Believe us when we say this is the soup of all soups. It’s everything you love about chicken alfredo pasta, but with more layers of flavor in every spoonful. As an added bonus, it’s made in one pot. So put on your PJs, cook this recipe, and cozy up with a warm bowl!

Quick Info

⏱️ 55 min • 🍽️ 8 servings • ⭐ 95%

Nutrition

372 cal • 21g protein • 30g carbs • 19g fat

Tags

[Easy] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [Low-Sugar] • [High-Fiber] • [Meal]

Ingredients

• 2 large boneless, skinless chicken breasts (about 1½ pounds), cut into ½-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon olive oil, plus more as needed
• 3 tablespoons unsalted butter
• 2 shallots, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• ½ cup dry white wine, such as Sauvignon Blanc
• 7 cups low-sodium chicken stock
• ½ pound dried fettuccine pasta, broken into 1-inch pieces
• 1 cup heavy cream
• ½ cup plus 2 tablespoons finely grated Parmesan cheese, plus more for garnish
• 4 cups baby spinach

Instructions Preview

1. In a medium bowl, season the chicken with …
2. In a large Dutch oven or heavy-bottomed po…
3. Reduce the heat to medium and add the butt…

…and 4 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty