Description
A comforting blend of Chicken Alfredo and soup, filled with tender chicken, al dente pasta, and vibrant spinach.
Ingredients
- 1 tbsp unsalted butter
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tsp Italian seasoning
- 4 cups chicken broth
- 1 pound chicken fillets
- 8 ounces pasta (Mafaldine or your favorite)
- 2 cups heavy cream
- 1 cup grated Parmesan
- 3.5 ounces spinach
- Freshly ground black pepper (to taste)
Instructions
- Gather your ingredients and prep by grating the Parmesan, dicing the onion, and mincing the garlic.
- In a large pot, heat the butter over medium-low heat. Add garlic and onion, sauté for about 3 minutes until the onion is translucent.
- Stir in the Italian seasoning.
- Pour in the chicken broth and bring to a gentle boil. Add chicken fillets, cover, and simmer for about 12 minutes.
- Remove chicken, shred it into bite-sized pieces.
- Add pasta to the broth and boil for a couple of minutes less than package instructions for al dente.
- Pour in heavy cream and add Parmesan, stirring to combine. Add spinach and simmer for about 2 minutes until wilted.
- Stir in shredded chicken and adjust seasoning with black pepper and salt as needed. Serve hot.
Notes
Don’t overcook the pasta, and opt for quality ingredients for the best flavor. Leftovers can be turned into a pasta bake or blended for a creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian