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Creamy Chicken Alfredo Pasta with Sun-Dried Tomatoes, Spinach & Bacon

Rich and comforting chicken Alfredo pasta made with crispy bacon, fresh spinach, and tangy sun-dried tomatoes in a creamy homemade sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American, Italian-Inspired
Calories: 620

Ingredients
  

Pasta and Protein
  • 12 oz fettuccine pasta
  • 2 chicken breasts boneless, skinless
  • 6 slices bacon
Alfredo Sauce
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 0.5 cup sun-dried tomatoes sliced
  • 2 cups baby spinach

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon
  • Chef’s knife

Method
 

  1. Cook pasta in salted boiling water until al dente. Reserve pasta water and drain.
  2. Season chicken and cook in olive oil until golden and cooked through. Slice and set aside.
  3. Cook bacon in the same skillet until crispy. Remove and crumble.
  4. Melt butter, add garlic, then stir in heavy cream and simmer gently.
  5. Add Parmesan and stir until smooth. Mix in sun-dried tomatoes and spinach.
  6. Toss pasta with sauce, adding pasta water as needed.
  7. Add chicken and bacon, adjust seasoning, and serve hot.

Notes

Use freshly grated Parmesan for best texture and flavor.