🍗 Roasted Chicken & Creamy Spinach Alfredo – Lunch Comfort in under an Hour!

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A luscious twist on classic Alfredo—tender pan‑seared chicken roasted to perfection, nestled atop garlicky, cheesy noodles with fresh spinach. This dish is creamy, rich, and incredibly satisfying—ideal for a weekend lunch or cozy weeknight dinner.

🧾 Recipe Card

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes (plus 5 minute rest)
Dietary Tags: High‑Protein, Kid‑Friendly, Easy Weeknight Meal

Ingredients Checklist

Chicken

  • Boneless, skinless chicken breasts

  • Butter, salt & pepper

  • Fresh parsley (garnish)

Pasta & Sauce

  • Noodles (fettuccine, penne, or your choice)

  • 4 tbsp butter

  • 2 garlic cloves, minced

  • 2 cups chicken broth

  • Âľ cup heavy cream

  • 3 tbsp freshly grated Parmesan

  • 2 cups fresh spinach

I. Introduction

Who says lunch can’t feel like a treat? This Roasted Chicken & Creamy Cheese & Spinach Alfredo delivers rich flavors and simple cooking in under 45 minutes. It’s a family favorite—especially when you need something cozy, nourishing, and just a little extra special.

With tender chicken roasted to juicy perfection and a velvety garlic-Alfredo sauce enriched with spinach, this dish is proof that comfort food can be effortless and satisfying.

II. Step-by-Step Guide 🍝

1. Seal the Chicken

Season chicken with salt and pepper. Melt butter in a skillet over medium-high heat and sear chicken on both sides until golden brown (about 3 minutes per side).

2. Roast the Chicken

Preheat oven to 425°F. Transfer skillet to oven (or move chicken to an oven-safe dish), cover with foil, and roast 8–10 minutes. Remove foil to brown the top, sprinkle with parsley, and let rest 5 minutes before slicing.

3. Cook the Pasta

Boil noodles per package instructions. Drain, reserving a splash of pasta water if needed.

4. Build the Alfredo Sauce

In the same pot over medium heat, melt 4 tbsp butter with garlic for 1 minute. Add chicken broth, bring to a simmer, then stir in heavy cream. Whisk gently until sauce begins to thicken.

5. Add Cheese & Spinach

Stir in Parmesan until melted and smooth, then fold in fresh spinach until just wilted.

6. Combine & Serve

Toss cooked pasta with sauce until well coated. Plate, top with sliced roasted chicken, and garnish with extra parsley for a fresh pop.

III. Ingredient Tips & Swaps

Ingredient Why It Works Options & W-W Tips
Chicken breasts Lean, protein-rich, family-friendly Use thighs for extra juiciness; rotisserie chicken also works
Heavy cream Creates rich, silky sauce Lighten with half-and-half or Greek yogurt (reduce sauce thickening slightly)
Chicken broth Boosts savory depth Use low-sodium to control salt
Parmesan Adds nuttiness and sharpness Opt for real Parmigiano-Reggiano for best flavor
Spinach Adds color, nutrients, mild green flavor Kale or arugula work too—just wilt gently

IV. Variations & Serving Ideas

Flavor Enhancers:

  • Add sun-dried tomatoes or sautĂ©ed mushrooms into sauce

  • Stir in red pepper flakes for heat

  • Substitute spinach with broccoli florets for more crunch

W-W Friendly Tweaks:

  • Reduce butter by half, swap cream for low-fat milk blended with Greek yogurt

  • Go lighter with 2 tbsp Parmesan and add more fresh herbs

  • Serve on spaghetti squash or zucchini noodles for lower carbs

Serve With:

  • Simple garden salad with lemon vinaigrette

  • Garlic breadsticks or crusty sourdough

  • Steamed green beans or roasted carrots

V. Storage & Make-Ahead Tips

Fridge:
Store sauce and chicken separately in airtight containers for up to 3 days.

Reheat:
Warm sauce gently on stovetop, adding a splash of broth or milk if needed. Microwave chicken in 30-second bursts.

Freeze:
Best to freeze sauce and chicken separately for up to 2 months. Thaw in fridge before reheating.

Make‑Ahead:
Sear and roast chicken ahead of time; reheat while you cook sauce fresh.

VI. Nutrition Info (Per Serving – Approximate)

  • Calories: 600

  • Protein: 38 g | Carbs: 45 g | Fat: 30 g

  • Fiber: 2 g

  • W-W Points: ~11–13 (lighter version ~7–9)

Allergens: Contains dairy and gluten. Use gluten-free pasta and plant-based cream if needed.

VII. FAQs

Q: What pasta works best?
A: Fettuccine or penne hold this creamy sauce beautifully. Whole-grain options add fiber.

Q: Can I skip roasting and just finish chicken in pan?
A: Yes—cook chicken thoroughly on the stovetop, then slice and top pasta.

Q: How can I reduce creaminess without sacrificing flavor?
A: Use half-and-half or almond milk + Greek yogurt; add extra Parmesan and herbs.

VIII. Kristy’s Comfort Note

I love how this recipe feels indulgent but stays surprisingly doable. On busy days, I’ll prep and roast the chicken earlier and freshen everything up at lunchtime. It’s the kind of meal that feels like a hug—rich, homey, and oh-so satisfying, without any fuss.

IX. More Cozy Chicken Pasta Dishes

  • [W-W Creamy Tuscan Chicken Pasta]

  • [One-Pot Lemon Basil Chicken Penne]

  • [Light Chicken Alfredo with Broccoli]

  • [Cajun Chicken Pasta Bake]

X. Let’s Lunch Beautifully! 🍽️✨

If you try this Roasted Chicken & Creamy Spinach Alfredo, tag me @KristyCookEats or leave a comment below! What did you pair it with? A fresh salad, garlic bread, or maybe a crisp Chardonnay? Can’t wait to see—and hear—about your creamy, cozy lunch moment.

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