Creamy Chicken and Sun-Dried Tomato Fettuccine

Name: Creamy Chicken and Sun-Dried Tomato Fettuccine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 chicken breasts; 120 g bacon; 300 g fettuccine; 70 g baby spinach; 100 g sun-dried tomato strips; 2 cloves garlic cloves, minced; 30 g butter; 0.5 cup dry white wine; 0.5 cup chicken stock; 1.25 cups cream; 0.75 cup parmesan; 0.5 tsp each salt and pepper; 1 handful parsley; 1 tbsp More parmesan

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.

Servings4 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

chicken breasts
2
bacon
120 g
fettuccine
300 g
baby spinach
70 g
sun-dried tomato strips
100 g
garlic cloves, minced
2 cloves
butter
30 g
dry white wine
0.5 cup
chicken stock
0.5 cup
cream
1.3 cups
parmesan
0.8 cup
each salt and pepper
0.5 tsp
parsley
1 handful
More parmesan
1 tbsp

Step-by-Step Instructions

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.