Chicken & Spinach Alfredo

This classic and easy to make, Chicken and Spinach Alfredo served with Penne is a fast and tasty meal that can be served within 40 minutes.

Serves 5


500g Penne
180g baby spinach
3tbsp. butter
3 cloves garlic, crushed
5 chicken breasts, cut into bitesized chunks
3tbsp. chopped fresh parsley
2 tbsp. plain flour
1/2 pint chicken stock
1/2 pint milk
200g grated mozzarella
100g parmesan
freshly ground black pepper



  1. In a large pot of salted boiling water, cook the Penne according to package directions until al dente. Drain and return to pot.
  2. Boil the spinach until cooked, drain well then roughly chopped.
  3. Meanwhile, in a large skillet over medium heat, melt 1 tablespoon butter. Add garlic, chicken, and 2 tablespoons parsley. Season with salt and cook until chicken is cooked. Transfer chicken to a plate (keep juices in skillet.)
  4. Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden. Add milk and chicken broth and bring to a simmer.
  5. Return the chicken to the pan and add the spinach, stir well.Stir in the mozzarella and Parmesan until creamy. Season with salt and pepper.
  6. Add the cooked Penne to the sauce, stir in gently and garnish with the remaining parsley.

Chicken & Spinach Alfredo Sauce


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