Shredded Chicken Pasta Recipe

If you have cooked shredded chicken in the fridge, this is the perfect recipe to use it in. Spinach, sun-dried tomatoes, bacon, and cream make this pasta with shredded chicken a delicious dinner your whole family will love. If Alfredo is your favorite sauce, check out my Shrimp Alfredo and Cajun Chicken Alfredo with Broccoli.

Ingredients you’ll need:

To make this delicious Chicken Alfredo with sun-dried tomatoes, you will need the following ingredients:

• Cooked shredded chicken breasts
• Garlic
• Butter
• White wine
• Chicken stock
• Sun-dried tomatoes
• Heavy cream
• Baby spinach
• Italian seasoning
• Red pepper flakes
• Parmesan cheese
• Fettuccine

How Do I Make Chicken Pasta?

To make this shredded chicken pasta recipe, follow these simple steps:

1. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of the cooking water, drain, drizzle with olive oil to prevent it from sticking, and reserve.
2. Cook the bacon in a large skillet until brown and crispy. Chop and reserve
3. Melt one tablespoon of butter in the same skillet and reheat the shredded chicken until brown. Transfer to a plate and keep warm.
4. Add two more tablespoons of butter to the skillet and saute the minced garlic for about 30 seconds. Pour in the white wine and cook until reduced by half.
5. Pour in the chicken broth, cream, sun-dried tomatoes, Italian seasoning, red pepper flakes, and parmesan cheese. Cook until thickened, about 4 minutes.
6. Return the chicken to the skillet and add the spinach and cooked pasta. If you feel the sauce is too thick, add the reserved pasta cooking water a little at a time until you reach the desired consistency. Serve with chopped bacon and more grated parmesan cheese on top.

Do I Need To Cook The Pasta First?

Yes, you do. I am not a fan of cooking pasta in the same skillet with all the other ingredients. When you cook pasta, it releases starch into the water making the sauce taste starchy.

Storage Instructions:

To store any leftovers, place them in an airtight container and the fridge for up to 3 days. I wouldn’t recommend freezing pasta recipes with cream in them. You can do it, but keep in mind the consistency of the sauce and the texture of pasta will never be the same as that of the freshly made one.

Chicken Pasta Variations:

To me, this is the best chicken pasta recipe because I love Alfredo sauce, and you can make it in a variety of ways by replacing spinach and sun-dried tomatoes with other ingredients.

• Use broccoli and cheddar cheese.
• If you love veggies, try adding corn and sliced green beans.
• Using fresh chopped tomatoes and basil is a great idea.
• Chopped carrots and peas with freshly chopped parsley give it a chicken pot pie vibe.
• Replace the chicken with cooked shrimp if you are a seafood lover.

If you love pasta dishes, you will love these recipes:

• Creamy Mushroom Pasta
• Cheesy Taco Pasta
• Creamy Cajun Chicken Pasta
• Baked Feta Pasta
• Creamy Garlic Penne Pasta

Shredded Chicken Pasta Recipe

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6 Servings

Calories 563 kcal

Ingredients

  

1x2x3x

• 10 oz fettuccine pasta
• 4 slices of bacon
• 3 tbsp butter
• 2 cp chicken, cooked and shredded
• 2 garlic cloves, minced
• ½ cp white wine
• ¾ chicken stock
• 1 ¼ cp heavy cream
• ¾ cp parmesan cheese, freshly grated (and more for serving)
• ¼ cp sun-dried tomato strips
• 2 cp baby spinach leaves
• Freshly chopped parsley for serving

Instructions

 

• Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of the cooking water, drain, drizzle with olive oil to prevent it from sticking, and reserve.
• Cook the bacon in a large skillet until brown and crispy. Chop and reserve
  
• Melt one tablespoon of butter in the same skillet and reheat the shredded chicken until brown. Transfer to a plate and keep warm.
  
• Add two more tablespoons of butter to the skillet and saute the minced garlic for about 30 seconds. Pour in the white wine and cook until reduced by half.
  
• Pour in the chicken broth, cream, sun-dried tomatoes, Italian seasoning, red pepper flakes, and parmesan cheese. Cook until thickened, about 4 minutes.
  
• Return the chicken to the skillet and add the spinach and cooked pasta. If you feel the sauce is too thick, add the reserved pasta cooking water a little at a time until you reach the desired consistency.
  

Nutrition

Calories: 563kcalCarbohydrates: 38gProtein: 29gFat: 15g