Meet the chicken pasta recipe of your dreams! Creamy Chicken Alfredo with sun dried tomato, spinach and bacon, you’ll love how the seasoned shredded chicken acts like a mop for the alfredo sauce. A quick 20 minute dinner!
Chicken Pasta recipe – loaded!
This is the pasta you make when you’ve had a bad day and you need a pick me up.
This is the pasta you make when you’ve had a great day, and want to finish on a high note.
This is the pasta you make when you need a quick dinner that everyone will devour.
And this is the pasta that you make just because there are few things in this world that can rival the feeling of complete and utter satisfaction as you slurp down a big bowl of creamy chicken pasta!
What you need
Here’s what you need. Just a quick note on a few of the items:
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Wine – the secret ingredient! Wine gives the sauce that extra little something-something that gives the creamy Alfredo Sauce a restauaranty edge. If we’re going to make a luxe creamy pasta, let’s do it right! Non alcoholic sub – more chicken broth.
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Parmesan – make sure it’s either freshly grated OR use the store bought finely shredded parmesan that looks like small thin batons. Do not use the store bought sand-like parmesan, it doesn’t melt properly in the sauce.
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Sun Dried Tomato – you can skip this if you want, but it does give this pasta recipe an extra little za-za-zoom! I use the healthy no-oil strips, but you can absolutely use the type sold in jars in oil.
You’ll love how the seasoned shredded chicken acts like a mop for the creamy alfredo sauce!
Shredding the chicken is not something I’ve done for pastas I’ve previously shared. It works really well for this chicken pasta because the creamy sauce kind of clings to the chicken, making the overall eating experience even juicier and more slurp-worthy (if that were possible! 😂).
Quick 20 minute chicken dinner
This is terrifically quick and easy to make with a nice flow to it. Cook the chicken while the pasta cooking water comes to the boil. Then make the sauce while the pasta is cooking.
You’ll have dinner on the table in 20 minutes, and plates mopped clean minutes thereafter. How good is that??! ~ Nagi x
PS If you’re worried that this is a bit more indulgent that your usual midweek pasta, don’t let that stop you. It’s totally worth it – and you can eat air for dinner tomorrow 😉
More creamy pasta recipes
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Fettuccine Alfredo – classic fettuccine with Alfredo sauce
Watch how to make it
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Chicken Pasta recipe of your dreams!
Ingredients
- 300g / 10 oz fettuccine (Note 1)
- 30g / 2 tbsp butter , separated
- 2 chicken breasts , cut in half horizontally
- 1/2 tsp each salt and pepper
- 2 garlic cloves , minced
- 1/2 cup (125ml) dry white wine (sub more chicken broth)
- 1/2 cup (125ml) chicken stock / broth , low sodium
- 1 1/4 cups (315ml) cream , thickened / heavy (Note 2)
- 3/4 cup (75g) parmesan , finely shredded (Note 3)
- 70g / 2.5oz baby spinach
- 100 g / 3oz sun dried tomato strips (Note 4)
Serving:
- 120g / 4oz bacon , cooked and crumbled
- More parmesan
- Parsley , for garnish (optional)
Instructions
- Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
- Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.
Chicken:
- Sprinkle both sides of chicken with salt and pepper.
- Melt half the butter in a large skillet over hig heat.
- Add chicken and cook for 2 minutes on each side until deep golden.
- Remove chicken onto plate, rest for a few minutes then shred with 2 forks.
Alfredo Sauce:
- Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
- Cook garlic for 30 seconds until golden, then add wine.
- Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
- Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces and thickens.
Essential Tossing:
- Add spinach, chicken and cooked pasta.
- Toss for 1 1/2 - 2 minutes on the stove, until sauce thickens and coats the pasta strands (see VIDEO). Use pasta cooking water if needed if it gets too thick.
- Serve immediately with parmesan, crumbled bacon and parsley (if desired).
Recipe Notes:
Nutrition Information:
Life of Dozer
Another weekend of fun at Rick Stein’s Bannisters in Port Stephens! The RecipeTin Family took our mother up for a belated Mother’s Day weekend away. This photo was taken from outside her room – top floor, stunning views, huge sunny terrace and an extra large room.
In fact, everyone stayed up in the “good” rooms while I was relegated to the a ground floor room for easy pooping access to the lawn for Dozer. 😩
Laura says
Hi from Texas. Just wondering if you do any food that is low in fat? I need to lose some weight and all of your food looks so good, but I know the calories add up. Thanks, Laura
Nagi says
Yes! Here’s my low cal recipe collection 🙂 https://www.recipetineats.com/category/dietary/low-calorie-recipes/
Ash says
Hello! Will this work with chicken thigh fillets instead of breast?
Nagi says
Hi Ash, sure could – just adjust the cook time accordingly as they may need a little longer is kept whole ❤️
BWJ says
This was outstanding! Everyone in my family loved it…even my son that doesn’t eat Alfredo. I used farfalle since that is what I had on hand and it worked well.
Nagi says
That’s so great to hear BWJ! You’ve converted him!
Christiane says
Your notes say to use dried pasta rather than fresh. I typically make fresh pasta and am wondering why it doesn’t work well with this dish? Is it simply the time factor?
