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Cook fettuccine in a large pot of boiling salted water until al dente (about 10 minutes) or according to package directions.
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Meanwhile, melt butter in a large non-stick skillet over medium-high heat. Add garlic and fry for 30-seconds. Stir in cream cheese and milk, whisk until smooth. Whisk in Parmesan cheese and cook for 2 minutes until slightly thickened. Add chicken, spinach and salt and continue to cook until chicken is heated through and spinach has wilted, about 5 minutes.
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Reserve ½ cup (125 mL) pasta water. Drain fettuccine and return to the pot. Stir ¼ cup (60 mL) pasta water into the Alfredo sauce. Add pasta and cook on high for 1 minute to combine. Top with fresh black pepper and extra Parmesan cheese. Divide and serve between heated pasta bowls.
Recipes
Chicken and Spinach Alfredo
Quick weeknight pastas are just minutes away when you start with leftover cooked chicken. Simply fold in your favourite ingredients like cream cheese, spinach and pasta for a meal the whole family will love.
Ingredients
- Serves: 4
- Prep Time:
- Cook Time:
- 3/4 lb (0.4 kg) fettuccine
- 2 tbsp (30 mL) unsalted butter
- 2 garlic cloves, minced
- 4 oz (115 g) light cream cheese
- 1 cup (250 mL) skim milk
- 1/2 cup (125 mL) grated Parmesan cheese, additional for serving
- 2 cups (500 mL) cubed cooked chicken
- 2 cups (500 mL) packed baby Spinach
- 1/2 tsp (2.5 mL) kosher salt plus additional for pasta
- 1/2 tsp (2.5 mL) freshly ground black pepper
Instructions
Nutrition Info
- Amount
- Calories 581
- Protein 38.6 g
- Fat 16.9 g
- Saturated Fat g
- Carbohydrate 69 g
- Fibre 3.8 g
- Sugar 5.8 g
- Cholesterol 86.3 mg
- Sodium 543.5 mg
