Creamy Sun-Dried Tomato and Chicken Fettuccine
There is nothing quite like the sight of a glossy, cream-drenched pasta to make you feel like everything is right with the world. This Chicken Pasta is the ultimate cozy-night-in meal, featuring tender, seared chicken strips nestled into a mountain of fettuccine that’s been tossed in a velvety, garlic-forward sauce.
Ingredients
- 12 oz fettuccine pasta
- 2 large chicken breasts sliced into thin strips
- 4 slices bacon chopped
- ½ cup sun-dried tomatoes oil-packed, sliced
- 2 cups fresh baby spinach
- 1.5 cups heavy cream
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Pasta: Boil the pasta in a large pot of salted water until al dente. Reserve ½ cup of pasta water, then drain.
- Bacon: In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside.
- Chicken: Season chicken strips with Italian seasoning, salt, and pepper. In the same skillet with the bacon fat, sear chicken for 5–6 minutes until golden and cooked through. Remove and set aside.
- Sauce: Lower heat to medium-low. Add minced garlic to the pan and cook for 1 minute. Pour in the heavy cream and simmer for 2 minutes.
- Thicken: Whisk in the Parmesan cheese until melted and smooth. Stir in the sun-dried tomatoes and spinach until the spinach is just wilted.
- Toss: Add the pasta, chicken, and bacon back into the skillet. Toss thoroughly, adding a splash of pasta water if the sauce needs thinning. Garnish with parsley and serve immediately.