Description
A creamy and satisfying gluten-free pasta dish with tender chicken, fresh spinach, and a rich Alfredo sauce. Perfect for a quick dinner or comforting lunch!
Ingredients
Scale
For the Pasta & Chicken:
- 12 oz (340 g) gluten-free pasta (penne or fettuccine)
- 2 cups cooked chicken, shredded or cubed (grilled or rotisserie)
- 1 tbsp olive oil
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and black pepper to taste
Extras:
- 2 cups fresh spinach leaves
- Fresh parsley for garnish (optional)
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add gluten-free pasta and cook according to the package instructions. Drain and set aside.
-
Prepare the Chicken:
- Heat olive oil in a large skillet over medium heat. Add the cooked chicken and sauté for 2-3 minutes until warmed through. Remove and set aside.
-
Make the Alfredo Sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Slowly stir in heavy cream and bring to a gentle simmer.
- Whisk in Parmesan cheese, stirring until melted and smooth. Add nutmeg (if using) and season with salt and pepper.
-
Add Spinach:
- Toss spinach into the sauce and stir until wilted.
-
Combine Everything:
- Add the cooked pasta and chicken to the skillet. Toss to coat evenly with the Alfredo sauce.
-
Serve & Garnish:
- Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stove Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 600 mg