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The Ultimate Chicken Pasta Recipe of Your Dreams

Chicken Pasta
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creamy chicken pasta is the ultimate comfort food! Packed with tender shredded chicken, sun-dried tomatoes, spinach, and crispy bacon, all coated in a luxurious Alfredo sauce, it’s a dish that feels indulgent yet comes together in just 20 minutes. Perfect for busy weeknights or when you’re craving something special. Follow the tips for the best results, and enjoy a restaurant-quality meal at home!

Ingredients

  • Pasta:
    â–¢ 300g / 10 oz fettuccine (or any pasta of choice)
  • Chicken:
    â–¢ 2 chicken breasts, cut in half horizontally
    â–¢ 1/2 tsp each salt and pepper
    â–¢ 15g / 1 tbsp butter
  • Alfredo Sauce:
    â–¢ 15g / 1 tbsp butter
    â–¢ 2 garlic cloves, minced
    â–¢ 1/2 cup (125ml) dry white wine (or substitute with chicken broth)
    â–¢ 1/2 cup (125ml) low-sodium chicken broth
    â–¢ 1 1/4 cups (315ml) thickened/heavy cream
    â–¢ 3/4 cup (75g) finely shredded parmesan
    â–¢ 70g / 2.5oz baby spinach
    â–¢ 100g / 3oz sun-dried tomato strips
  • Serving:
    â–¢ 120g / 4oz cooked and crumbled bacon
    â–¢ Extra parmesan for garnish
    â–¢ Fresh parsley (optional)

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, minus 1 1/2 minutes for al dente.
    • Before draining, scoop out a mugful of pasta cooking water. Drain the pasta and set aside.
  2. Cook the Chicken:
    • Sprinkle both sides of the chicken breasts with salt and pepper.
    • Melt 1 tbsp butter in a large skillet over high heat. Add the chicken and cook for 2 minutes on each side until golden brown.
    • Remove the chicken from the skillet, let it rest for a few minutes, then shred it using two forks.
  3. Make the Alfredo Sauce:
    • Reduce the heat to medium-high. In the same skillet, add the remaining 1 tbsp butter and minced garlic. Cook for 30 seconds until fragrant.
    • Pour in the white wine and simmer rapidly, scraping up any browned bits from the bottom of the pan. Once the wine has mostly evaporated, add the chicken broth, cream, parmesan, and sun-dried tomatoes.
    • Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.
  4. Combine Everything:
    • Add the spinach, shredded chicken, and cooked pasta to the skillet. Toss everything together for 1 1/2 – 2 minutes until the sauce coats the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta cooking water.
  5. Serve:
    • Divide the pasta among serving plates. Top with crumbled bacon, extra parmesan, and a sprinkle of fresh parsley if desired. Serve immediately!

Notes

  • Pasta Choice: Fettuccine works best, but any pasta will do. Use dried pasta for the best texture.
  • Cream Substitute: If using light cream, add a splash of pasta water to help thicken the sauce.
  • Parmesan: Use finely shredded parmesan for the best meltability. Avoid pre-grated sandy parmesan.
  • Sun-Dried Tomatoes: Oil-free or oil-packed both work well. Oil-packed adds extra richness.
  • Leftovers: Store in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.

Nutrition

Find it online: https://recipes.swedishinarabic.net/the-ultimate-chicken-pasta-recipe-of-your-dreams/