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Chicken Pasta recipe of your dreams!
5 from 236 votes

Chicken Pasta recipe of your dreams!

This chicken pasta recipe combines shredded golden-browned chicken breast with a creamy parmesan Alfredo sauce enriched by sun-dried tomatoes and baby spinach. The pasta is cooked al dente, then tossed in the sauce that is thickened by cream and parmesan, enhanced by the wine and chicken stock base. The result is a rich, textured dish with savory and tangy notes from the sun-dried tomatoes, balanced by fresh greens and tender chicken. It's a hearty pasta suited for a satisfying meal.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 887 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
  2. Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.
Chicken:
  1. Sprinkle both sides of chicken with salt and pepper.
  2. Melt half the butter in a large skillet over hig heat.
  3. Add chicken and cook for 2 minutes on each side until deep golden.
  4. Remove chicken onto plate, rest for a few minutes then shred with 2 forks.
Alfredo Sauce:
  1. Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
  2. Cook garlic for 30 seconds until golden, then add wine.
  3. 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.
  4. Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces and thickens.
Essential Tossing:
  1. Add spinach, chicken and cooked pasta.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 887

% 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.