Creamy & Tangy Buttermilk Alfredo Recipe With Chicken (30 Minutes) by Jan Mostrom

Chicken Alfredo is one of our favorite pastas. I love that this chicken alfredo recipe includes healthy spinach and tangy buttermilk that adds nutrition to the creaminess of the dish. This pasta recipe is so easy to prepare, and can be made vegetarian by just leaving the chicken out and adding another 6-ounce bag of spinach.

To make this quick and easy buttermilk alfredo, recipe you will need just a few ingredients. Here is your shopping list so you can make this Italian dinner tonight: pasta, butter, flour, whole milk, buttermilk (read about the health benefits of buttermilk), salt, black pepper, Parmesan cheese, fresh baby spinach and cooked chicken.

Make it Italian night by serving this creamy alfredo and chicken with your favorite side dishes. Hot, crusty bread is always a good choice, and you can never go wrong with a fresh garden salad with a fresh homemade salad dressing.

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Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 12 ounces pasta, uncooked
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup whole buttermilk (see Recipe Notes)
• 3/4 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 1/2 cups shredded Parmesan cheese (divided)
• 6 ounces fresh baby spinach, (see Recipe Notes)
• 4 cups shredded cooked chicken (rotisserie works great)

Recipe Notes

• I never have buttermilk in the house, so I used a cooking hack. Instead of the 1/2 cup buttermilk, I use 1/2 tablespoon lemon juice or white vinegar in a measuring cup and then add whole milk to the 1/2 cup line.

• I like to de-stem my spinach before using, but it’s not necessary.

• If your chicken is in the fridge, take it out of the fridge when you start the recipe to take off some of the chill before you add to the alfredo mixture.

• You can make this dish gluten-free by using subbing gluten-free items for the pasta and flour. The photo shown has chickpea pasta and gluten-free 1:1 flour.

Here's how to make it: 

1. Place a large pot of salted water on the stove on high and bring to a boil. Cook pasta according to package directions for al dente. Drain and set aside.
2. While the pasta cooks, melt butter in a large skillet on medium heat. Add the flour and whisk to combine, about 1 minute.
   
   
3. Slowly add the milk and keep stirring or whisking until smooth, thick and bubbly, about 4 minutes. Remove from heat.
   
4. Add the buttermilk, salt, pepper and 1 cup of Parmesan and stir until the cheese is melted.
   
5. Add spinach and stir until wilted.
   
6. Add chicken and pasta and stir well.
   
7. Scoop into bowls and serve topped with the remaining cheese. Enjoy!

   
   

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