One Pan Chicken Spinach Alfredo is a creamy weeknight dinner with tender chicken, fresh spinach, and short pasta cooked together in a single skillet in about 25 minutes.

If you have been here before you now I love creamy pasta and a quick and easy dinner.  If I can get dinner on the table in about 20 minutes and not have much clean up, I call that a win! 

And this chicken and spinach alfredo is just that!  Total comfort food in a big bowl of pasta that is all cooked in one pan in just minutes.  A weeknight win for sure! 

 

One pan skillet meals are great for busy weeknights.  You start by cooking the meat and then you add in the pasta, the liquid and seasonings.  It all cooks together until the pasta is fully cooked and you are pretty much done.  You don’t have to get a separate pot dirty cooking the pasta. And the pasta absorbs all the flavors as it cooks, so it is even more flavorful than you can imagine!  

This One Pan Fettuccine Alfredo with Shrimp is a version that is a great quick weeknight meal. But this chicken spinach alfredo uses short cut pasta, so it is a little easier to deal with in the pan. Plus there is lots of added fresh spinach. All that spinach makes you feel a little better indulging in it more often.

Ingredient Notes

• Chicken: Boneless skinless chicken breasts are used here, but boneless thighs work just as well and stay a little juicier.
• Pasta: Stick with a short cut pasta like ziti, rotini, or penne — they cook evenly in the amount of liquid used and hold the sauce well.
• Heavy cream: This is what gives the sauce its rich, creamy texture. It’s not recommended to substitute a lower-fat option, as the sauce won’t thicken the same way.
• Parmesan cheese: Freshly grated Parmesan melts smoother than the pre-shredded bagged kind and gives the best flavor.
• Spinach: Fresh spinach wilts right into the hot pasta and sauce. See the Variations section below for using frozen spinach instead.

How to Make Chicken Spinach Alfredo

1. Start by heating a large skillet over medium high heat. Pour in the oil and once it is hot add the chicken pieces.  
2. Once the chicken is almost completely cooked, add the garlic and cook for 1 minute until you can start to smell it.
3. Next you add in the chicken broth, heavy cream and whatever cut of pasta you are using.  Bring it to a simmer and cover for about 10 minutes. 
4. Stir in the pasta and then cover again and simmer until the pasta is fully cooked.  About another 7-8 minutes.  
5. Remove the pan from the heat and stir in the Parmesan cheese.  Once everything is hot and creamy you are ready to serve!

Pasta Alfredo Pro Tips

• You can use whatever shape pasta you have. A shortcut pasta works best for this recipe as they tend to cook for similar times and use about the same amount of liquid. Penne, rotini, ziti, and bow tie pasta are some of my favorites.
• This is best served immediately after it is cooked. You can reheat the leftovers, but the pasta will absorb some of the sauce as it cools and it will not be nearly as creamy the next day. It tends to be a bit grainy.
• You can use whatever kind of chicken you have. If you have leftover chicken it is great to throw in here, or rotisserie chicken if you are in a hurry. Even canned chicken will work if that is what you have.
• You can also mix up the protein with whatever you like. Shrimp, pork, bacon etc.

Recipe Variations

• Chicken thighs or rotisserie chicken: Boneless chicken thighs work well in place of the breasts. If you’re short on time, stir in shredded rotisserie chicken along with the pasta instead of cooking raw chicken in step 1.
• Frozen spinach: Thawed and well-drained frozen spinach can be used in place of fresh — just squeeze out as much extra water as you can before adding it, so the sauce doesn’t get watery.
• Pasta shape: Any short cut pasta works here — ziti, rotini, penne, and bow tie have all been tested with great results.

Storage & Reheating

This dish is best enjoyed right after it’s made, since the creamy sauce is at its peak right off the stove.

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Warm gently on the stovetop or in the microwave, stirring in a splash of milk or cream to loosen the sauce back up. It won’t be quite as silky as fresh, but it still reheats well.
• Freezing: Freezing is not recommended. The alfredo sauce breaks and separates once thawed, so it loses its creamy texture.

If you are looking for a new way to mix up dinner your family is going to love this.  And you are going to love just how easy it is to make!  A creamy pasta will win over picky kids any night of the week! 

More Great Pasta Recipes

• Tuscan Chicken Pasta
• Chicken Pot Pie Noodles
• One Pan Cheesy Sausage Pasta
• Creamy Mushroom Pasta
• Pesto Cavatappi
• One Pot Spaghetti with Meat Sauce
• Goulash