Chicken and Spinach Alfredo

Cook fettuccine in a large pot of boiling salted water until al dente (about 10 minutes) or according to package directions.

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.

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.