Instructions
Step 1 Cook the fettuccine according to package instructions until al dente, then reserve 1/4 cup of pasta water and drain the rest.
Step 2 Heat olive oil in a large skillet over medium heat and cook the chicken slices until golden and cooked through, then remove and set aside.
Step 3 In the same skillet, cook the chopped bacon until crispy, then remove excess grease while keeping about 1 tablespoon in the pan.
Step 4 Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
Step 5 Pour in the heavy cream and bring to a gentle simmer, then stir in Parmesan cheese until melted and smooth.
Step 6 Add salt, black pepper, and Italian seasoning, mixing well to combine flavors.
Step 7 Stir in the cooked pasta, chicken, spinach, and sun-dried tomatoes, tossing everything together.
Step 8 Add reserved pasta water gradually to loosen the sauce if needed.
Step 9 Cook for another 2–3 minutes until everything is well coated and heated through.
Step 10 Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s consistency. Avoid overheating to prevent the sauce from separating. For best results, do not freeze as the creamy sauce may change texture.
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