Grilled Chicken Alfredo with Fresh Parmesan and Spinach

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Juicy grilled chicken breast served atop fettuccine tossed in a rich Alfredo sauce with fresh Parmesan and sautéed spinach. This Italian-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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.

Ingredients

• 4 pieces, 6 oz each boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 12 oz fettuccine pasta
• 4 tbsp unsalted butter
• 3, minced garlic cloves
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 4 cups fresh spinach
• 1/8 tsp nutmeg
• 1 tbsp lemon juice

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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.