This is one of my go-to recipes when I want something easy to make that my kids will eat.
I know it may seem strange, but my girls have always eaten this, ever since they started on solid foods, and even though it has spinach in it.
Maybe it’s because I’ve always served spinach, but my kids like it. Of course, they like it best smothered in Alfredo sauce.
So I’m advocating this recipe as not only “easy,” but also “kid-friendly.”
Anyway, the recipe can be altered to your tastes. For example, I tend to change up which Alfredo sauce I buy. Depends on what’s on sale. :)
And I always make this after I’ve made chicken of some kind. The chicken seen here is shredded chicken thighs that were “grilled” on the stove top the night before. You can use white or dark meat, or both. Just make sure it’s seasoned. Plain chicken is sooooo boring. To me, at least. So make your chicken with salt, pepper, garlic powder, paprika, or whatever you normally use.
I like to shred it by pulling it apart with my fingers (which is the fastest method I’ve found) the night that it’s cooked. That way I can just pull the shredded meat out of the fridge when I’m ready to make this.
And when it comes to the spinach, I have no idea how much you would use if you’re using fresh. I’ve always used frozen for this, because I always have frozen spinach on hand.
Here I used the steam-in-the-bag spinach from Target, because that’s what was the cheapest when I went shopping, but I usually stock up on the boxes (that are the same size: 10 oz.) when they’re on sale.
Either way, make sure you drain the spinach really, really well. Spinach holds a lot of water and that water will make your dish far too soggy and keep the sauce from sticking to the pasta.
To drain the spinach, I usually press it into a mesh colander with a fork until no more water drips out.
And I suggest mixing in the spinach before stirring in the chicken or noodles, to make sure there are no dense clumps of spinach hiding in your finished meal.
And that photo is just a close up to show you what I used this time: Roasted Garlic Parmesan Alfredo. But any type of Alfredo will work. Could even make your own Parmesan white sauce instead.
Also, taste it before serving, because, if you’re like me, you may want to mix in a little extra pepper or garlic powder if your chicken wasn’t seasoned enough. I like my spices to be noticeable. :)
Easy Spinach Alfredo with Chicken
3 cups penne pasta
2 cups shredded chicken
10 oz. chopped frozen spinach
2 jars (16 oz. each) Alfredo Sauce (I used Roasted Garlic Parmesan Alfredo)
Cook the pasta and the spinach (separately) according to the directions on the package.
Drain all water from the spinach, through a mesh colander or towel, or your sauce will be too wet.
Pour the sauce into a very large saucepan. Stir in spinach, combining well. Then stir in chicken and cooked pasta.
Cook over medium heat, stirring occasionally, until heated through.
And here is the FREE printable PDF: Easy Spinach Alfredo with Chicken
Or, you can Pin this photo:
And I’m curious: do your kids like spinach?
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