Get ready to up your pasta game with this creamy masterpiece that combines tender chicken, smoky bacon, healthy spinach, and hearty sun-dried tomatoes in a rich and velvety Alfredo sauce. This dish will soon become a family favorite!
What’s in Shredded Chicken Pasta?
To create this creamy and delightful meal, gather the following ingredients:
- Chicken breasts (cooked and shredded)
- Olive oil
- Bacon
- Unsalted butter
- Minced garlic
- Dry white wine
- Chicken stock
- Sun-dried tomatoes
- Heavy cream
- Spinach (stems removed)
- Italian seasoning
- Red pepper flakes
- Freshly grated Parmesan cheese
- Fettuccine (or your favorite pasta)
How to Store and Reheat?
As with any leftovers, you should place them in an airtight container before refrigerating or freezing them. You can refrigerate them for up to four days, or freeze them for up to three months.
To reheat, you can either do it in the microwave or on the stovetop. If frozen, let them thaw before reheating.
Serving Suggestions:
This creamy and luscious meal can be a little heavy on the palate, so a fresh and crispy salad is a wonderful addition that can help cleanse it.
One with a non-creamy dressing like Tomato, Cucumber, and Red onion salad is the perfect choice. Of course, freshly baked bread is also a must, and for dessert something sweet and tart, like lemon meringue pie!
More Chicken Pasta Recipes We Love:
- Creamy Cajun Chicken Pasta
- Slow Cooker Olive Garden Chicken Pasta
- Creamy Chicken Gorgonzola Chicken Pasta
- Chicken Scampi Pasta Recipe
Easy Shredded Chicken Pasta Recipe
Ingredients
- 10 oz fettuccine pasta
- 4 bacon slices
- 3 tbsp unsalted butter
- 2 cups cooked and shredded chicken breast
- 2 garlic cloves, minced minced
- ½ cup dry white wine
- ¾ cup chicken stock
- 1 ¼ cups heavy cream
- ½ cup parmesan cheese freshly grated (and more for serving)
- ¼ cup sun-dried tomatoes cut into strips
- 2 cups spinach leaves stems removed
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
Instructions
- Cook the fettuccine pasta according to package directions until al dente. Reserve ¾ cup of cooking water, drain, and set aside.
- While the pasta is cooking, brown the bacon in a large skillet until crispy. Chop and reserve.
- Add two tablespoons of butter to the same skillet and saute the minced garlic for 30 seconds. Pour in the white wine and cook until reduced by half.
- Pour in the chicken stock and heavy cream, and stir in the shredded chicken, sun-dried tomatoes, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes. Simmer for 5 minutes or until slightly thickened.
- Mix in the spinach and drained pasta. Toss to combine. You may need to add a little bit of the pasta cooking water if the sauce is too thick. Serve with freshly chopped parsley on top.
