One-Pot Chicken Alfredo Fettuccine with Spinach

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy one-pot chicken Alfredo pasta dish with tender spinach leaves cooked into a rich Parmesan sauce. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs skinless chicken breasts, fettuccine pasta, 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: 10 min Cook: 20 min Serves 4 Italian cuisine 650 cal/serving

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Ingredients

2, cut into 1-inch pieces skinless chicken breasts
12 oz fettuccine pasta
2 tbsp olive oil
4 cloves minced garlic
3 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
3 cups fresh spinach
1 tsp salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 2 skinless chicken breasts cut into 1-inch pieces and cook for 5-6 minutes until golden and cooked through. Remove chicken and set aside.
Step 2: In the same pan, add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 3: Pour in 3 cups chicken broth and 1 cup heavy cream, stirring to combine. Bring to a gentle boil.
Step 4: Add 12 oz fettuccine pasta in a single layer, submerging as much as possible. Reduce heat to medium and simmer, stirring occasionally, for 10-12 minutes until pasta is al dente and most liquid is absorbed.
Step 5: Stir in 1 cup grated Parmesan cheese, 3 cups fresh spinach, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Return the cooked chicken to the pan and toss everything together until spinach wilts and sauce thickens to coat pasta evenly.
Step 6: Serve immediately garnished with extra Parmesan if desired.