One-Pot Chicken Alfredo Pasta with Spinach and Parmesan

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, rich chicken Alfredo pasta made in one pot with tender spinach and freshly grated Parmesan for a quick weeknight dinner. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, penne pasta, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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: 25 min Serves 4 Italian cuisine 680 cal/serving

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Ingredients

2 (about 1 lb), cut into 1-inch pieces boneless skinless chicken breasts
12 oz penne pasta
4 cups, packed fresh spinach
4 cloves minced garlic
2 tbsp olive oil
3 tbsp unsalted butter
2 cups heavy cream
2 cups chicken broth
1 cup, plus extra for serving grated Parmesan cheese
to taste salt
to taste 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 over medium-high heat. Add 1 lb cut-up boneless skinless chicken breasts and season with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until chicken is golden and cooked through. Remove chicken from skillet and set aside.
Step 2: In the same skillet, melt 3 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly.
Step 3: Add 12 oz penne pasta, 2 cups chicken broth, and 2 cups heavy cream to the skillet. Stir to combine and bring to a gentle boil. Reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
Step 4: Stir in 4 cups packed fresh spinach, 1 cup grated Parmesan cheese, and the cooked chicken. Cook for an additional 2-3 minutes until spinach wilts and cheese melts into the sauce.
Step 5: Season with salt, black pepper, and 1/4 tsp red pepper flakes (optional) to taste. Serve immediately with extra Parmesan cheese sprinkled on top.