One-Pot Chicken Alfredo with Spinach and Sun-Dried Tomatoes
A rich and comforting chicken Alfredo pasta made in one pot with fresh spinach and tangy sun-dried tomatoes for an easy weeknight dinner. This italian-inspired pasta ready in about 35 minutes pairs boneless skinless chicken breasts, olive oil, garlic cloves, minced 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
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 12 oz fettuccine pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1/3 cup sun-dried tomatoes, chopped
- 3 cups fresh baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Season 1 lb boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then add to the skillet and cook for 5-6 minutes per side until golden and cooked through. Remove chicken and slice into strips.
- Step 2: In the same skillet, add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant. Add 12 oz fettuccine pasta and pour in 4 cups chicken broth and 1 cup heavy cream, stirring to submerge the pasta.
- Step 3: Bring the liquid to a boil, reduce to a simmer, and cook uncovered for 12-15 minutes, stirring occasionally until the pasta is tender and most liquid is absorbed.
- Step 4: Stir in 1 cup grated parmesan cheese, 1/3 cup chopped sun-dried tomatoes, 3 cups fresh baby spinach, and the sliced chicken. Cook for 2-3 minutes until spinach wilts and cheese melts, creating a creamy sauce that coats the pasta evenly.
Frequently asked questions
How long does One-Pot Chicken Alfredo with Spinach and Sun-Dried Tomatoes take to make?
Total time is about 35 minutes (10 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 One-Pot Chicken Alfredo with Spinach and Sun-Dried Tomatoes?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Chicken Alfredo with Spinach and Sun-Dried Tomatoes?
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 One-Pot Chicken Alfredo with Spinach and Sun-Dried Tomatoes 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 One-Pot Chicken Alfredo with Spinach and Sun-Dried Tomatoes?
Italian pasta 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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