium-high heat until it shimmers. Carefully add the bite-sized chicken pieces, then season with salt, black pepper, and optional red pepper flakes for a hint of heat. Cook the chicken for about 5-7 minutes, stirring occasionally, until it's golden brown on the outside and cooked through. Once done, use a slotted spoon to remove the chicken from the skillet and transfer it to a plate.

      Sauté the Vegetables: Lower the heat to medium and add the minced garlic to the same skillet. Sauté for 1-2 minutes until fragrant, taking care not to burn it. Next, add the chopped spinach and thawed peas. Stir well and cook until the spinach wilts, around 2-3 minutes.

        Make the Alfredo Sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer. Gradually add the grated Parmesan cheese, stirring continuously until it melts into a creamy sauce. If the sauce thickens too much, whisk in a bit of the reserved pasta water until you reach your desired creamy consistency.

          Combine: Return the cooked fettuccine and the sautéed chicken to the skillet. Toss everything together gently, ensuring the pasta and chicken are well coated in the luscious sauce. Taste and adjust seasoning with additional salt and black pepper if needed.

            Serve: Transfer the Chicken Alfredo to serving plates or a large bowl. Garnish generously with chopped parsley for a fresh touch. Serve immediately and savor the comforting flavors!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                - Presentation Tips: For an elevated presentation, consider serving in deep bowls, topped with extra Parmesan cheese and a sprinkle of red pepper flakes for color. Add some fresh lemon wedges on the side for a zesty finish!