Chicken and Spinach Alfredo

Alfredo 1This 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.

Time in the Kitchen: 35 minutes

Servings: 2 to 4



  • 2 boneless, skinless chicken breasts
  • 2 tablespoons avocado oil (30 ml)
  • ¼ cup grass-fed butter (60 g)
  • 1 clove garlic, finely chopped
  • ¾ cup whole cream (175 ml)
  • 1/2 cup grated Parmigiano-Reggiano cheese (45 g)
  • 2 tablespoons crème fraiche (30 ml)
  • 2 ounces baby spinach (about 2 large handfuls) (57 g)
  • Fresh basil, for garnish


raw chicken breast

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!

Alfredo 2

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8 thoughts on “Chicken and Spinach Alfredo”

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  1. This sauce sounds like a winner. It could be used in just about any recipe that calls for a traditional white sauce, either with or without the baby spinach.

  2. I have no problem with diary. Especially when it comes to recipes like this. The Alfredo sauce sounds good on a number of dishes. Another incredible recipe.

  3. This is delicious, and it was super easy! We ate ours over spaghetti squash, but I think steamed broccoli and sauteed mushrooms would also be a good veg base.

    1. Running the numbers, I came up with ~1836 calories to the whole dish (not counting zucchini noodles), so from 918 to 469 cal per serving. I wouldn’t call it a heart attack on a plate, but if you make 2 servings out of it, that’s a lot of calories.

  4. Had this the other day with leftovers the next day. Absolutely delicious!