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Top-down view of Chicken Spinach Alfredo Pasta showing glossy white sauce and herb-seasoned chicken slices.

Chicken Spinach Alfredo Pasta: The Ultimate Creamy 30-Minute Dinner

A restaurant-quality Chicken Spinach Alfredo Pasta featuring al dente penne, a glossy garlic cream sauce, and herb-seared chicken. Perfectly balanced with wilted baby spinach for a quick, viral-worthy weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Penne Pasta Cooked al dente
  • 1.5 lbs (680g) Chicken Breast Boneless, skinless, sliced into strips
  • 1 tbsp Dried Herb Seasoning Mix of oregano, thyme, and basil
  • 2 cups (480ml) Heavy Cream Room temperature
  • 1.5 cups (150g) Parmesan Cheese Finely grated, fresh
  • 4 cloves Garlic Mincing
  • 4 tbsp (60g) Unsalted Butter
  • 5 cups (150g) Baby Spinach Fresh leaves

Equipment

  • 1 Large Skillet Used for searing chicken and making the sauce.
  • 1 Pasta Pot For boiling penne.

Method
 

Prepare the Chicken
  1. Rub chicken strips with oil, dried herbs, salt, and black pepper.
  2. Sear in a hot skillet for 3-4 minutes per side until golden brown with visible char marks. Remove and rest.
Create the Sauce
  1. Melt butter in the same pan, sauté garlic for 1 minute.
  2. Whisk in heavy cream and bring to a light simmer. Slowly add parmesan, whisking until glossy and thick.
Combine
  1. Fold in spinach until wilted, then toss with cooked penne.
  2. Top with sliced chicken, extra parmesan, and cracked black pepper.

Notes

Always save a splash of pasta water to adjust the sauce consistency.
Use high-quality freshly grated Parmesan for a smooth, non-grainy sauce.