This is a luscious Chicken Alfredo with plenty of OOMPH from the wilted spinach and sun dried tomatoes. The bacon adds yet another layer of flavor making it similar to a Carbonara. Shredding the chickens adds plenty of nooks and crannies for the sauce to adhere and provide lots and lots of flavors, though I tend to use tenders and serve them whole.  I adapted from RECIPE TIN EATS


10 ounces fettuccine (see notes)

  • Cook pasta in a large pot of salted boiling water for package directions minus 2 minutes.  The pasta will finish cooking in the sauce.  Just before draining, scoop out a cup of cooking water. Then drain pasta as directed.

1 tablespoons avocado oil
1 1/2 pounds of chicken breasts, cut in half horizontally or chicken tenders
FRESH ground sea salt and black pepper

  • Sprinkle both sides of chicken with salt and pepper.
  • Melt half the butter in a large skillet over high heat.
  • Add chicken and cook for 2-3 minutes on each side until deep golden.
  • Remove chicken onto plate, rest for a few minutes then shred with 2 forks.

2 tablespoons butter
3 garlic cloves , minced
1 small red pepper sliced
1/2 cup dry white wine
1/2 cup chicken broth
1 1/4 cups heavy cream – DO NOT USE LIGHT
3/4 cup FINELY shredded Parmesan cheese + more for garnish
1-2  cups torn baby spinach
3 ounces sun dried tomato strips, DRAINED (see notes)
4 slices bacon, diced and browned
FRESH chopped Parsley, for garnish

  • Reduce the heat of your skillet to medium high.
  • Add remaining butter, sun-dried tomato oil and garlic.
  • Cook garlic for 30 seconds until golden.
  • Add red pepper slices and cook another minute.
  • Add wine, simmering quickly and stirring to scrape up any brown bits off the bottom of the pan.
  • Once mostly evaporated, add chicken broth, cream, Parmesan and sun dried tomato pieces.
    Simmer on medium for 3 – 5 minutes, stirring often, until it reduces and thickens.


  • Add spinach, chicken, bacon pieces and cooked pasta.
  • TOSS – this is a MUST if you are shredding the chicken!
  • Cook sauce for 2 minutes, until sauce thickens and coats the pasta. (see notes)
  • Serve immediately with Parmesan and parsley if desired.


  • Flat wide pastas are best for creamy sauces, but any pasta will work in reality. DO NOT use fresh pastas.
  • When I drain the sun-dried tomatoes, I drain them into my skillet as part of my cooking oil for the sauce.
  • Use the reserved pasta cooking water as needed if the sauce gets too thick.

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