Can I make this dish ahead of time?

Yes! You can cook the pasta and sauce separately, then combine and reheat when ready to serve. Add a splash of milk or reserved pasta water when reheating to keep the sauce creamy.

What can I use instead of heavy cream?

For a lighter version, substitute half-and-half or whole milk mixed with a little butter. You can also use Greek yogurt for a tangy, healthier alternative.

How do I know when my chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C). If cutting into it, the meat should be white throughout with no pink.

Can I use a different type of pasta?

Yes! While fettuccine is great for holding the sauce, penne, rigatoni, or linguine also work well. Avoid thin pastas like angel hair, which may become too soft.

Creamy Chicken Pasta with Sun-Dried Tomatoes and Spinach

Name: Creamy Chicken Pasta with Sun-Dried Tomatoes and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 10 oz (300g) fettuccine; 2 tbsp (30g) butter, divided; 2 boneless, skinless chicken breasts, halved horizontally; ½ tsp salt; ½ tsp black pepper; 2 garlic cloves, minced; ½ cup (125ml) dry white wine (or additional chicken broth); ½ cup (125ml) low-sodium chicken broth; 1 ¼ cups (315ml) heavy cream; ¾ cup (75g) finely shredded Parmesan cheese; 3 oz (100g) sun-dried tomato strips; 2.5 oz (70g) baby spinach; 4 oz (120g) cooked bacon, crumbled (optional); Extra Parmesan and fresh parsley for garnish

Description

a rich Alfredo-style sauce, tender shredded chicken, tangy sun-dried tomatoes, and fresh spinach. Ready in just 30 minutes, it’s a perfect weeknight comfort food that feels restaurant-quality but is easy enough for beginners.

Ingredients

Scale

10 oz (300g) fettuccine
2 tbsp (30g) butter, divided
2 boneless, skinless chicken breasts, halved horizontally
½ tsp salt
½ tsp black pepper
2 garlic cloves, minced
½ cup (125ml) dry white wine (or additional chicken broth)
½ cup (125ml) low-sodium chicken broth
1 ¼ cups (315ml) heavy cream
¾ cup (75g) finely shredded Parmesan cheese
3 oz (100g) sun-dried tomato strips
2.5 oz (70g) baby spinach
4 oz (120g) cooked bacon, crumbled (optional)
Extra Parmesan and fresh parsley for garnish

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions, reducing the cook time by 1-2 minutes for a perfect al dente texture. Before draining, reserve about a cup of pasta water, then set the pasta aside.
Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. In a large skillet, melt half the butter over medium-high heat. Add the chicken and cook for about 2-3 minutes per side until golden brown and fully cooked. Transfer to a plate and let rest for a few minutes before shredding with two forks.
Make the Sauce: Reduce the heat to medium and add the remaining butter to the same skillet. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine (or extra chicken broth) and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
Add the Cream and Cheese: Once the wine has mostly evaporated, pour in the chicken broth, heavy cream, and Parmesan cheese. Stir continuously for 3-5 minutes, allowing the sauce to thicken slightly into a rich, creamy consistency.
Incorporate the Vegetables and Chicken: Stir in the sun-dried tomatoes and spinach, cooking just until the spinach wilts. Add the shredded chicken back into the pan, ensuring it is well coated with the sauce.
Combine with Pasta: Toss the cooked pasta into the sauce, mixing everything thoroughly. If the sauce is too thick, add small amounts of reserved pasta water until it reaches your desired consistency.
Serve and Enjoy: Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan, crumbled bacon (if using), and fresh parsley for added flavor and presentation.

Notes

If using sun-dried tomatoes packed in oil, drain them before adding.
To keep pasta from sticking while waiting, toss it with a little olive oil.
Add red pepper flakes for a hint of spice.
For a lower-calorie option, use light cream and lean turkey bacon.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 887 kcal
Sugar: 11g
Sodium: 961mg
Fat: 50g
Saturated Fat: 27g
Unsaturated Fat: 19g
Trans Fat: 0.5g
Carbohydrates: 72g
Fiber: 5g
Protein: 44g
Cholesterol: 259mg