Fettuccine Alfredo with Chicken, Sundried Tomatoes, and Spinach Recipe

Few dishes strike the perfect balance between indulgent comfort and elegant flavor quite like Fettuccine Alfredo with Chicken, Sundried Tomatoes, and Spinach. This pasta dish takes the classic richness of Alfredo sauce — a creamy, buttery, Parmesan-laced favorite — and elevates it with tender, seasoned chicken, the sweet-tart punch of sundried tomatoes, and the earthy freshness of sautéed spinach. Whether you’re cooking for a romantic dinner, a special occasion, or simply craving a restaurant-quality meal at home, this recipe delivers a truly satisfying culinary experience.

Originally rooted in Roman cuisine and popularized in America during the early 20th century, Alfredo sauce has become a staple in kitchens worldwide. Its luxurious texture and mild, cheesy flavor make it a beloved base for a variety of pasta dishes. Traditionally consisting of just butter and Parmesan cheese, modern Alfredo recipes often incorporate heavy cream to achieve a smooth, pourable sauce with broad appeal. In this dish, that base is enhanced with garlic, black pepper, and just enough nutmeg to lend warmth, creating a sauce that coats each strand of fettuccine in pure richness.

What sets this version apart, however, are the bold and complementary additions of protein and vegetables. The chicken is seared to a golden brown, locking in moisture and developing a flavorful crust. Sundried tomatoes — a pantry staple in Mediterranean cooking — bring a concentrated burst of sweetness and acidity, cutting through the richness of the cream. Meanwhile, baby spinach not only adds color and freshness but also boosts the nutritional value, transforming this dish into a more well-rounded meal.

The beauty of this recipe lies in its versatility. You can tailor it to your preferences by swapping proteins, adjusting the spice level, or substituting gluten-free pasta for dietary needs. It can be prepared in just over 30 minutes, making it suitable for weeknight meals, but it’s also elegant enough to serve guests during a dinner party.

In this comprehensive guide, we’ll explore each step of the recipe in detail — from ingredient selection and preparation to cooking techniques and serving suggestions. You’ll also find practical tips for storing leftovers, making substitutions, and elevating the dish with wine pairings or garnishes. By the end of this article, you’ll not only know how to make Fettuccine Alfredo with Chicken, Sundried Tomatoes, and Spinach — you’ll understand the “why” behind each choice and feel confident adapting the dish to your style.

Whether you’re a pasta enthusiast, a home cook looking to try something new, or someone who simply wants a foolproof, flavor-packed recipe, this dish will soon become a go-to favorite in your kitchen.

Step-by-Step Preparation Instructions

Creating Fettuccine Alfredo with Chicken, Sundried Tomatoes, and Spinach is a multi-step process that results in a restaurant-quality dish. The key is timing and layering of flavors — cooking each component to perfection, then bringing them together in a creamy, flavorful sauce that coats every strand of fettuccine. Below is a detailed, structured walkthrough of each stage.

Step 1: Prep the Ingredients

Before turning on the heat, gather and prepare all your ingredients. This “mise en place” approach ensures a smooth cooking process and avoids overcooking any element.

• Slice chicken breasts into thin, even strips or cutlets.

• Mince the garlic, slice the sundried tomatoes, and grate the Parmesan.

• Measure the cream, butter, oil, and other seasonings.

• Rinse and dry the baby spinach.

Step 2: Cook the Fettuccine

1. Bring a large pot of well-salted water to a boil.

2. Add 12 oz of fettuccine and cook according to package directions until al dente (typically 10–12 minutes).

3. Reserve 1 cup of pasta water, then drain and set aside.

Pro Tip: Toss the cooked pasta with a bit of olive oil to prevent sticking while you prepare the sauce and toppings.

Step 3: Sear the Chicken

1. In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat.

2. Season the sliced chicken breasts with salt and black pepper (and optionally, a pinch of paprika or Italian seasoning).

3. Add the chicken to the hot skillet in a single layer.

4. Sear undisturbed for 3–4 minutes per side, or until golden brown and fully cooked (internal temp: 165°F/74°C).

5. Remove chicken from pan and set aside on a plate. Keep warm.

Optional: Deglaze the pan with a splash of white wine or chicken broth to lift any browned bits — these add extra flavor to the sauce.

Step 4: Sauté Garlic, Sundried Tomatoes, and Spinach

1. In the same pan, reduce heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter.

2. Add 3 cloves minced garlic and sauté for 30 seconds, just until fragrant (don’t let it burn).

3. Stir in ½ cup sliced sundried tomatoes and cook for 1–2 minutes to release their oils and flavor.

4. Add 3 cups baby spinach, and cook, stirring occasionally, until wilted (about 2–3 minutes).

Note: If the spinach releases too much liquid, raise heat slightly to allow excess moisture to evaporate before adding cream.

Step 5: Prepare the Alfredo Sauce

1. Pour in 1½ cups heavy cream, stirring gently to incorporate.

2. Bring the sauce to a low simmer (not a boil).

3. Add a pinch of nutmeg, ½ teaspoon black pepper, and salt to taste.

4. Slowly stir in 1½ cups freshly grated Parmesan cheese, a handful at a time, allowing it to melt into the sauce.

5. Stir constantly for 3–5 minutes, or until the sauce thickens and coats the back of a spoon.

Tip: If the sauce is too thick, gradually add a bit of the reserved pasta water to loosen it to your desired consistency.

Step 6: Combine Pasta and Chicken

1. Return the cooked chicken to the pan with the Alfredo sauce and vegetables. Toss to coat.

2. Add the cooked fettuccine to the skillet.

3. Using tongs, gently toss everything together until the pasta is fully coated and the ingredients are evenly distributed.

4. If needed, adjust seasoning (more salt, pepper, or Parmesan).

Step 7: Finish and Serve

1. Remove from heat and allow the dish to rest for 2–3 minutes. This helps the sauce set slightly and cling to the pasta.

2. Garnish with fresh parsley, extra grated Parmesan, and freshly cracked pepper.

Optional Finishing Touches:

• A drizzle of good-quality olive oil.

• A squeeze of lemon juice for brightness.

• A few chili flakes for heat.

Serving Suggestions

Serve immediately while hot and creamy. Pair with:

• Garlic bread or crusty baguette

• Simple green salad with lemon vinaigrette

• Roasted vegetables, such as asparagus, zucchini, or broccoli