Name: Chicken Alfredo with Spinach and Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 chicken breasts, sliced; 2 tablespoons olive oil; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper to taste; 8 oz fettuccine pasta; 2 tablespoons butter; 2 garlic cloves, minced; 1 cup mushrooms, sliced; 3 cups fresh spinach; 1 cup heavy cream; ½ cup grated Parmesan cheese; ¼ cup fresh parsley, chopped (optional)

Why You’ll Love This Recipe

I love this recipe because it hits every craving in one bowl—creamy pasta, savory chicken, and fresh vegetables. It’s hearty enough for dinner yet simple to prepare, using basic ingredients I almost always have on hand. The spinach adds a nice touch of green and freshness, while the mushrooms give the sauce depth. It’s one of those dishes I make when I want something cozy but still feel good about eating.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 chicken breasts, sliced
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
8 oz fettuccine pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup mushrooms, sliced
3 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped (optional)

directions

I start by cooking the fettuccine according to the package instructions, then drain and set it aside.
In a large skillet, I heat the olive oil over medium heat. I season the sliced chicken with garlic powder, onion powder, salt, and pepper, then cook it for about 5–7 minutes per side until it’s golden and fully cooked. I set the chicken aside once it’s done.
In the same skillet, I melt the butter and sauté the minced garlic for about a minute until it’s fragrant.
I add the sliced mushrooms and let them cook for 4–5 minutes until they soften and brown.
Next, I stir in the spinach and cook for another 2–3 minutes until it’s wilted.
I pour in the heavy cream and bring the mixture to a gentle simmer. Then I stir in the Parmesan cheese and let it cook for another 3–4 minutes until the sauce thickens.
I return the chicken and cooked pasta to the skillet, tossing everything together so the sauce coats every bite.
I finish with a sprinkle of fresh parsley before serving it hot.

Servings and timing

This recipe makes 4 servings. It takes just 10 minutes to prep and about 20 minutes to cook, so the total time is 30 minutes. Each serving is approximately 520 kcal, making it a satisfying and balanced dinner option.

Variations

When I want a lighter version, I use half-and-half or milk instead of heavy cream, though the sauce won’t be as thick.
I sometimes add sun-dried tomatoes or roasted red peppers for extra flavor and color.
For a touch of heat, I add a pinch of red pepper flakes while the sauce simmers.
I’ve also made this with penne or linguine when I don’t have fettuccine on hand.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over low heat, adding a splash of milk or cream to loosen the sauce. The microwave works too, but I stir halfway through to keep the pasta from drying out.

FAQs

Can I use precooked chicken?

Yes, I’ve used rotisserie chicken before when I’m in a hurry. I just add it during the final toss with the pasta and sauce.

How do I prevent the sauce from curdling?

I make sure not to boil the cream—just let it simmer gently. Stirring consistently while adding the Parmesan helps the sauce stay smooth.

Can I use frozen spinach?

Yes, I thaw and drain it well before adding it to the skillet. It works fine in a pinch, though fresh gives the best texture.

What mushrooms work best?

I usually go with white or cremini mushrooms, but baby bellas add a deeper flavor if I want something earthier.

Is this dish freezer-friendly?

I don’t recommend freezing it, since the cream sauce can separate. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

Chicken Alfredo with Spinach and Mushrooms is one of those weeknight dinners I rely on when I want something comforting, creamy, and full of flavor without spending hours in the kitchen. With tender chicken, fresh veggies, and rich Alfredo sauce, it’s a satisfying meal that always impresses—and one I find myself making again and again.