Why Make This Recipe
Alfredo Chicken Linguine with Spinach is a wonderful dish that brings together creamy sauce, tender chicken, and fresh greens. It’s comforting, filling, and perfect for a weeknight dinner or a special occasion. The rich flavors of garlic and parmesan create a delightful meal that everyone will love.
How to Make Alfredo Chicken Linguine with Spinach
Ingredients:
- 12 oz linguine
- 2 cups cooked chicken, sliced or shredded
- 2 cups fresh spinach
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4–1 cup grated parmesan cheese
- Salt
- Black pepper
- Italian seasoning
- 1/2 cup reserved pasta water (optional)
- Optional: parsley, red pepper flakes, extra parmesan
Directions:
- Cook the linguine: Boil the linguine in salted water until al dente. Remember to reserve 1/2 cup of the pasta water, drain, and set the noodles aside.
- Sauté the garlic: In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until it’s fragrant and lightly golden.
- Add the chicken: Toss in the cooked chicken. Season it with salt, pepper, and Italian seasoning. Let it warm through to absorb the delicious garlic butter flavor.
- Make the Alfredo sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the parmesan cheese until it melts into a smooth, creamy concoction. Adjust the seasoning to your taste.
- Bring it all together: Add the cooked linguine and fresh spinach to the skillet. Toss everything until the spinach wilts and the noodles are beautifully coated in the sauce. If you find it needs a little extra silkiness, add a splash of that reserved pasta water.
- Garnish and serve: Top with fresh parsley, a pinch of red pepper flakes, and some extra parmesan. Serve warm and dive into that creamy, garlicky goodness!
How to Serve Alfredo Chicken Linguine with Spinach
Serve Alfredo Chicken Linguine warm on a plate or in a bowl. You can add some extra grated parmesan and a sprinkle of red pepper flakes on top for added flavor. Pair this dish with a light salad or some garlic bread to complete your meal.
How to Store Alfredo Chicken Linguine with Spinach
If you have leftovers, let the dish cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, you can warm it on the stove with a bit of extra cream or water to help loosen the sauce.
Tips to Make Alfredo Chicken Linguine with Spinach
- Use freshly grated parmesan cheese for a better flavor and texture.
- Don’t skip reserving pasta water; it helps to adjust the sauce’s consistency.
- You can add other vegetables like mushrooms or broccoli for extra nutrition.
- For a spicier kick, increase the amount of red pepper flakes.
Variation
For a lighter version, you can substitute the heavy cream with half and half or even a dairy-free alternative. You can also use shrimp instead of chicken for a different protein option.
FAQs
-
Can I use whole wheat linguine?
Yes, whole wheat linguine works well and adds more fiber to the dish. -
Can I freeze Alfredo Chicken Linguine?
Yes, you can freeze this dish, but the texture may change slightly when reheated. It’s best to eat it fresh. -
How can I make it vegetarian?
Simply omit the chicken and add more vegetables or use plant-based chicken alternatives to keep it hearty and satisfying.
Alfredo Chicken Linguine with Spinach
Ingredients
Main Ingredients
- 12 oz linguine
- 2 cups cooked chicken, sliced or shredded
- 2 cups fresh spinach
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4–1 cup grated parmesan cheese Freshly grated is recommended
- Salt To taste
- Black pepper To taste
- Italian seasoning To taste
- 1/2 cup reserved pasta water (optional) Helps adjust sauce consistency
- Optional: parsley, red pepper flakes, extra parmesan
Instructions
Preparation
- Boil the linguine in salted water until al dente. Remember to reserve 1/2 cup of the pasta water, drain, and set the noodles aside.
- In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until it’s fragrant and lightly golden.
- Toss in the cooked chicken. Season it with salt, pepper, and Italian seasoning. Let it warm through to absorb the delicious garlic butter flavor.
Cooking
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the parmesan cheese until it melts into a smooth, creamy concoction. Adjust the seasoning to taste.
Combining
- Add the cooked linguine and fresh spinach to the skillet. Toss everything until the spinach wilts and the noodles are beautifully coated in the sauce.
- If it needs a little extra silkiness, add a splash of the reserved pasta water.
Serving
- Top with fresh parsley, a pinch of red pepper flakes, and some extra parmesan. Serve warm.