Spinach & Tomato Chicken Alfredo

Spinach & Tomato Chicken Alfredo

IMG_4801I promise it tastes better than it looks. I blame sunset lighting.



  • 1 container light cream cheese
  • 1/2c whole fat milk
  • 1/2c low fat shredded mozzarella cheese
  • 1/2c butter
  • 1 tsp dried parsley
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp dried oregano
  • 2 chicken breasts, diced
  • 1c thawed frozen spinach or fresh spinach
  • 1c cherry tomatoes, halved
  • 1c mini portabello mushrooms, sliced
  • 4c uncooked bow tie pasta
  • 1 tsp garlic powder
  • 1 small onion, diced
  • 3 garlic cloves, minced


  1. Melt butter in medium skillet over medium high heat.
  2. Add cream cheese to melted butter and whisk until mixed.
  3. Lower heat to low and let simmer.
  4. In a medium pot cook pasta as instructed on package.
  5. In another medium skillet cook chicken over medium heat until cooked through.
  6. Add milk and cheese to butter/cream mixture until mixed.
  7. Let simmer.
  8. Meanwhile, add onion and garlic to chicken.  Season with salt and pepper & cook 2-3 minutes.
  9. Add garlic powder, oregano, spinach and tomatoes. Lower heat to low.
  10. Drain pasta.
  11. Add salt, pepper and parsley to cream mixture. Whisk and remove from heat.
  12. In a large bowl combine cream mixture, chicken + vegetables and pasta.
  13. Mix and serve!

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