Print

Chicken Pasta recipe of your dreams! Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

This creamy chicken pasta combines tender shredded chicken, sun-dried tomatoes, baby spinach, and crispy turkey bacon all tossed in a luscious parmesan Alfredo sauce. Cooked fettuccine noodles are enveloped in the rich sauce, creating a comforting and flavorful dish perfect for a quick weeknight dinner or a satisfying meal anytime.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Pasta

  • 300g / 10 oz fettuccine

Chicken

  • 2 chicken breasts, cut in half horizontally
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 15g (1 tbsp) butter (half of the butter used separately)

Sauce

  • 15g (1 tbsp) butter (remaining half)
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (or additional chicken broth as substitute)
  • 1/2 cup low sodium chicken stock / broth
  • 1 1/4 cups thickened cream / heavy cream (can be any full-fat pourable cream)
  • 3/4 cup tightly packed (75g) Parmesan cheese, finely shredded
  • 100g / 3oz sun dried tomato strips
  • 70g / 2.5oz baby spinach

Additional

  • 120g / 4oz turkey bacon, cooked and crumbled
  • Extra Parmesan cheese for serving
  • Parsley for garnish (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions minus 1 1/2 minutes for optimal texture. Before draining, reserve a mug of pasta cooking water, then drain the pasta and set aside.
  2. Prepare the chicken: Season both sides of the chicken breasts with salt and pepper. In a large skillet over high heat, melt half of the butter. Add the chicken breasts and cook for 2 minutes on each side until they develop a deep golden crust.
  3. Shred the chicken: Remove the chicken from the skillet onto a plate and let rest for a few minutes. Once slightly cooled, shred the chicken using two forks while you prepare the sauce.
  4. Start the Alfredo sauce: Reduce heat to medium-high and add the remaining butter to the skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant and golden.
  5. Deglaze with wine: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to mostly evaporate while stirring.
  6. Add liquids and cheese: Stir in the chicken stock, thickened cream, grated Parmesan, and sun-dried tomato strips. Simmer the mixture on medium heat for 3 to 5 minutes, stirring occasionally, until the sauce reduces slightly and thickens. It will still be a bit thinner at this stage.
  7. Combine spinach, chicken, and pasta: Add baby spinach, shredded chicken, and cooked fettuccine to the sauce. Toss continuously on the stove 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 a splash of the reserved pasta cooking water to loosen it, leveraging the starch to maintain creaminess.
  8. Serve: Plate the pasta immediately, topping each serving with extra Parmesan cheese, crumbled turkey bacon, and parsley if desired.

Notes

  • Use dry white wine for authentic flavor in the sauce; substitute with more chicken broth if preferred or for alcohol-free version.
  • The reserved pasta water is key to adjusting sauce consistency and helping it cling perfectly to the pasta.
  • Resting and shredding the chicken adds texture and helps it integrate seamlessly into the sauce.
  • Turkey bacon adds a smoky crunch, though you can substitute with regular bacon or omit for a lighter dish.
  • Carefully monitor sauce thickness during tossing; it will thicken more as it coats the pasta.

Find it online: https://allcookedup.com/chicken-pasta-recipe-of-your-dreams-recipe/