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

A rich and comforting Alfredo pasta loaded with tender chicken, crispy bacon, sun-dried tomatoes, and fresh spinach in a creamy Parmesan sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine pasta
  • 2 chicken breasts boneless, skinless
  • 1 tbsp olive oil
  • 4 slices bacon cooked and crumbled
  • 3 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 fresh spinach
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

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

Method
 

  1. Cook pasta in salted boiling water until al dente. Drain and reserve pasta water.
  2. Season chicken and cook in olive oil until golden and cooked through. Slice and set aside.
  3. Melt butter in the same skillet and sauté garlic until fragrant.
  4. Add cream and simmer gently, then whisk in Parmesan until smooth.
  5. Stir in sun-dried tomatoes, bacon, and spinach until spinach wilts.
  6. Add pasta and chicken, tossing to coat. Adjust consistency with pasta water.
  7. Season to taste and serve immediately.

Notes

Use freshly grated Parmesan for best texture and flavor.