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

Few dishes strike the perfect balance between indulgence and comfort quite like Creamy Chicken Alfredo Pasta with Sun-Dried Tomatoes, Spinach & Bacon. Rich, velvety sauce clings to tender pasta strands, juicy chicken adds heartiness, crispy bacon delivers smoky depth, and sun-dried tomatoes bring bursts of tangy sweetness that elevate every bite. Finished with wilted spinach for freshness, this pasta feels luxurious yet approachable—exactly the kind of meal that turns an ordinary evening into something special.

This recipe isn’t just another Alfredo. It’s a thoughtfully layered dish that blends classic Italian-American comfort with modern flavors and textures. Whether you’re cooking for family, entertaining guests, or treating yourself after a long day, this creamy chicken Alfredo delivers restaurant-quality results from your own kitchen.

Why This Chicken Alfredo Recipe Works

What sets this version apart is balance. Traditional Alfredo can be heavy, but the addition of spinach and sun-dried tomatoes cuts through the richness beautifully. Bacon adds crunch and umami, while perfectly seasoned chicken keeps the dish satisfying without overpowering the sauce. Every ingredient plays a role, creating a creamy pasta that feels rich but never dull.

It’s also a practical recipe. Everything comes together in one main pan after the pasta is cooked, making it ideal for busy weeknights while still impressive enough for weekend dinners.

Ingredients

• Fettuccine or penne pasta
• Boneless, skinless chicken breasts
• Olive oil
• Salt
• Black pepper
• Garlic cloves, minced
• Unsalted butter
• Heavy cream
• Freshly grated Parmesan cheese
• Sun-dried tomatoes (oil-packed, drained and sliced)
• Fresh spinach leaves
• Bacon, cooked and crumbled
• Italian seasoning
• Red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Season chicken breasts generously with salt, black pepper, and Italian seasoning.
3. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes per side until golden and fully cooked. Remove from pan, rest briefly, then slice into strips.
4. In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 30–40 seconds until fragrant, being careful not to burn.
5. Pour in heavy cream, stirring gently. Simmer for 3–4 minutes until slightly thickened.
6. Gradually whisk in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.
7. Stir in sun-dried tomatoes and red pepper flakes if using.
8. Add cooked pasta and sliced chicken to the sauce, tossing to coat evenly. Use reserved pasta water as needed to loosen the sauce.
9. Fold in fresh spinach and allow it to wilt gently in the heat of the pasta.
10. Remove from heat and sprinkle with crispy bacon. Serve immediately with extra Parmesan on top.

Tips for the Creamiest Alfredo Sauce

• Always use freshly grated Parmesan—pre-shredded cheese won’t melt smoothly.
• Keep heat moderate to prevent the cream from separating.
• Pasta water is essential for adjusting consistency without thinning flavor.
• Let chicken rest before slicing to keep it juicy.

Variations You’ll Love

• Spicy Alfredo: Add extra red pepper flakes or a splash of chili oil.
• Mushroom Alfredo: Sauté sliced mushrooms with garlic for an earthy twist.
• Lighter Version: Use half-and-half instead of heavy cream and reduce cheese slightly.
• Shrimp Alfredo: Swap chicken for sautéed shrimp for a seafood variation.

What to Serve with Chicken Alfredo

This dish pairs beautifully with:

• Garlic bread or Parmesan breadsticks
• A crisp Caesar salad
• Roasted asparagus or broccoli
• Sparkling water or chilled white wine

Cultural Context & Fun Fact

Alfredo sauce as we know it today is an Italian-American creation. While Italy’s “al burro” pasta uses butter and cheese, the creamy version evolved in the U.S. This recipe celebrates that evolution with modern additions like bacon and sun-dried tomatoes—ingredients that reflect contemporary comfort cooking.

Make-Ahead & Storage

• Store leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of cream or milk.
• Not freezer-friendly due to cream-based sauce.

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

A rich and comforting pasta dish featuring tender chicken, crispy bacon, sun-dried tomatoes, and spinach in a creamy Alfredo sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 610

Ingredients

  

Main Ingredients

• 12 oz pasta fettuccine or penne
• 2 chicken breasts boneless, skinless
• 4 slices bacon cooked and crumbled
• 3 cloves garlic minced
• 2 tbsp unsalted butter
• 1.5 cups heavy cream
• 1 cup Parmesan cheese freshly grated
• 0.5 cup sun-dried tomatoes sliced
• 2 cups fresh spinach

Equipment

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

Method

 

1. Cook pasta in salted boiling water until al dente. Reserve pasta water and drain.
2. Season chicken and cook in olive oil until golden and cooked through. Slice and set aside.
3. Melt butter in the same skillet. Add garlic and sauté briefly.
4. Stir in cream and simmer until slightly thickened.
5. Whisk in Parmesan cheese until smooth.
6. Add sun-dried tomatoes, pasta, chicken, and spinach. Toss to combine.
7. Top with bacon and serve immediately.

Notes

Use freshly grated Parmesan for best texture and flavor.