Lightened Spinach Artichoke Chicken Alfredo
The ultimate comfort food, Lightened Spinach Artichoke Chicken Alfredo is a creamy and satisfying dish that won't weigh you down. Packed with fresh ingredients, this easy weeknight dinner is perfect for family gatherings or cozy nights in. Make it tonight for a deliciously lighter take on a classic!
Equipment
- Mixing Bowl
- Large Pot
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 14 ounces artichoke hearts jarred
- 3 cloves garlic
- 1 pound chicken breast
- 2 tablespoons olive oil
- 3 ounces cream cheese low fat
- 5.5 cups milk
- 16 ounces fettuccine pasta dry
- 1 teaspoon salt
- 6 cups spinach
- 1 cup Parmesan cheese grated
Instructions
- Start by rinsing and draining the artichoke hearts. Chop them into small pieces and set aside in a small bowl. This prep work helps the artichokes blend seamlessly into the sauce.
- Next, mince the garlic. I often enjoy using fresh garlic, as it brings a vibrant flavor that pre-packaged garlic can’t match. Cut the chicken breast into bite-sized pieces, ensuring they cook evenly.
- In a large pot over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the seasoned chicken and minced garlic. Sauté until the chicken is golden brown and cooked through. The aroma alone will have everyone gathering around.
- Once the chicken is cooked, add the chopped artichoke hearts and cream cheese to the pot. Stir until creamy and well combined, then spoon the mixture into the bowl used for the artichokes. This step ensures every component retains its unique flavor.
- Pour 5 1/2 cups of milk into the pot and bring it to a gentle boil, stirring occasionally to prevent scalding. This is where the magic happens as the milk transforms into a luscious sauce.
- Once boiling, add another tablespoon of olive oil and the fettuccine pasta. Make sure to bend or break the pasta if necessary to submerge it fully. Cover the pot and reduce the heat to maintain a low boil, stirring occasionally until the pasta is cooked to al dente. You want it just right: tender but still firm.
- After the noodles are done, add the chicken mixture back into the pot. Sprinkle in 1 teaspoon of salt and toss in the spinach. Stir and cover until the leaves are mostly wilted, keeping the heat low. This adds a vibrant green color and boosts the nutrition of the dish.
- Finally, add the grated Parmesan cheese and mix until everything is well combined. The cheese will melt, creating a creamy sauce that clings perfectly to the pasta. Serve it warm and enjoy the delightful flavors!
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
- Tip 2: You can freeze this dish for up to a month. Ensure it's in a freezer-safe container, and thaw it in the refrigerator before reheating.
- Tip 3: Feel free to add more proteins like shrimp or even some beans for a vegetarian option.
- Tip 4: Add a pinch of red pepper flakes for a kick of heat, or stir in some fresh herbs like basil or parsley for extra freshness.
- Tip 5: Swap fettuccine for whole wheat or gluten-free pasta to suit dietary needs.
- Tip 6: Incorporate other vegetables such as bell peppers or mushrooms to boost the nutritional value.