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Creamy Fettuccine Alfredo with chicken, sun-dried tomatoes, and spinach in a bowl.

Fettuccine Alfredo with Chicken, Sun-Dried Tomatoes & Spinach

A creamy and easy weeknight pasta that combines chicken, sun-dried tomatoes, and spinach into a rich Alfredo sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, sliced
  • 12 oz fettuccine
  • 4 cloves garlic, minced
  • 1.5 cups heavy cream
  • 4 oz cream cheese, softened
  • 3/4 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1/2 cup sun-dried tomatoes, sliced (oil-packed, drained)
  • 1/2 cup reserved pasta water (as needed)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • Salt & black pepper, to taste
  • Extra Parmesan (for garnish)
  • Fresh parsley or basil (for garnish)
  • Cracked black pepper (for garnish)

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Cooking Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, Italian seasoning, salt, and pepper. Sauté until golden and cooked through (5–6 minutes). Remove and set aside.
Making Alfredo Sauce
  1. In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant. Lower heat and stir in heavy cream and cream cheese until smooth. Add Parmesan and stir until creamy. Season with salt and pepper.
Adding Spinach & Sun-Dried Tomatoes
  1. Stir in sun-dried tomatoes and spinach. Cook just until spinach wilts.
Combining Everything
  1. Add cooked fettuccine and chicken to the sauce. Toss gently, adding reserved pasta water as needed for a silky finish.
Serving
  1. Plate warm and garnish with extra Parmesan, herbs, and black pepper.

Notes

Cool the pasta to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or reserved pasta water to loosen the sauce. Do not freeze cream-based sauce; it may separate when thawed.