Chicken and Spinach Alfredo Rotini

• 8 oz rotini pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups fresh spinach, roughly chopped
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Cook the rotini according to package instructions until al dente; drain and set aside.
2. 2 While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
3. 3 Add chicken pieces to the skillet and cook until golden brown and cooked through.
4. 4 Add minced garlic and red pepper flakes (if using) to the skillet and cook for 1 minute.
5. 5 Pour in the heavy cream, bring to a gentle simmer, then stir in Parmesan cheese until melted and smooth.
6. 6 Add the cooked rotini and spinach to the skillet, tossing to coat everything in the sauce.
7. 7 Season with salt and black pepper to taste, then cook for another 2 minutes until spinach is wilted.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large skillet
• Pot for pasta
• Colander
• Wooden spoon

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use whole wheat rotini for a healthier option.
• Substitute Parmesan with pecorino Romano for a sharper flavor.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For extra richness, add a splash of cream at the end if the sauce seems too thick.
• If you prefer a lighter sauce, use half-and-half instead of heavy cream.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of cream or milk to restore the sauce's creaminess.

Serving Suggestions

• Serve with a side of garlic bread and a fresh garden salad.
• Pairs nicely with a glass of Chardonnay.

FAQ