• 300g / 10 oz fettuccine (Note 1)
• 30g / 2 tbsp butter, divided
• 2 chicken breasts, sliced horizontally
• 1/2 tsp each salt and pepper
• 2 garlic cloves, minced
• 1/2 cup (125 ml) chicken broth
• 1/2 cup (125 ml) low-sodium chicken stock / broth
• 1 1/4 cups (315 ml) thickened / heavy cream (Note 2)
• 3/4 cup (75 g) finely shredded parmesan (Note 3)
• 70 g / 2.5 oz baby spinach
• 100 g / 3 oz sun-dried tomato strips (Note 4)
   

• 120 g / 4 oz turkey bacon, cooked and crumbled
• Extra parmesan
• Parsley, optional
   

1. Boil a large pot of salted water. Cook the fettuccine for the package time minus 1 1/2 minutes.
2. Reserve a mug of the cooking water, then drain.

1. Season the chicken pieces with salt and pepper.
2. Heat half the butter in a large skillet over high heat.
3. Sear the chicken for about 2 minutes per side until golden.
4. Transfer to a plate, let it rest a moment, then shred with two forks.
    

1. Reduce heat to medium-high. Add the remaining butter and garlic to the skillet.
2. Cook the garlic for 30 seconds.
3. Add 1/2 cup chicken broth and let it bubble while scraping the browned bits from the pan.
4. When the liquid has mostly reduced, add the remaining chicken broth, cream, parmesan, and sun-dried tomatoes.
5. Simmer for 3–5 minutes, stirring occasionally, until thickened.
    

1. Add the spinach, shredded chicken, and pasta to the sauce.
2. Toss over heat for 1 1/2–2 minutes until everything is coated and the sauce clings to the pasta.
3. If needed, use a splash of the reserved pasta water to adjust the consistency.
4. Serve immediately with extra parmesan, crumbled turkey bacon, and parsley if you like.

1. Pasta: Dry, wide pasta shapes work beautifully with creamy sauces, though any dried pasta will do.
    
2. Cream: Light cream can be used, but may need a bit of pasta water to help thicken.
    
3. Parmesan: Use finely grated or fine shreds for best melting.
    
4. Sun-Dried Tomatoes: Either oil-packed or vacuum-packed varieties will work.
    
5. Leftovers: Keeps well for about three days in the fridge. Add a splash of water when reheating if needed.