1-Pot Chicken and Spinach Alfredo
A crowd pleaser that dirties very few dishes and super quick to whip up!
Ingredients
2 tablespoons of butter or olive oil
1 pound of chicken breasts cut into bite-sized pieces
Pinch of salt
Pinch of pepper
3–4 cloves of garlic, minced
4 cups of chicken broth
1 pound of dry pasta, small penne are my favorite but any small pasta will work
1 ½ cup heavy cream
½ tablespoon of salt, more to taste if needed
2 cups of fresh spinach, chopped
1 cup of freshly shredded parmesan cheese
Instructions
In a large pot, melt butter (or heat olive oil). Add the chicken pieces and sprinkle with salt and pepper, if desired. Stirring frequently, cook chicken until done. Add the minced garlic and stir for another minute or two.
Once the garlic is fragrant, pour in the chicken broth, cream, pasta, and salt.
Bring to a boil and then reduce heat to medium low. Let simmer for about 15 minutes or until pasta is tender.
Remove from heat and add chopped spinach. Stir till combined and then add the cheese. Stir pasta till cheese is melted. Serve immediately.
Notes
This pasta makes enough for 8-9 people. It tastes good as leftovers still but the sauce will separate when re-heated. I’ve made this recipe a lot by halving it. The only tricky part about halving it is measuring half a box of pasta. Easy to do if you have a kitchen scale. If you don’t, use some measuring cups to do your best at half. It doesn’t have to be exact.
If you want a spicy pasta, instead of salt use a Cajun seasoning such as Tony Chachere.
Find it online: https://acupofcream.com/1-pot-chicken-and-spinach-alfredo/