Chicken Fettuccine

Shelley Young


I swiped this recipe from the back of a package of noodles a few years ago. The combination of flavors was sure to be a hit and it has been. I have shared the recipe with friends, my Church's cookbook, and made it for a new Mom. You can make it healthier by using uncured bacon, organic pasta, chicken and veggies.

☆☆☆☆☆ 0 votes
15 Min
20 Min
Stove Top


4 slice
bacon (i prefer uncured bacon)
1 1/2 lb
boneless skinless chicken breasts or thighs or a combination, cut into chunks
1 pkg
fettuccine pasta, plain or basil flavored
3-4 clove
garlic, crushed
1/4 c
sun dried tomatoes, oil packed, chopped
1 pt
grape tomatoes, halved lengthwise
1 bunch
baby spinach (organic is preferred) left whole or trim stems if necessary
1 1/2 c
chicken broth
salt and pepper
olive oil, extra virgin and parmesan cheese to garnish


1Set a large pot to boil with lots of kosher salt or sea salt for the fettuccine. Cook according to package directions. Drain when done.
2In a skillet, fry bacon pieces until fat is rendered and they begin to crisp. Do NOT poor off the fat!
3Salt and pepper the chicken chunks and add to the bacon and fat and cook until no longer pink.
4Add garlic and sun dried tomatoes (if using) and saute 2 minutes. Be careful not to brown the garlic.
5Add chicken broth at this point and allow mixture to come to a boil.
6Reduce heat and add tomato halves, stir. Add spinach and cover to allow the steam to wilt the spinach.
7Once wilted (it only takes a minute or 2) stir the sauce and pour over the fettuccine. Toss and serve with a drizzle of olive oil and a sprinkle of parmesan.

About Chicken Fettuccine

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American