Chicken Pasta recipe
Spinach would earn a wonderful accession to the sauce! Pasta is a huge easy meal that may enhance your meal plan with only a few minutes prep work! Chicken Mushroom Pasta is a simple weeknight meal that’s ready in less than thirty minutes! Creamy Mushroom Chicken Pasta is among our favourite meals since it’s so simple and quick to make from scratch. It will help to earn a luscious sauce that brings each one of the ingredients together. It’s what leaves you with a wonderful creamy sauce. The chicken doesn’t need to get cooked through at this point.
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The directions are easy, easy to follow, nor require any strange ingredients. After the very first few bites right from the crockpot, Gordon was like wow, this is really really great. It almost sounds too simple to be like it is. With just 30 minutes of overall work, it’s easy, fast and delicious! On days such as this, there’s only 1 thing for it. One of my favourite things to make has ever been a very simple pasta dish. I will absolutely be making this often.
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Prep: 5 mins Cook: 15 mins Total: 20 mins Mains,
The creamy chicken pasta recipe of your dreams! A creamy chicken Alfredo with sun dried tomato, spinach and bacon, you’ll love how the shredded chicken acts like a mop for the luxurious Alfredo sauce!
- 300g / 10 oz fettuccine (Note 1)
- 30g / 2 tbsp butter , separated
- 2 chicken breasts , cut in half horizontally
- 1/2 tsp each salt and pepper
- 2 garlic cloves , minced
- 1/2 cup (125ml) dry white wine (sub more chicken broth)
- 1/2 cup (125ml) chicken stock / broth , low sodium
- 1 1/4 cups (315ml) cream , thickened / heavy (Note 2)
- 3/4 cup (75g) parmesan , finely shredded (Note 3)
- 70g / 2.5oz baby spinach
- 100 g / 3oz sun dried tomato strips (Note 4)
- 120g / 4oz bacon , cooked and crumbled
- More parmesan
- Parsley , for garnish (optional)
- Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
- Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.
- Sprinkle both sides of chicken with salt and pepper.
- Melt half the butter in a large skillet over hig heat.
- Add chicken and cook for 2 minutes on each side until deep golden.
- Remove chicken onto plate, rest for a few minutes then shred with 2 forks.
- Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
- Cook garlic for 30 seconds until golden, then add wine.
- Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
- Simmer on medium for 3 – 5 minutes, stirring leisurely, until it reduces and thickens.
- Add spinach, chicken and cooked pasta.
- Toss for 1 1/2 – 2 minutes on the stove, until sauce thickens and coats the pasta strands (see VIDEO). Use pasta cooking water if needed if it gets too thick.
- Serve immediately with parmesan, crumbled bacon and parsley (if desired).