Nagi says
Hi Christiane! It’s because this pasta needs to be tossed well in the creamy sauce to make it stick to the pasta rather than sitting in a watery pool in the pan. I find that fresh pasta doesn’t hold up as well to the tossing required for creamy sauces like this. 🙂 Any non creamy recipe on my site is terrific with fresh pasta! PS I’m jealous, I wish I could say I make my own pasta all the time 🙂 N xx
Mary says
Everyone raved about this last night. Definitely a keeper and will be on high rotation in our household.
Nagi says
That’s great to hear Mary!
Cheryl Newton says
Hi! I know, I know, I’m a total weirdo. But I don’t like bacon. Would this dish be compromised too much if I left it off? Thanks!
Nagi says
I don’t know how I feel about that Cheryl 😂 but you could definitely leave it out it you prefer ❤️
Carole Hedley says
Hi Nagi, This recipe was delicious. We so enjoyed. But, sadly my daughter couldn’t even eat it. She suffers from Migraines & Parmesan Cheese is a definite no no for triggering Migraines. Could you possibly suggest another type of Cheese? I know there’s no substitute for Parmesan but I thought maybe Bocconcini or Mozzarella would make it even creamier?
Nagi says
Hi Carole, oh no that’s such a shame! I’d recommend any strong flavoured cheese that she can tolerate, even cheddar/tasty cheese would be a great sub ❤️
Lisa Vanderweyde says
Hi Nagi,
Is that 887cal per serve or kilojoules? I’m hoping kilojoules lol.
Ps. Making this tonight.
Thank you for your amazing recipes, I’m am hooked!!!
Regards, Lisa
Cathy says
Hi Nagi. Another fabulous dish. Thank you. Made pretty much as is however used gluten free pasta and made the meat/veggies ahead of time. Flavours were wonderful.
Lori says
Oh no! I ruined it!! I didn’t read about cooking the white wine down and I added mushrooms (didn’t account for that water) so it ended up watery!! Amazing flavor, but watery. I’m never attempting to adjust any of your recipes ever again! Please forgive me!!! 😭
MARI says
Hey Nagi! This looks like another gorgeous recipe. A friend recently introduced me to low carb (& keto) thinking. To my understanding basically we have it all wrong for weightloss and we need to be eating MORE fats (healthy ones e.g. cream, avocado, fat on meats) to feel full and less carbs, NOT counting calories and eating low-fat!
A lot of your recipes tick the low carb box fabulously e.g. parmesan crusted cauli etc, but I am wondering if you can possibly look into doing more high fat low carb recipes?
I have found dietdoctor.com very helpful if u want a better understanding than I can give!
I hope I haven’t opened a can of worms, I am just genuinely seeking more great Nagi recipes that I can enjoy!
Thank you once again for all the time and effort you put into each and evey recipe Nagi. I would truly be lost without you!
Jo says
Yes she’s going to start catering personally to your diet.
MARI says
lol
I’ve decided against keto actually. Can’t face missing out on all of Nagi’s recipes for the rest of my life!
MARI says
Ps I hadn’t read any other comments before I posted mine, just in case anyone thinks i was taking a potshot 😉
kevin mcmann says
absolutely stunning nagi,thankyou.
Cathy says
I made this tonight for Dinner & it was Seriously Really Really Scrumptious !
What a Superb list of Ingredients that make a truly Delicious Dinner!
And it was So easy! I will be definitely making this Again & Again!
Thankyou Nagi! X
Roslyn NORRISH says
Quick update on my Setter ……Eleanor..has taken to her new diet very well. Once again many thanks for such a detailed answer.
Sue Dalitz says
Wouyld this work with chook thighs? I much prefer them.
Nagi says
100% yes! No need to halve, just use about 400g/14 oz of thigh, cook then shred! 🙂 N x
Rose says
Rest of your family gets the “good” rooms and you get Dozer? Sounds like you got the better deal. . .
Pasta looks delicious! Thanks for the recipe!
Dee says
Obviously your hard work has paid off if you can stay in such a deluxe place! Well done.
The recipe is on the menu this week.
Nagi says
Truthfully, it was actually an old run down motel that some hotel operators came in and dolled it up! So it’s definitely pitched as a deluxe place but it’s more like a very very nice motel that happens to have a Rick Stein restaurant in it 🙂 We’re now in low season for hotel rates BUT the weather is still like the end of summer which is unbelievable!! So I feel like we got a crazy good deal last weekend! N xx
Tina R says
Just tried this tonight! It was delicious!
Nagi says
Thanks Tina!
Michele says
Hi Nagi!! I made this tonight for dinner and was blown away! Insanely delish.One of *the* best pasta dishes I have ever tasted – restaurant worthy. I cannot wait to serve this to company. Well done – brilliant! Cheers from Ottawa, Canada!! xo!!
Eha says
I can see you and Dozer making Bannisters your ‘run-away’ place time and again : methinks my favourite photo of you two! Naturally love the pasta dish! Wine goes into most of my recipes – as none but taste is left in the finished dish, simply cannot understand people piking . . . at the same time cream is oft substituted with yoghurt – once a nutritionist . . . etc 🙂 !