It’s not surprising that quick one-pot pasta meals are our go-to when it comes to quick weeknight meals. They’re versatile, quick, and can take the addition of just about any produce you have on hand. We love that this version of alfredo features a lightened up sauce, includes some greens and is oh, so tasty!
Healthier Spinach Chicken Alfredo
Makes: 4-6 servings
Total Time: 30 minutes
1 lb. farfalle pasta
4 tablespoons unsalted butter
2 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups skim milk
4 tablespoons cream cheese
1 ½ cups parmesan cheese
2 cups cooked chicken, sliced
4 cups fresh spinach, chopped
½ cup green peas
salt and pepper to taste
Cook the pasta in salted water according to package directions until al dente. Drain in a
While the pasta is cooking, melt butter in a large saucepan over medium heat. Add garlic and sauté until fragrant, about 2 minutes.
Turn the heat to medium-low and add flour and whisk to combine to form a roux. Let cook for 1-2 minutes, it should turn a golden brown. Add milk a little bit at a time, whisking constantly to get rid of any lumps. After the milk has all been incorporated, cook, whisking occasionally, until thickened. About 6 minutes.
Add cream cheese and whisk until melted. Then add parmesan and stir until melted. Season with salt and pepper.
Add spinach and peas, stirring until the spinach has wilted. Add chicken and stir to combine.
Taste and adjust seasoning as desired.
Add drained pasta and stir until noodles are evenly coated. Serve immediately.