Pollo Alfredo con espinacas: una cena cremosa y reconfortante hecha en sartén

Ingredientes

• Chicken: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Pasta: 12 oz fettuccine (or penne/rigatoni)
• Spinach: 5–6 oz fresh baby spinach
• Butter: 3 tbsp, unsalted
• Olive oil: 1 tbsp
• Garlic: 3–4 cloves, minced
• Heavy cream: 1 1/2 cups
• Parmesan: 1 cup, freshly grated (plus more for serving)
• Chicken broth: 1/2 cup (optional, for thinning)
• Seasonings: Salt, black pepper, red pepper flakes (optional), Italian seasoning (optional)
• Lemon: 1, for a squeeze of juice or zest to brighten (optional)

Preparación

1. 1

   Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine until just shy of al dente. Reserve 1 cup pasta water, then drain.

2. 2

   Season the chicken: Pat dry. Season with 1 tsp salt, 1/2 tsp pepper, and 1 tsp Italian seasoning (if using).

3. 3

   Sear the chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes until browned and cooked through. Transfer to a plate.

4. 4

   Sauté garlic: Lower heat to medium. Add remaining 2 tbsp butter to the skillet. Stir in garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant.

5. 5

   Make the sauce: Pour in heavy cream. Simmer gently for 2–3 minutes, scraping up any browned bits. Whisk in Parmesan until smooth. If too thick, add a splash of broth or pasta water.

6. 6

   Add spinach: Stir in spinach and cook until wilted, 1–2 minutes.

7. 7

   Combine: Return chicken and any juices to the skillet. Add pasta. Toss until coated, adding reserved pasta water a little at a time until silky.

8. 8

   Finish and serve: Taste and adjust salt and pepper. Add a squeeze of lemon or a little zest for brightness if you like. Serve hot with extra Parmesan.