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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.
Serves: 4
Prep Time: 10 min
Cook Time: 10 min


¾ lb fettuccine
2 tbsp unsalted butter
2 garlic cloves, minced
4 oz light cream cheese
1 cup skim milk
½ cup grated Parmesan cheese, additional for serving
2 cups cubed cooked chicken
2 cups packed baby Spinach
½ tsp kosher salt plus additional for pasta
½ tsp freshly ground black pepper

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


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

  2. 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.

  3. 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.