Description
A creamy chicken pasta recipe made with tender chicken, sun-dried tomatoes, baby spinach, and cheddar in a rich Alfredo sauce. Perfect for weeknight dinners or cozy weekend meals.
Ingredients
300g / 10 oz fettuccine (dried, not fresh)
30g / 2 tbsp butter, separated
2 chicken breasts, halved horizontally
1/2 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
1/2 cup (125ml) chicken broth (or white wine)
1/2 cup (125ml) low sodium chicken stock
1 1/4 cups (315ml) heavy cream
3/4 cup (75g) finely shredded cheddar cheese
70g / 2.5oz baby spinach
100g / 3oz sun-dried tomato strips
Instructions
1. Cook pasta in boiling salted water for the time per packet minus 1 1/2 minutes. Reserve a cup of pasta water, then drain.
2. Sprinkle chicken with salt and pepper. Heat half the butter in a skillet over high heat.
3. Cook chicken for 2 minutes per side until golden. Remove, rest, then shred with forks.
4. Lower heat to medium-high. In the same skillet, melt remaining butter and sauté garlic for 30 seconds.
5. Add wine or broth. Simmer, scraping the pan. Once reduced, add stock, cream, cheddar, and sun-dried tomatoes.
6. Simmer for 3–5 minutes until thickened.
7. Add cooked pasta, shredded chicken, and spinach. Toss for 1–2 minutes until sauce thickens and coats pasta.
8. Use reserved pasta water to adjust sauce if needed.
9. Serve immediately with more cheddar and optional chopped parsley.
Notes
Flat, wide pasta like fettuccine works best for cream-based sauces.
Use light cream if preferred, but full-fat yields a richer sauce.
Do not use powdered cheddar — it won’t melt well.
Vacuum-packed or oil-packed sun-dried tomatoes both work.
Leftovers keep in the fridge for up to 3 days. Reheat gently with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Western