Chicken Pasta recipe of your dreams!
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
887 kcal
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Course
Main Course
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Cuisine
American
Chicken Pasta recipe of your dreams!
Description
The Chicken Pasta recipe of your dreams! features fettuccine pasta cooked just shy of al dente, then tossed in a sauce built on butter, garlic, white wine, chicken stock, cream, parmesan cheese, baby spinach, and sun-dried tomatoes. The chicken breast is cooked separately, seasoned, pan-seared to a deep golden brown, then shredded for ease of eating and integration with the sauce. The sauce simmers to thicken and concentrate flavors, with the wine helping to deglaze the pan and add acidity.
This combination produces a creamy, savory sauce enriched with the umami of parmesan and the slight tang from sun-dried tomatoes. The baby spinach adds freshness and color. The pasta absorbs some sauce and is finished with bacon crumbles and additional parmesan and parsley as garnishes for extra texture and flavor. The dish balances richness with fresh and smoky elements.
For best results, toss cooked pasta with the sauce on the stove until it thickens and coats the noodles. The recipe suggests using dried pasta, and flat wide types like fettuccine complement the creamy sauce well. Leftover pasta keeps well for a few days refrigerated and can be reheated gently with a splash of water to loosen the sauce. The cooking process involves multiple steps for browning and resting the chicken, simmering the sauce, and finishing the tossed pasta.
Use dried pasta as it holds sauce better than fresh for this dish.Light cream can be used but will reduce richness; full-fat cream is preferred for best texture.Finely shredded parmesan melts smoothly; avoid sandy or shaved cheese for the sauce.Oil-free, vacuum-packed sun-dried tomatoes plump nicely when simmered and offer a lighter flavor.Refrigerate leftovers for up to 3 days; reheat with a small amount of water to loosen sauce.
Ingredients
- 300g / 10 oz Fettuccine pasta Note 1
- 30g / 2 tbsp butter , separated
- 2 chicken breast cut in half horizontally
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 garlic minced, cloves
- 1/2 cup (125ml) white wine sub more chicken broth, dry
- 1/2 cup (125ml) chicken stock low sodium, or broth
- 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 tomatoes Note 4, strips
Serving:
- 120g / 4oz Bacon , cooked and crumbled
- Parmesan Cheese more
- 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).
Notes
- Flat, wide pasta such as fettuccine works best for creamy sauces, but other pasta types are suitable.
- Full fat cream provides a richer sauce, though light cream can be substituted.
- Use finely shredded parmesan cheese that melts well; avoid sandy or shaved varieties.
- Oil-free sun-dried tomatoes rehydrate nicely in the sauce and have lower calories, but tomatoes in oil work too.
- Leftovers keep well refrigerated for 3 days and reheat in microwave with a splash of water to refresh the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 887 kcal
% Daily Value*
| Calories | 887cal | 44% |
| Carbohydrates | 72g | 24% |
| Protein | 44g | 88% |
| Fat | 50g | 77% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 259mg | 86% |
| Sodium | 961mg | 40% |
| Potassium | 1614mg | 34% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3360IU | 67% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 351mg | 35% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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