Some nights, all I crave is something warm, garlicky, and indulgent but still full of fresh flavor. That’s how this Garlic Butter Chicken with Spinach Alfredo became a staple in my weeknight rotation. I remember the first time I made this dish: it was a chilly Thursday evening, and I needed something comforting yet not too heavy. I had a couple of chicken breasts, some cream, and half a bag of spinach left from the weekend. I didn’t overthink it, I just threw it all together and hoped for the best. To my surprise, it turned out creamy, garlicky, and incredibly satisfying.
What makes this dish even better is how adaptable it is. Whether I serve it with linguine, fettuccine, or penne, it always feels a bit fancy, but it’s secretly one of the easiest things to pull together. My family loves it, and I’ve even served it to guests with rave reviews. It has that restaurant-style richness, but it’s made with ingredients you probably already have on hand.
Whether you’re looking for a quick dinner after a long day or planning a cozy date night in, this creamy chicken Alfredo won’t let you down.
Essential Elements of This Dish
At the heart of this recipe is the perfect balance between richness and freshness. The chicken is seasoned with herbs and seared until golden in garlicky butter, giving it that savory, mouthwatering flavor. Fresh spinach adds a touch of earthiness and color to the sauce, while nutmeg brings a subtle warmth that makes the Alfredo sauce even more irresistible.
The sauce itself is silky and luscious, thanks to heavy cream and freshly grated Parmesan. And best of all? Everything comes together in just one skillet, less mess, more flavor, and a dinner that tastes like a hug in a bowl.
Why You’ll Love This Recipe
If you’ve been searching for a dinner that checks all the boxes, easy, comforting, and full of flavor, this one is for you.
- Creamy & Garlicky Goodness: The Alfredo sauce is infused with garlic and nutmeg, then finished with Parmesan for that signature savory finish.
- One-Pan Magic: You’ll cook everything chicken, spinach, and sauce in a single pan, which means fewer dishes and more time to enjoy dinner.
- Versatile: Use any kind of pasta you like, or even serve it over mashed potatoes or rice if that’s what you have.
- Family-Approved: Even picky eaters come back for seconds. It’s mild enough for kids, yet flavorful enough to satisfy grown-up palates.
- Weeknight or Date Night Ready: Quick enough for a busy Tuesday, fancy enough for a romantic dinner at home.
It’s the kind of recipe that earns a spot on the regular rotation, and I bet once you try it, you’ll feel the same.
Ingredients You’ll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little kick)
For the Spinach Alfredo:
- 1 tbsp butter
- 2 cloves garlic, minced
- 5 oz fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp ground nutmeg (don’t skip this, it adds so much warmth!)
- Cooked pasta of your choice (fettuccine, linguine, or penne works great)
- Extra Parmesan and red pepper flakes, for garnish
Step-by-Step Preparation
Step 1: Prep the Chicken
Pat the chicken breasts dry using paper towels. This helps them sear properly. Season both sides with Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you want a little extra heat.
Step 2: Sear the Chicken
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 5–7 minutes on each side until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and cover loosely with foil.
Step 3: Make the Garlic Butter Base
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be sure not to let it burn.
Step 4: Sauté the Spinach
Add 1 tablespoon of butter and the remaining garlic (if needed) into the same pan. Toss in the fresh spinach and cook until wilted, about 2–3 minutes. Stir occasionally so it doesn’t stick to the pan.
Step 5: Build the Alfredo Sauce
Reduce the heat to low. Pour in the heavy cream and stir. Once it’s gently simmering, add the grated Parmesan, salt, and nutmeg. Stir until the sauce thickens and the cheese is melted. It should be smooth and slightly silky if it feels too thick, you can add a splash of milk or pasta water to thin it out.
Step 6: Bring It All Together
Slice the cooked chicken breasts and return them to the skillet. Let them simmer in the sauce for a minute or two, just to absorb all that creamy goodness. Then toss with your favorite cooked pasta and serve immediately.
Variations
One of the things I absolutely love about this dish is how versatile it is. You can easily make it your own depending on what you have on hand or what your family prefers.
Swap the Protein:
- Use boneless, skinless chicken thighs for extra juiciness.
- Try cooked shrimp or salmon for a seafood twist.
- Grilled sausage slices also pair beautifully with the Alfredo sauce.
Change the Greens:
- Baby kale or arugula works well if you’re out of spinach.
- You could even stir in some roasted broccoli or zucchini at the end for extra veggies.
Make It Lighter:
- Swap heavy cream with half-and-half or whole milk. Just note the sauce will be thinner, so you may want to add a little more cheese to thicken it.
- Use olive oil instead of butter, and skip the extra garnishes to reduce calories.
Add Carbs or Go Low-Carb:
- Serve over fettuccine, linguine, penne, or even egg noodles.
- For a low-carb version, serve the chicken and spinach Alfredo over sautéed zucchini noodles or spaghetti squash.
