A delightful pasta dish combining tender chicken, fresh spinach, and a creamy sauce, perfect for a comforting meal.
Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Season the chicken breasts with salt and pepper, then grill or pan-sear them until fully cooked. Slice into bite-sized pieces.
Let the chicken rest for a few minutes before slicing to retain its juices.
In a skillet, sauté the shallots in a bit of oil until translucent. Add the mushrooms and cook until softened.
Avoid overcrowding the skillet to ensure even cooking.
Add the spinach and sun-dried tomatoes to the skillet. Cook until the spinach is wilted.
Stir frequently to prevent the spinach from sticking to the pan.
Pour in the white wine and let it reduce slightly. Then add the half-and-half and heavy cream, stirring to combine.
Keep the heat medium-low to prevent the cream from curdling.
Add the cooked chicken and fettuccine to the skillet. Toss everything together until well coated in the sauce.
Use tongs to ensure the pasta is evenly coated with the sauce.
Sprinkle Parmesan cheese over the pasta and mix well. Serve immediately, garnished with additional cheese if desired.
Serve with a side of garlic bread for a complete meal.
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