Grilled Chicken Alfredo with Fresh Parmesan and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breast served atop fettuccine tossed in a rich Alfredo sauce with fresh Parmesan and sautéed spinach. This italian-inspired chicken ready in about 40 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Season 4 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Lightly brush chicken with 2 tbsp olive oil and grill for 6-7 minutes per side until cooked through and internal temperature reaches 165°F; remove and let rest.
  3. Step 3: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook 10-12 minutes until al dente; drain and reserve 1/2 cup pasta water.
  4. Step 4: In a large skillet over medium heat, melt 4 tbsp unsalted butter. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Pour in 2 cups heavy cream, stirring constantly, and bring to a gentle simmer for 4-5 minutes until slightly thickened.
  6. Step 6: Remove skillet from heat and stir in 1 cup freshly grated Parmesan cheese, 1/8 tsp nutmeg, and 1 tbsp lemon juice until smooth.
  7. Step 7: Add 4 cups fresh spinach to the sauce and stir until wilted.
  8. Step 8: Toss drained fettuccine into the Alfredo sauce, adding reserved pasta water 1-2 tbsp at a time to loosen the sauce if needed.
  9. Step 9: Slice grilled chicken breasts and arrange on top of the pasta. Serve immediately.

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Frequently asked questions

How long does Grilled Chicken Alfredo with Fresh Parmesan and Spinach take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Chicken Alfredo with Fresh Parmesan and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Grilled Chicken Alfredo with Fresh Parmesan and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Chicken Alfredo with Fresh Parmesan and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Chicken Alfredo with Fresh Parmesan and Spinach?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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