Ever since we were little, chicken fettuccine alfredo has been our favorite pasta dish. Rich and creamy, the sauce is absolute perfection, and we just canâ€™t get enough. Nowadays we try to order it a little less frequently, since itâ€™s definitely not health food, but there are ways to get that delicious flavor we know and love without allll the calories.
We give you: the spinach chicken alfredo skillet. Thatâ€™s right, not only did we transform this dish into a skillet dinner that omits the pasta (although we would totally understand if you decided to serve this with penne pastaâ€¦) and introduces some more veggies into the mix, courtesy of spinach and tomatoes. Perfect for a family dinner, this recipe is seriously tasty and wonâ€™t leave anyone feeling stiffed by the lack of fettuccine. Youâ€™ll see; one bite of this and you know youâ€™ll be making it again soon!
Spinach Chicken Alfredo
30 minutes to prepare serves 4-6
- 4-6 boneless, skinless chicken breasts
- 2 cups frozen spinach, thawed and drained
- 1 (14.5 oz.) can seasoned diced tomatoes (with basil and oregano)
- 3 cloves garlic, minced
- 1/2 yellow onion, chopped
- 3/4 cup milk
- 2/3 cup parmesan cheese, grated
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken stock
- 2 tablespoons cornstarch
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- olive oil, as needed
- kosher salt and freshly ground pepper, to taste
- Heat olive oil in a large skillet over medium-high heat and brown chicken on all sides. Continue cooking until chicken is cooked through and juices run clear.
- Remove chicken from pan, cover with aluminum foil, and set aside.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat and sautĂ© onions for 6-8 minutes, or until softened and translucent. Add garlic and cook for another 1 minute, or until fragrant.
- Stir in tomatoes (with juices), chicken stock and spinach, and season with basil, oregano, salt and pepper.
- In a small bowl, whisk cornstarch and milk to create a slurry, stirring until smooth. Pour slurry and heavy cream into sauce mixture, and bring to a gentle boil.
- Stir in cheese until smooth and return chicken to pan. Cook for 5-10 minutes, or until chicken is warmed through.
- Serve hot and enjoy!
Recipe adapted from Bake at Midnite