Chicken Alfredo Primavera - The Creamy Version

Creamy Chicken Alfredo Primavera

Rich, cheesy, and on the table in 20 minutes — this Chicken Alfredo Primavera is the weeknight dinner you didn’t know you needed. Fresh spinach, burst cherry tomatoes, tender chicken, and a silky two-cheese sauce all come together in one pan. Finish it with a drizzle of Tennessee Bob’s Happy Habanero Sauce for a little fire that takes it over the top.

• ⏱️ Prep Time: 5 minutes
• 🍳 Cook Time: 15 minutes
• 🍽️ Servings: 4

Ingredients

Pasta & Protein

• 12 oz spaghetti
• 2 boneless, skinless chicken breasts, sliced thin
• 1 tbsp olive oil

Vegetables

• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced

Creamy Sauce

• 2 tbsp butter
• 1 cup milk or half & half
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• Salt and pepper to taste

The Finish 🔥

• Tennessee Bob’s Happy Habanero Sauce (to taste)

Directions

Step 1: Cook the Pasta

Cook spaghetti in salted boiling water according to package directions. Drain and set aside, reserving ¼ cup of pasta water.

Step 2: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 5–6 minutes. Remove from pan and set aside.

Step 3: Build the Sauce

In the same pan, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and cherry tomatoes, stirring until spinach wilts and tomatoes begin to soften, about 2 minutes. Pour in milk and stir in mozzarella and Parmesan until the sauce is smooth and creamy. Add a splash of reserved pasta water if needed to loosen.

Step 4: Bring It Together

Return the chicken and cooked spaghetti to the pan. Toss everything to coat evenly in the sauce. Taste and adjust seasoning with salt and pepper.

Step 5: Finish with Fire

Plate it up and drizzle with Tennessee Bob’s Happy Habanero Sauce. Serve immediately and watch it disappear. 🔥

Tennessee Bob’s Tip

“Don’t skip the Habanero drizzle — that’s where the magic happens. Start light, taste, and go from there.”