Easy Shredded Chicken Pasta Recipe
Chicken Alfredo Pasta just got better with the addition of smoky bacon, healthy spinach, and hearty sun-dried tomatoes!
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Servings: 6 SERVINGS
Calories: 563kcal
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.
Nutrition
Calories: 563kcal | Carbohydrates: 38g | Protein: 29g | Fat: 15g