Sometimes you need nothing more than a soothing plate of chicken alfredo pasta to turn a day around. Luckily, this recipe for creamy chicken pasta from RecipeTin Eats is the perfect way to ensure that you’re focused on “eating good” while not spending forever in the kitchen.

While there are many recipes for chicken pasta available to choose from, this one simply takes the lead due to its essentialness in not only the number of ingredients but also its economic use of time. The following recipe benefits from multitasking, so you will want to ensure that you’re cooking your chicken while the pasta water boils and similarly making the sauce while your pasta cooks. If timed correctly, this meal can be on the table in less than half an hour.

Ingredients:

10 oz. of fettuccine noodles

2 tablespoons of butter, seperated

2 chicken breasts, horizontally cut in half

4 oz. of bacon, cooked and crumbled

2 cloves of garlic, minced

¾ cup of parmesan cheese, finely shredded

2.5 oz. of baby spinach

3 oz. of sun-dried tomato strips (about 4)

½ cup of dry white wine

½ cup of low sodium chicken broth

1 ¼ cup of heavy cream

½ teaspoon of salt

½ teaspoon of pepper

2 oz. of parsley, for garnish

Directions:

1. You’ll want to begin this recipe by boiling a pot of water for your fettuccine. Using approximately 4 quarts of water for every 1 pound of pasta you have, place the water into a heavy pot on the stove burner. Partially cover the pot, add a sprinkle of salt to the water, and bring the water to a boil.
2. Once it begins to boil, remove the pot lid from the pot, and then add your 10 ounces of fettuccine to the pot after the water has come to a boil. Boil your noodles until they are al dente, and then remove them from the pot, setting them aside. Remember to scoop out a mugful of pasta cooking water for later.
3. Take your two chicken breasts, and cut them each in half horizontally. Sprinkle both sides of all four pieces with salt and pepper. Meanwhile, melt half of your butter in a large skillet on your stove burner. Melt it over high heat. After the butter is melted, add your seasoned chicken halves to the skillet and cook them for 2 minutes on each side until they are a deep golden color. Afterward, remove your chicken from the skillet, place it onto a plate, and shred it with two forks.
4. In preparing your alfredo sauce, turn down the heat to about medium-high, and cook the remaining garlic and butter in the same skillet that you used for the chicken. Cook these minced garlic cloves for only about 30 seconds and then add the dry white wine to the pot.
5. Rapidly simmer the butter, garlic, and wine. Stir the contents and ensure to scrape up the brown bits off of the bottom of the pan. Once the contents are mostly evaporated, add in your chicken broth, cream, parmesan, and sun-dried tomatoes. Simmer this on medium heat for an additional 3-5 minutes, stirring leisurely until it all thickens and is reduced.
6. You truly bring this recipe together by tossing the ingredients together. Add your 2 ½ ounces of baby spinach to the skillet alongside your cooked chicken and pasta. Toss this in the skillet for 1 ½-2 minutes on the stove until the sauce thickens and coats the pasta strands entirely. If the alfredo sauce begins to get too thick, you can thin it up with the pasta cooking water you reserved earlier.
7. Using tongs, plate your chicken fettuccine alfredo into separate bowls or plates and sprinkle a garnish of crumbled bacon pieces and parsley. Enjoy!

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