Creamy Chicken Alfredo Pasta with Spinach & Sun-Dried Tomatoes: Your Dream Dinner in One Pot

Indulge in the creamy, decadent flavors of this Chicken Alfredo Pasta that’s bursting with savory goodness from tender chicken, rich Parmesan, and sun-dried tomatoes. Perfectly coated fettuccine and baby spinach take this dish to the next level. This one-pot wonder delivers restaurant-quality flavor right at home—perfect for when you need a dreamy dinner on the table, fast.

This Chicken Alfredo Pasta has quickly become the meal our whole family looks forward to. My husband, who typically loves a good steak, can’t resist this creamy pasta dish! It’s the kind of recipe that instantly makes our home feel cozy, filling the kitchen with irresistible smells. Even my little ones can’t wait to dig in—especially when they get to sprinkle on extra Parmesan and bacon crumbles. This is truly a dream dinner for us all, and every time I make it, it feels like a special treat!

Why This Creamy Chicken Alfredo Pasta?

Rich & Creamy Sauce: The Alfredo sauce is a luxurious blend of cream, Parmesan, and a hint of dry white wine, making it irresistibly smooth and flavorful.
Tender Chicken: Perfectly seared chicken breast adds heartiness to the dish, while the sun-dried tomatoes add a burst of tangy sweetness.
Balanced with Spinach: Baby spinach provides a fresh, healthy balance to the rich sauce, making it both comforting and nutritious.
One-Pot Simplicity: From the chicken to the sauce, everything comes together in one skillet, cutting down on cleanup while delivering maximum flavor.

Ingredients

300 g (10 oz) fettuccine
30 g (2 tbsp) butter, divided
2 boneless chicken breasts, cut in half horizontally
2.5 g (1/2 tsp) each salt and black pepper
2 garlic cloves, minced
125 ml (1/2 cup) dry white wine (or substitute with more chicken broth)
125 ml (1/2 cup) chicken broth, low sodium
315 ml (1 1/4 cups) heavy cream (thickened cream)
75 g (3/4 cup) finely shredded Parmesan cheese
70 g (2.5 oz) baby spinach
100 g (3 oz) sun-dried tomato strips
120 g (4 oz) cooked and crumbled bacon (for serving)
Extra Parmesan for garnish
Fresh parsley, chopped (optional, for garnish)

Directions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions, but stop cooking 1 1/2 minutes early to keep it al dente. Before draining, reserve a cup of pasta cooking water, then drain the pasta and set aside.
Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. In a large skillet, melt half of the butter over high heat. Sear the chicken for 2 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and let it rest for a few minutes before shredding with two forks.
Make the Alfredo Sauce: Reduce the heat to medium-high and add the remaining butter to the skillet. Once melted, sauté the minced garlic for about 30 seconds until fragrant. Add the white wine and let it simmer, scraping up any browned bits from the pan. Once the wine has mostly evaporated, stir in the chicken broth, heavy cream, Parmesan cheese, and sun-dried tomatoes. Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens.
Combine & Toss: Add the shredded chicken, baby spinach, and the cooked fettuccine to the skillet with the Alfredo sauce. Toss everything together for about 2 minutes until the pasta is fully coated with the sauce. If the sauce is too thick, add a little reserved pasta water to loosen it up to your liking.
Serve: Dish up the creamy pasta, and top with crumbled bacon, extra Parmesan, and a sprinkle of fresh parsley, if desired. Serve immediately and enjoy!

Notes:

Wine Substitute: If you prefer not to cook with wine, simply replace it with more chicken broth.
Add More Veggies: Feel free to toss in extra veggies like mushrooms or roasted red peppers for added flavor and color.
Lighter Version: To lighten up the dish, use half-and-half instead of heavy cream, or swap some of the butter for olive oil.
Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat on the stove, adding a little cream or broth to refresh the sauce.