This chicken and spinach Alfredo is a celebration of high-fat dairy and butter. If cream, aged Parmigiano-Reggiano, crème fraiche, and grass-fed butter are high-fat ingredients that your body craves, then you?ll absolutely love this easy recipe. Mix in chicken breast and baby spinach, and pour the sauce over zucchini noodles for an irresistible low-carb, high-fat dinner.
It?s true that dairy isn?t for everyone, but if dairy agrees with you, then you absolutely have to try this recipe. The Alfredo sauce is unbelievably creamy and so good you?ll eat it out of the saucepan with a spoon. It?s also easy to make?a little too easy, actually, because it?s tempting to pour it over everything?from grilled steak to sautéed greens and roasted cauliflower.
When you do indulge in this Alfredo sauce, enjoy every bite. You?ll be serving up the healthy fats, protein, fat-soluble vitamins and important minerals that full-fat dairy has to offer.
2 ounces baby spinach (about 2 large handfuls) (57 g)
Fresh basil, for garnish
Pound chicken breasts to even thickness, about ½-inch. Generously season the chicken with salt.
Warm the oil in a skillet over medium-high heat. Add chicken to the pan (the pan should be hot enough so the chicken sizzles when added). Cook about 4 minutes a side, so the chicken is cooked through. Remove chicken from the pan and set aside. When the chicken is cool enough to touch, cut into thin strips or bite-sized pieces.
Turn heat to medium low.
Add butter and garlic.
As soon as the butter has melted, add cream, whisking or stirring to blend with the butter. Make sure to loosen any crispy bits of chicken that are stuck to the pan.
Keep stirring, and slowly add the cheese.
Gently simmer the sauce until thickened, about 10 minutes. Stir in crème fraiche. Stir in chicken to re-heat. Add handfuls of spinach, keeping in the skillet just long enough to wilt.
Toss the chicken. Garnish with chopped basil. Serve the Alfredo sauce over zucchini noodles or simply eat it with a spoon!