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- 12 ounces fettuccine pasta - 1 pound boneless, skinless chicken breast - 2 cups fresh spinach, chopped - 1 cup frozen peas - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper, to taste - Optional: 1/4 teaspoon nutmeg - Optional: 1 teaspoon Italian seasoning

Fast Chicken Alfredo with Spinach and Peas

Indulge in the creamy goodness of Spinach & Peas Chicken Alfredo, a comforting pasta dish perfect for family dinners or special occasions. With tender chicken, fresh spinach, and vibrant peas nestled in a rich Alfredo sauce, this recipe is both nourishing and delicious. Easy to create at home, it combines classic flavors with a healthy twist. Elevate your dining experience and make mealtime a delightful celebration with this irresistible pasta recipe!
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Ingredients
  

8 oz fettuccine pasta

2 tablespoons olive oil

2 boneless, skinless chicken breasts, cut into thin strips

Salt and pepper to taste

3 cloves garlic, minced

2 cups fresh spinach leaves

1 cup frozen peas

1 cup heavy cream

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

¼ teaspoon nutmeg (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rapid boil. Add the fettuccine and cook according to the package directions until al dente—usually about 8-10 minutes. Once done, drain the pasta and set it aside, reserving a small cup of the pasta water in case you need to adjust the sauce later.

    Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the sliced chicken with salt and pepper on both sides. Once the oil is hot, add the chicken strips to the skillet. Cook for approximately 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

      Sauté Garlic and Vegetables: In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to let it burn. Next, add the fresh spinach and frozen peas to the skillet. Cook, stirring gently, for about 2-3 minutes, or until the spinach has wilted and the peas are heated through.

        Make the Alfredo Sauce: Reduce the heat to medium and pour in the heavy cream, stirring well to combine with the vegetables. Gradually add the grated Parmesan cheese, Italian seasoning, and nutmeg (if using). Continue to whisk the mixture until the sauce is smooth and starts to thicken, which should take about 3-4 minutes. If the sauce is too thick, you can add a splash of the reserved pasta water to reach your desired consistency.

          Combine Everything: Return the cooked chicken to the skillet with the sauce. Gently fold in the cooked fettuccine, making sure everything is well-coated with the creamy sauce. Stir until the dish is heated through, allowing the flavors to meld together beautifully.

            Serve: Plate the creamy chicken Alfredo onto serving dishes. Finish with a sprinkle of freshly chopped parsley for a pop of color and freshness. Serve immediately, and delight in this creamy, comforting meal!

              Prep Time: 10 min | Total Time: 25 min | Servings: 4