Ingredients
For the Chicken:
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2 large boneless, skinless chicken breasts (sliced in half lengthwise)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp Italian seasoning
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2 tbsp olive oil
For the Alfredo Sauce:
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3 tbsp unsalted butter
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3 cloves garlic, minced
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1 ½ cups heavy cream
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1 cup grated Parmesan cheese
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½ tsp salt (or to taste)
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½ tsp black pepper
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¼ tsp nutmeg (optional)
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2 cups fresh baby spinach
For Serving:
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12 oz fettuccine or preferred pasta
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¼ cup chopped fresh parsley (for garnish)
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Extra grated Parmesan (for topping)
Instructions
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Cook the Pasta:
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Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions.
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Drain and set aside, reserving ½ cup pasta water for later if needed.
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Cook the Chicken:
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Season the chicken cutlets with salt, pepper, garlic powder, and Italian seasoning.
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Heat 2 tbsp olive oil in a large skillet over medium-high heat.
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Sear the chicken for 4-5 minutes per side, or until golden brown and cooked through (165°F internal temperature).
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Remove from the skillet and set aside.
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Make the Alfredo Sauce:
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In the same skillet, reduce heat to medium and melt 3 tbsp butter.
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Add minced garlic and sauté for 30 seconds, until fragrant.
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Pour in the heavy cream and stir, letting it simmer for 2-3 minutes until slightly thickened.
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Stir in the grated Parmesan cheese, salt, pepper, and nutmeg (if using), whisking until smooth.
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Add Spinach & Combine:
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Add the fresh spinach to the sauce and let it wilt for about 1 minute.
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Return the cooked chicken to the skillet, spooning the sauce over the top.
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Add the cooked pasta, tossing to coat everything in the Alfredo sauce. If the sauce is too thick, add a bit of reserved pasta water.
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Serve:
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Garnish with chopped parsley and extra Parmesan cheese.
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Serve immediately and enjoy!
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