Creamy Chicken & Spinach Alfredo

Name: Creamy Chicken & Spinach Alfredo
Ingredients: 200 g Dried spaghetti; 300 g Diced chicken breast; 150 g Sliced button mushrooms; 30 g butter, unsalted; 1 tsp garlic paste; ½ tsp Dried thyme; 200 g cream cheese; 200 ml Arla® Big Milk 2L; 50 g Grated cheese; A handful of baby spinach; salt; black pepper

Chicken alfredo is always a crowd-pleaser and makes a tasty family meal any day of the week. This classic is easy-peasy to make with sneaky veggie goodness that everyone will love.

Ingredients

200 g Dried spaghetti
300 g Diced chicken breast
150 g Sliced button mushrooms
30 g Butter, unsalted
1 Tsp garlic paste
½ tsp Dried thyme
200 g Cream cheese
200 ml Arla® Big Milk 2L
50 g Grated cheese
A handful of baby spinach
Salt
Black pepper

Instructions

Step 1

Cook the spaghetti following the instructions on the packet. This usually takes around 10 minutes to cook.

Step 2

While the pasta is cooking, heat a little oil in large frying pan on medium heat and add the chicken. Once it’s nicely golden and nearly cooked through, add the mushrooms*.

Step 3

Once the mushrooms have browned, turn the heat down a little and add the butter, garlic, and thyme. Season with salt and pepper.

Step 4

Add the cream cheese and Big Milk, stirring until the cheese has melted and the sauce has thickened a bit.

Step 5

Add half the grated cheese along with the spinach, and stir carefully until the spinach has wilted.

Step 6

Add the cooked spaghetti to the pan and toss it all together so the pasta gets coated in the delicious sauce. If it’s a bit too thick, add a little pasta water saved from the spaghetti.