Skillet Chicken Alfredo with Spinach and Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A creamy skillet dish combining tender chicken breasts with sautéed mushrooms and fresh spinach, tossed in a rich Parmesan Alfredo sauce. This italian-inspired chicken ready in about 40 minutes pairs olive oil, sliced cremini mushrooms, minced garlic cloves 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

• 2 breasts (about 1 lb), sliced into 1/2-inch strips boneless skinless chicken breasts
• 2 tbsp olive oil
• 8 oz, sliced cremini mushrooms
• 3 cloves, minced garlic cloves
• 4 cups, loosely packed baby spinach
• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz fettuccine pasta

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz fettuccine pasta and cook for 10-12 minutes until al dente, then drain and set aside.
2. Step 2: While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 sliced chicken breasts (about 1 lb) and cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove chicken to a plate.
3. Step 3: In the same skillet, add 8 oz sliced cremini mushrooms and 3 minced garlic cloves. Sauté over medium heat for 4-5 minutes until mushrooms are tender and fragrant.
4. Step 4: Add 4 cups loosely packed baby spinach to the skillet and cook for 2 minutes until wilted. Remove vegetables to the plate with chicken.
5. Step 5: Lower heat to medium and melt 3 tbsp unsalted butter in the skillet. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly and lightly golden.
6. Step 6: Gradually whisk in 2 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
7. Step 7: Stir in 1 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Return the chicken, mushrooms, and spinach to the skillet, then add the cooked fettuccine. Toss everything together for 1-2 minutes until evenly coated and heated through.