Creamy Chicken & Spinach Alfredo

Creamy Chicken & Spinach Alfredo

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.


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.
Step 7
  • Serve into bowls and sprinkle over with the rest of the cheese, then tuck into your alfredo feast!
Top Tip

You can also use up leftover cooked chicken in this dish. Just add the chicken with the mushrooms so it’ll get heated through while the mushrooms cook.


*Don’t stir or shake the mushrooms around too much while they cook. Doing this releases moisture and the mushrooms won’t colour as well.


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