Grilled Herb Chicken with Creamy Spinach Alfredo Pasta
This is one of those meals that feels like you really took care of yourself — without spending the whole evening in the kitchen. You get juicy grilled herb chicken with a little lemony brightness, and right next to it, a bowl of silky Alfredo pasta that’s been “greened up” with tender spinach. It’s cozy and creamy, but still feels fresh and balanced.
I love making this when I want comfort food that doesn’t feel heavy in a sleepy way. The chicken comes off the grill with those charred edges and a garlicky, herby aroma, and the pasta is rich and smooth with little bites of spinach tucked into every forkful. It’s the kind of dinner that makes the whole house smell amazing — buttery garlic, warm herbs, and that gentle simmering sauce sound in the background.
Ingredients
For the Grilled Herb Chicken
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1 tablespoon fresh parsley or chives, chopped (for garnish)
For the Creamy Spinach Alfredo Pasta
12 oz spaghetti
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup grated Parmesan cheese
2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
Salt and black pepper, to taste
1/4 teaspoon nutmeg (optional)
Instructions
1. Marinate the chicken
In a small bowl, whisk together olive oil, lemon juice, minced garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Rub it all over the chicken breasts. Let them marinate for at least 30 minutes. If you have time, overnight in the fridge makes the flavor even deeper.
2. Grill the chicken
Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 5–7 minutes per side, until it’s nicely charred and cooked through. Let it rest for a few minutes before slicing — that little pause keeps it juicy. Finish with chopped parsley or chives for a fresh pop.
3. Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Drain and set aside.
4. Make the spinach Alfredo sauce
In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1–2 minutes, just until fragrant.
Whisk in the flour and cook for about a minute. You’re making a quick roux, which helps the sauce turn silky and thick.
Slowly pour in the milk while whisking constantly. Keep stirring as it cooks and thickens, about 3–4 minutes. You’ll feel it change — it goes from thin to creamy right before your eyes.
Stir in the Parmesan, spinach, salt, pepper, and nutmeg (if using). Let it simmer gently until the spinach wilts and everything looks glossy and rich.
5. Toss and serve
Add the drained pasta to the skillet and toss until every strand is coated in that creamy spinach sauce. Serve the pasta hot with the grilled herb chicken on the side (or sliced right on top if you want it all in one bowl).
Presentation
For a pretty plate, twirl the pasta into a nest, then lay the sliced chicken across the top.
Sprinkle extra Parmesan like a little “snowfall” right before serving.
A few fresh herbs (parsley, chives, or even basil) make it look bright and fresh.
If you want a little contrast, add lemon wedges on the side — a quick squeeze over the chicken wakes everything up.
Nutritional Information:
⏰ Prep Time: 20 minutes (plus marinating) | Cooking Time: 25 minutes | Total Time: 45 minutes
🔥 Kcal: 600 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
This grilled herb chicken with creamy spinach Alfredo pasta is the best of both worlds: comforting, creamy pasta and bright, flavorful chicken with just the right amount of char. It’s easy enough for a weeknight, but it still feels special when you serve it. If you’re craving something cozy that also feels a little fresh and homemade, make this soon — it’s the kind of meal that turns into a repeat request fast.