The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Creamy Chicken Pasta
With Sun-Dried Tomatoes & Bacon
This creamy chicken pasta is pure comfort in a bowl! With a velvety Alfredo sauce, tender shredded chicken, and the perfect balance of sun-dried tomatoes, spinach, and crispy bacon, it’s a dish that’s rich, satisfying, and incredibly easy to make. Plus, it’s ready in just 30 minutes, making it a perfect weeknight dinner!
A signature recipe from Chef Eva – your go-to for quick, easy, and delicious meals!
Creamy Chicken Pasta with Sun-Dried Tomatoes & Bacon
Course: Main CourseCuisine: VegetarianServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
270
kcalThis creamy chicken pasta is pure comfort in a bowl! The rich Alfredo sauce coats every bite of tender shredded chicken, sun-dried tomatoes, fresh spinach, and crispy bacon, creating the ultimate dish that’s both quick and satisfying. Ready in 30 minutes, this is the perfect dinner to enjoy any day of the week!
Ingredients
- Main Ingredients
300g fettuccine (or pasta of choice)
2 chicken breasts, cut in half horizontally
120g bacon, cooked and crumbled
100g sun-dried tomato strips
70g baby spinach
- For the Alfredo Sauce
2 garlic cloves, minced
½ cup (125ml) dry white wine (or more chicken broth)
½ cup (125ml) chicken stock, low sodium
1 ¼ cups (315ml) heavy cream
¾ cup (75g) finely shredded parmesan
- Seasonings & Cooking Essentials
30g butter, divided
½ tsp salt
½ tsp black pepper
Fresh parsley (optional, for garnish)
Directions
- Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta 1½ minutes less than package instructions.
Before draining, reserve 1 cup of pasta water for later. Drain pasta and set aside.
- Cook the Chicken
Season chicken breasts with salt and pepper.
Heat half the butter in a large skillet over high heat.
Sear chicken for 2 minutes per side until golden.
Remove chicken from the skillet, rest for a few minutes, then shred with two forks.
- Make the Alfredo Sauce
Lower the heat to medium-high. Add remaining butter and garlic to the same skillet, cooking for 30 seconds until fragrant.
Pour in white wine, scraping up any browned bits from the skillet, and let it reduce.
Stir in chicken stock, cream, parmesan, and sun-dried tomatoes. Simmer for 3-5 minutes until the sauce thickens and becomes creamy.
Take a small portion of the mixture and flatten it slightly.
Place a piece of mozzarella in the center and close it to form a ball or patty.
- Combine Everything
Add spinach, shredded chicken, and cooked pasta into the skillet.
Toss for 1-2 minutes, allowing the sauce to coat the pasta perfectly. Use the reserved pasta water if needed to adjust the sauce’s thickness.
Notes
- Chef Eva’s Top Tips
✔ Freshly grated parmesan melts beautifully and adds to the creaminess of the sauce.
✔ If the sauce gets too thick, add a splash of the reserved pasta water to keep it smooth.
✔ For a healthier version, try using light cream or extra chicken broth. - Serve & Enjoy
🍽 Serve immediately, topped with crumbled bacon, extra parmesan, and a sprinkle of fresh parsley (if desired).
Enjoy your creamy, dreamy chicken pasta! 🍽💛
