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Creamy Chicken Pasta with Sun-Dried Tomatoes and Bacon Recipe

★★★★★

4.4 from 86 reviews
  • Author: Ethan
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

A creamy and flavorful Chicken Fettuccine Alfredo featuring tender shredded chicken, sun-dried tomatoes, baby spinach, and crispy bacon tossed in a rich parmesan cream sauce. Perfectly cooked pasta is coated in a luscious sauce made from garlic, white wine, chicken broth, cream, and parmesan cheese for a comforting yet elegant meal.

Ingredients

Scale

Pasta

  • 300g / 10 oz fettuccine

Chicken

  • 2 chicken breasts, cut in half horizontally
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 30g / 2 tbsp butter, separated

Sauce

  • 2 garlic cloves, minced
  • 1/2 cup (125ml) dry white wine (substitute with more chicken broth if preferred)
  • 1/2 cup (125ml) low sodium chicken stock / broth
  • 1 1/4 cups (315ml) heavy / thickened cream
  • 3/4 cup (75g) parmesan, finely shredded
  • 100g / 3oz sun dried tomato strips
  • 70g / 2.5oz baby spinach

Toppings

  • 120g / 4oz bacon, cooked and crumbled
  • Extra parmesan for serving
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Cook the Pasta: Boil a large pot of salted water. Cook the fettuccine according to the package instructions minus 1 1/2 minutes for a slightly underdone texture. Before draining, reserve a mugful of pasta cooking water. Drain and set aside.
  2. Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. Melt half the butter in a large skillet over high heat. Add chicken and cook for about 2 minutes on each side until deeply golden brown. Remove from skillet, let rest for a few minutes, then shred the chicken using two forks.
  3. Make the Alfredo Sauce: Reduce heat to medium-high. In the same skillet, add the remaining butter and minced garlic. Sauté garlic for about 30 seconds until golden and fragrant. Pour in the white wine and simmer rapidly, scraping the brown bits from the bottom of the pan. Once the wine has mostly evaporated, add the chicken broth, cream, parmesan cheese, and sun dried tomato strips. Simmer gently for 3-5 minutes, stirring occasionally until the sauce thickens.
  4. Toss to Combine: Add the baby spinach, shredded chicken, and cooked pasta to the skillet with the sauce. Toss over the heat for 1 1/2 to 2 minutes until the sauce thickens further and evenly coats the pasta strands. If the sauce becomes too thick, add reserved pasta cooking water a little at a time to loosen it.
  5. Serve: Plate immediately and garnish with extra grated parmesan, crumbled cooked bacon, and optional chopped parsley for a fresh touch.

Notes

  • Note 1: Fettuccine pasta works best for this recipe to hold the creamy sauce well.
  • Note 2: Heavy cream gives a rich, velvety texture to the Alfredo sauce.
  • Note 3: Use freshly grated parmesan for optimal flavor and smooth melting.
  • Note 4: Sun dried tomato strips add a tangy sweetness and texture contrast.
  • Reserve some pasta cooking water before draining to adjust sauce consistency if needed.
  • Shredding the chicken after cooking helps it incorporate smoothly into the sauce.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Chicken pasta, Fettuccine Alfredo, Creamy chicken pasta, Sun dried tomato pasta, Easy chicken dinner

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Find it online: https://theethankitchen.com/creamy-chicken-pasta-with-sun-dried-tomatoes-and-bacon-recipe/