Chicken-Spinach Alfredo Linguini

Pasta Alfredo recipe

for 4 portions:

10oz / 280g

(or another pasta)

14oz / 400g

chicken pieces

10oz / 280g


17oz / 500ml

heavy cream

4 tbsp

sour cream

4 tbsp


3.5oz / 100g

grated parmesan

2 cloves


2 tsp

Italian seasoning

1/2 tsp


1/4 tsp


  1. Heat water for pasta in a large pot, add 1 tsp of salt (or as indicated on packaging) and bring to a boil.
  2. Cut chicken into bite size chunks. Press garlic.
  3. Once the water is boiling, add linguini and boil as per cooking instructions on package, usually about 8-10 minutes.
  4. While the noodles are cooking, melt butter in a pan at medium-high heat. Add chicken, season it with half of the salt and the pepper and sauté it for about 3-4 minutes until it starts to get brown. Stir occasionally.
  5. Add heavy cream, sour cream, garlic and Italian seasoning. Mix well and cook for 2-3 minutes. Add parmesan and cook for another minute until the parmesan is well combined with the rest. Add spinach. Mix well and cook for about one minute until spinach is soft.
  6. Once linguini are al dente, pour pot content into strainer to drain the linguini. Pour chicken-spinach alfredo sauce over linguini and serve.

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