Creamy Chicken Alfredo Pasta with Sun-Dried Tomatoes, Spinach & Bacon – Rich, Cozy, and Irresistible
There are some dinners that feel like an instant exhale after a long day, and creamy chicken alfredo pasta with sun-dried tomatoes, spinach, and bacon is exactly that kind of meal. It’s rich without being overwhelming, comforting without feeling heavy, and layered with flavors that make every bite exciting. This isn’t just a bowl of pasta—it’s the kind of dinner that feels indulgent, special, and deeply satisfying, even on an ordinary weeknight.
Classic chicken alfredo is already a favorite for good reason. Creamy sauce, tender chicken, and pasta are a combination that never fails. But when you add smoky bacon, tangy sun-dried tomatoes, and fresh spinach, the dish transforms into something even more crave-worthy. The bacon brings salt and crunch, the sun-dried tomatoes add concentrated sweetness and acidity, and the spinach melts gently into the sauce, adding freshness and balance.
This recipe is designed to feel restaurant-quality while still being totally achievable at home. Everything comes together in one pan after the pasta cooks, which means fewer dishes and more time to enjoy your meal. The sauce is silky and smooth, clinging to every strand of pasta, with just enough garlic and Parmesan to give it depth without overpowering the other ingredients.
One of the best things about this dish is how well the flavors play together. The richness of the cream is cut by the sun-dried tomatoes, the smokiness of the bacon enhances the chicken, and the spinach keeps the dish from feeling too heavy. It’s a perfect example of balance—comfort food that still feels fresh and thoughtfully composed.
This creamy chicken alfredo pasta is ideal for cozy family dinners, date nights at home, or even entertaining guests when you want something impressive but not complicated. It reheats beautifully, making it a great option for leftovers, and it’s flexible enough to adapt to what you have on hand.
If you love creamy pastas but want something a little more interesting than the standard version, this recipe is about to become a staple in your kitchen.
Ingredients:
- Pasta (fettuccine, penne, or linguine)
- Boneless skinless chicken breasts or thighs
- Salt
- Black pepper
- Olive oil
- Bacon, chopped
- Butter
- Garlic cloves, minced
- Heavy cream
- Grated Parmesan cheese
- Sun-dried tomatoes, sliced
- Fresh spinach
- Italian seasoning
- Red pepper flakes (optional)
Instructions:
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve a small cup of pasta water, then drain and set aside.
- Season the chicken with salt and black pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through. Remove from the pan and slice into bite-sized pieces.
- In the same skillet, add the chopped bacon and cook until crispy. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add butter to the skillet along with the minced garlic. Sauté briefly until fragrant, scraping up any browned bits from the pan.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, allowing the sauce to thicken slightly.
- Add the sun-dried tomatoes and fresh spinach, stirring until the spinach wilts into the sauce.
- Return the sliced chicken and crispy bacon to the pan, stirring to coat everything evenly.
- Add the cooked pasta and toss gently. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes. Serve immediately with extra Parmesan on top.
Creamy Chicken Alfredo Pasta with Sun-Dried Tomatoes Spinach & Bacon
Ingredients
Equipment
Method
- Cook pasta until al dente and reserve pasta water.
- Cook seasoned chicken until golden, then slice.
- Cook bacon until crispy and set aside.
- Make Alfredo sauce with butter, garlic, cream, and Parmesan.
- Add sun-dried tomatoes, spinach, chicken, bacon, and pasta. Toss and serve.
Notes
Tips & Tricks:
- Use freshly grated Parmesan for the smoothest sauce—pre-shredded cheese doesn’t melt as well.
- Don’t let the cream boil aggressively; gentle heat keeps the sauce silky.
- Reserve pasta water—it’s the secret to loosening the sauce without thinning flavor.
- Slice chicken against the grain for the most tender texture.
Variations:
- Lighter Version: Substitute half-and-half for part of the cream.
- Spicy Alfredo: Add extra red pepper flakes or a splash of chili oil.
- Mushroom Alfredo: Add sautéed mushrooms for extra umami.
- Shrimp Alfredo: Swap chicken for shrimp and cook just until pink.
Serving Suggestions:
Serve this pasta with a crisp green salad and warm garlic bread to balance the richness. A simple lemony arugula salad pairs especially well, cutting through the creamy sauce with brightness.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of cream or milk to loosen the sauce.
FAQ:
Can I make this ahead of time?
It’s best fresh, but leftovers reheat well with added liquid.
Can I use milk instead of cream?
Milk alone won’t give the same richness, but it can work with extra Parmesan and a little butter.
What pasta works best?
Fettuccine is classic, but penne or linguine work beautifully too.
History / Fun Facts:
Alfredo sauce originated in Italy as a simple butter-and-cheese pasta, but the creamy American version evolved into the rich comfort food we know today. Adding ingredients like chicken, bacon, and vegetables is a modern twist that reflects how adaptable and beloved this dish has become.
