
Indulge in this restaurant-quality pasta featuring tender shredded chicken, vibrant sun-dried tomatoes, and fresh baby spinach tossed in a rich, velvety Alfredo sauce. Finished with crispy bacon and parmesan, it's a comforting meal that comes together in under 30 minutes.
Bring a large pot of salted water to a boil. Cook the fettuccine for about 1.5 minutes less than the package instructions to ensure it stays al dente.
Just before draining the pasta, reserve about 1 cup of the starchy cooking water. Drain the pasta and set it aside.
Season both sides of the chicken breasts generously with salt and pepper.
Melt half of the butter (15g) in a large skillet over high heat. Add the chicken and sear for about 2 minutes per side until a deep golden crust forms.
Remove the chicken from the skillet and let it rest on a plate for a few minutes. Once rested, shred the meat using two forks.
Reduce the heat to medium-high. In the same skillet, add the remaining butter and the minced garlic. Sauté for 30 seconds until fragrant and golden.
Pour in the dry white wine to deglaze the pan, stirring to scrape up any browned bits (fond) from the bottom. Once the wine has mostly evaporated, add the chicken broth, cream, parmesan, and sun-dried tomato strips.
Simmer the sauce on medium heat for 3 to 5 minutes, stirring occasionally, until the sauce reduces and thickens to a creamy consistency.
Add the shredded chicken, cooked pasta, and baby spinach to the skillet.
Toss the mixture over the heat for 1.5 to 2 minutes until the sauce thickens further and perfectly coats the pasta strands. If the sauce becomes too thick, stir in a splash of the reserved pasta cooking water.
Serve immediately, topped with extra parmesan, crumbled bacon, and fresh parsley if desired.
For the best flavor, use a block of Parmesan and grate it yourself; pre-shredded cheese often contains anti-clumping agents that prevent the sauce from becoming perfectly smooth. If you prefer a non-alcoholic version, replace the white wine with extra chicken broth and a squeeze of lemon juice.