Indoor Poolside Chicken Alfredo with Spinach and Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Silky Alfredo pasta tossed with sautéed mushrooms, fresh spinach, and tender chicken breasts for a comforting dinner. This italian-inspired holiday ready in about 40 minutes pairs fettuccine pasta, olive oil, sliced white button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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

• 12 oz fettuccine pasta
• 2 (about 1 lb) boneless skinless chicken breasts
• 3 tbsp olive oil
• 8 oz, sliced white button mushrooms
• 3, minced garlic cloves
• 4 cups fresh spinach
• 4 tbsp unsalted butter
• 1 1/2 cups heavy cream
• 1 cup, grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz fettuccine pasta and cook for 10-12 minutes until al dente. Drain and set aside.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and slice into strips.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 8 oz sliced white button mushrooms. Sauté for 4 minutes until browned and their moisture has evaporated. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 4 cups fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove vegetables from skillet and set aside.
5. Step 5: In the skillet, melt 4 tbsp unsalted butter over medium heat. Pour in 1 1/2 cups heavy cream and whisk constantly until it begins to simmer. Reduce heat to low and stir in 1 cup grated Parmesan cheese, 1 tsp salt, 1/4 tsp nutmeg, and 1/4 tsp black pepper. Cook sauce for 3-4 minutes until thickened and coats the back of a spoon.
6. Step 6: Return chicken, mushrooms, and spinach to the skillet with sauce. Add drained pasta and toss gently to combine and heat through for 2 minutes. Serve immediately.