Chicken Spinach Alfredo Rotini Pasta
Ingredients:
– 8 ounces rotini pasta
– 1 tablespoon olive oil
– 2 boneless, skinless chicken breasts, cubed
– 3 cloves garlic, minced
– 2 cups spinach, fresh
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/4 teaspoon red pepper flakes optional
– Fresh parsley, chopped for garnish
Directions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, red pepper flakes if using, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens.
4. Add Spinach and Chicken: Stir the fresh spinach into the sauce and cook until wilted, about 2 minutes. Add the cooked chicken back into the skillet, stirring to coat it in the sauce.
5. Combine with Pasta: Add the cooked rotini to the skillet and toss everything together, making sure the pasta is evenly coated with the Alfredo sauce.
6. Serve: Garnish with fresh parsley and extra Parmesan cheese if desired. Serve hot and enjoy!
Nutritional Information:
– Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
– Kcal: 550 kcal per serving Servings: 4 servings
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