How to Serve
This Garlic Butter Chicken with Spinach Alfredo is hearty enough to stand on its own, but if you’re looking to round out your meal or serve a crowd, here are a few pairing ideas:
On the Side:
- A crisp Caesar salad or a simple arugula salad with lemon vinaigrette balances the richness of the Alfredo.
- Garlic bread or crusty French bread for mopping up every last bit of sauce.
Family Style:
- This dish makes a beautiful centerpiece for family dinners. Serve it straight from the skillet to the table, family-style, with a sprinkle of fresh parsley or basil on top for that extra pop of green.
Recipe Tips
Here are some helpful little tricks I’ve picked up after making this recipe more times than I can count:
- Don’t overcook the garlic. Garlic burns quickly and turns bitter. Keep the heat moderate when sautéing it, and stir frequently.
- Use freshly grated Parmesan. Pre-shredded cheese doesn’t melt as well and may leave your sauce grainy.
- Slice the chicken before adding it back to the sauce. It absorbs more flavor this way and makes serving easier.
- Save pasta water. If your sauce is too thick, a splash of reserved pasta water brings it back to silky perfection without watering it down.
- Rest the chicken. Give it a few minutes after searing before slicing, this helps the juices redistribute and keeps it tender.
Cooking Notes
- Cook time for chicken may vary depending on thickness; always aim for 165°F internal temperature.
- If you’re cooking for kids or sensitive palates, reduce or omit the red pepper flakes.
- You can make the Alfredo sauce a day ahead and reheat gently with a splash of milk or cream.
- This recipe is best served fresh, but leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition Info (Approximate per Serving)
- Calories: 650
- Protein: 38g
- Fat: 38g
- Carbs: 42g
- Fiber: 2g
- Sugar: 2g
- Sodium: 540mg
Note: These values will vary depending on your pasta choice, cream brand, and cheese used.
Frequently Asked Questions
Can I use milk instead of cream in Alfredo sauce?
You can! Whole milk or even half-and-half works, but the sauce will be thinner and less rich. To thicken it, try adding a bit of flour or more cheese.
What’s the best pasta for this dish?
Fettuccine is a classic, but honestly, whatever you have will work. Penne, rigatoni, even rotini, they all soak up the sauce beautifully.
Can I freeze the leftovers?
Cream-based sauces don’t always reheat well after freezing; they can separate. I don’t recommend freezing this dish. Instead, store leftovers in the fridge for up to 3 days and reheat gently on the stove.
Conclusion
There’s just something magical about a creamy garlic Alfredo sauce wrapped around tender slices of chicken and wilted spinach. This Garlic Butter Chicken with Spinach Alfredo feels luxurious without being fussy, and that’s the kind of weeknight win we all need more of.
Whether you’re cooking for yourself, feeding a family, or trying to impress someone special, this dish brings comfort, warmth, and serious flavor. It’s cozy yet classy, rich yet fresh, everything you could want in a pasta night.
And best of all? It’s made in one skillet, with simple ingredients, and ready in about 30 minutes.
So go ahead, pour a glass of wine, light a candle, and enjoy your very own restaurant-style dinner at home. You deserve it.
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Garlic Butter Chicken with Spinach Alfredo
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little kick)
For the Spinach Alfredo:
- 1 tbsp butter
- 2 cloves garlic, minced
- 5 oz fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp ground nutmeg (don’t skip this, it adds so much warmth!)
- Cooked pasta of your choice (fettuccine, linguine, or penne works great)
- Extra Parmesan and red pepper flakes, for garnish
Instructions
Step 1: Prep the Chicken
Pat the chicken breasts dry using paper towels. This helps them sear properly. Season both sides with Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you want a little extra heat.
Step 2: Sear the Chicken
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 5–7 minutes on each side until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and cover loosely with foil.
Step 3: Make the Garlic Butter Base
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be sure not to let it burn.
Step 4: Sauté the Spinach
Add 1 tablespoon of butter and the remaining garlic (if needed) into the same pan. Toss in the fresh spinach and cook until wilted, about 2–3 minutes. Stir occasionally so it doesn’t stick to the pan.
Step 5: Build the Alfredo Sauce
Reduce the heat to low. Pour in the heavy cream and stir. Once it’s gently simmering, add the grated Parmesan, salt, and nutmeg. Stir until the sauce thickens and the cheese is melted. It should be smooth and slightly silky if it feels too thick, you can add a splash of milk or pasta water to thin it out.
Step 6: Bring It All Together
Slice the cooked chicken breasts and return them to the skillet. Let them simmer in the sauce for a minute or two, just to absorb all that creamy goodness. Then toss with your favorite cooked pasta and serve immediately.
Nutrition
- Calories: 650
- Sodium: 540
- Fat: 38
- Carbohydrates: 42
- Protein: 38