Description
Hello, fellow food lovers! If you’re looking for a deliciously creamy dinner recipe that combines rich flavors with a wholesome twist, you’ve come to the right place. Today, we’re diving into the world ofFettuccine Alfredo with Chicken, Sundried Tomatoes & Spinach– a dish that’s perfect for any occasion. Whether you’re feeding a crowd or treating yourself, this dish will quickly become a family favorite.
Ingredients
- Optional substitutions: If you have dietary restrictions, feel free to swap out the cream for a dairy-free alternative or choose a gluten-free pasta.
Instructions
- Boil a large pot of salted water. Add the fettuccine pasta and cook according to the package instructions. Once the pasta is al dente, drain it and set aside.
- In a large skillet, heat the olive oil over medium heat. Season the sliced chicken breasts with salt and pepper, and cook for about 6-7 minutes until golden brown and cooked through. Remove the chicken and set it aside.
- In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Add the chopped sundried tomatoes and cook for another 2 minutes, allowing their flavors to meld.
- Pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese and shredded mozzarella, allowing the sauce to thicken for about 3-4 minutes. Season with salt and pepper to taste.
- Add the cooked fettuccine pasta, chicken, and fresh spinach to the skillet. Toss everything together until the spinach wilts and the pasta is coated with the creamy sauce.
- Plate the dish, and garnish with fresh basil for a pop of color and added flavor. Serve hot, and enjoy!
Notes
Use fresh spinach: Fresh spinach wilts beautifully and adds a nice texture to the creamy sauce.
Grated Parmesan cheese: For the best flavor and texture, use freshly grated Parmesan instead of pre-shredded cheese.
Adjust cream to taste: If you prefer a lighter sauce, you can reduce the amount of cream or substitute with half-and-half.