This 30-minute chicken spinach alfredo is a creamy, comforting pasta dinner that comes together fast using simple pantry ingredients. Tender chicken, fresh spinach, and penne pasta are coated in a light yet flavorful homemade alfredo sauce that’s rich, satisfying, and perfect for everyday meals.
Why You Will Love This Recipe
You’ll love this recipe because it delivers classic creamy alfredo flavor without feeling too heavy. It’s quick, family-friendly, and made in one pot for easy cleanup. The addition of spinach adds freshness and balance, while shredded chicken makes it hearty enough for a complete dinner. Ideal for busy nights when you still want a homemade meal.
30 Minute Chicken Spinach Alfredo
Chicken alfredo is one of those dinners that feels indulgent yet comforting, making it a favorite for both kids and adults. This version is designed for real life—quick to prepare, lighter than traditional alfredo, and made with everyday ingredients you likely already have on hand.
Instead of relying on heavy cream, this recipe uses milk and a small amount of cream cheese to create a sauce that’s creamy, smooth, and well-balanced. It delivers all the richness you expect from alfredo without being overly heavy.
Garlic and butter form the flavor base, gently sautéed to release their aroma before being thickened with flour. This simple roux ensures a smooth sauce that clings beautifully to the pasta.
Using cooked shredded chicken keeps the recipe fast and efficient. It’s a great way to use up leftover chicken or rotisserie chicken while still creating a dish that feels freshly made.
Fresh spinach wilts right into the sauce, adding color, nutrients, and a subtle earthiness that balances the creamy parmesan base. It also makes this pasta feel a bit lighter and more wholesome.
Penne pasta works especially well here because its shape holds the sauce inside and out, ensuring every bite is coated. Cooking it just to al dente prevents the pasta from becoming too soft once mixed with the sauce.
Reserved pasta water is the secret finishing touch. Adding it gradually helps loosen the sauce and creates a silky, restaurant-style texture without watering down the flavor.
This recipe is perfect for weeknight dinners when time is limited but comfort is needed. It comes together in about 30 minutes from start to finish, making it ideal after a long day.
It’s also versatile enough to customize. You can swap the protein, add mushrooms, or adjust the cheese to suit your taste without changing the core method.
If you’re looking for a dependable, creamy pasta dinner that feels cozy, satisfying, and effortless, this chicken spinach alfredo is a recipe you’ll return to often.
Servings & Time
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
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1 lb penne pasta
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4 tablespoons unsalted butter
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2 cloves garlic, minced
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4 tablespoons all-purpose flour
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2 cups skim milk
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2 tablespoons light cream cheese
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1 ½ cups grated parmesan cheese
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2 cups cooked shredded chicken
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2 cups fresh spinach, chopped
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Salt and black pepper, to taste
Instructions
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Cook penne pasta in very salty water until al dente. Reserve ½ cup pasta water, then drain and return pasta to the pot.
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Add butter to the pot and melt over medium heat.
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Add garlic and sauté until fragrant, about 2 minutes.
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Whisk flour into the butter and cook for 1 minute until lightly golden.
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Add milk gradually, whisking constantly to prevent lumps.
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Cook the sauce, whisking occasionally, until thickened, about 6 minutes.
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Stir in shredded chicken, spinach, and cream cheese until melted and combined.
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Turn off heat and stir in parmesan cheese until smooth.
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Add pasta back into the sauce and toss to combine.
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Stir in reserved pasta water a few tablespoons at a time until creamy.
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Season with salt and pepper to taste.
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Garnish with extra parmesan and cracked black pepper if desired. Serve immediately.
Tips
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Use Freshly Grated Parmesan: It melts smoother than pre-shredded cheese.
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Don’t Overcook the Sauce: Remove from heat before adding parmesan to avoid graininess.
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Pasta Water Is Key: Add gradually to control the sauce consistency.
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Protein Swaps: Works well with turkey, shrimp, or leftover rotisserie chicken.
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Storage: Best enjoyed fresh, but leftovers keep refrigerated for up to 2 days.
30 Minute Chicken Spinach Alfredo
Ingredients
- 1 lb penne pasta
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 4 tablespoons all-purpose flour
- 2 cups skim milk
- 2 tablespoons light cream cheese
- 1 ½ cups grated parmesan cheese
- 2 cups cooked shredded chicken
- 2 cups fresh spinach chopped
- Salt and black pepper to taste
Instructions
- Cook penne pasta in very salty water until al dente. Reserve ½ cup pasta water, then drain and return pasta to the pot.
- Add butter to the pot and melt over medium heat.
- Add garlic and sauté until fragrant, about 2 minutes.
- Whisk flour into the butter and cook for 1 minute until lightly golden.
- Add milk gradually, whisking constantly to prevent lumps.
- Cook the sauce, whisking occasionally, until thickened, about 6 minutes.
- Stir in shredded chicken, spinach, and cream cheese until melted and combined.
- Turn off heat and stir in parmesan cheese until smooth.
- Add pasta back into the sauce and toss to combine.
- Stir in reserved pasta water a few tablespoons at a time until creamy.
- Season with salt and pepper to taste.
- Garnish with extra parmesan and cracked black pepper if desired. Serve immediately.
Notes
- Use Freshly Grated Parmesan: It melts smoother than pre-shredded cheese.
- Don’t Overcook the Sauce: Remove from heat before adding parmesan to avoid graininess.
- Pasta Water Is Key: Add gradually to control the sauce consistency.
- Protein Swaps: Works well with turkey, shrimp, or leftover rotisserie chicken.
- Storage: Best enjoyed fresh, but leftovers keep refrigerated for up to 2 days.
