Chicken and Spinach Fettuccine Alfredo


  • 16 oz box of fettuccine
  • 2-3 *boneless skinless chicken breasts (1 to 1 1/2 lbs)
  • 1/2 cup of butter (one stick of salted or unsalted butter)
  • 1 cup of heavy cream
  • 1 1/4 cup of freshly grated Parmesan cheese
  • 2-3 tbsp of extra virgin olive oil (enough to coat bottom of skillet to cook chicken)
  • 6 oz bag of *fresh baby spinach
  • salt and freshly ground black pepper to taste

First, start to boil your water in a large pot for the fettuccine.  Next, using a large skillet, on medium to medium-high heat, heat the olive oil.  Add chicken breasts and lightly salt. Cook chicken breasts until done, cut into bite size pieces - set aside, keeping them warm. Cook the fettuccine according to directions on the package.  Once the fettuccine is ready, drain. Using the same pot, place the 1/2 cup of butter on the bottom of the pot and pour the drained fettuccine on top.  Next, pour the heavy cream and grated Parmesan on top and fold until both cheese and butter are melted and blended with the fettuccine. Last, add your chicken and baby spinach and fold them into the fettuccine until blended well.  Serve immediately.  Salt and pepper to taste.  Enjoy!

*Recipe variations - you can skip one or both - chicken and spinach - for simple Fettuccine Alfredo.