Print Recipe

Chicken Breasts with
Spinach Cream Sauce



  • 4 fresh boneless, skinless chicken breasts
  • 4 tablespoons butter, divided
  • 1 1/2 cups Alfredo pasta sauce
  • 1 cup coarsely chopped fresh spinach
  • 8 ounces angel hair pasta
  • 1/3 cup shredded Parmesan cheese


  1. Cook chicken in a sauté pan in 2 tablespoons butter over medium heat until browned on both sides and cooked through (165 degrees F), about 15 to 20 minutes.
  2. Meanwhile, heat sauce in a small saucepan. Add spinach and cook for 1 minute; remove from heat and keep warm.
  3. Cook pasta according to package directions. Drain well and toss with remaining butter; set aside.
  4. When chicken is cooked, place in an 11 x 7-inch casserole dish and top with sauce and Parmesan cheese.
  5. Place under the broiler for 5 minutes or until cheese is lightly browned and sauce is hot and bubbly.
  6. Serve over hot pasta.

Makes 4 servings.


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