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Creamy Chicken Fettuccine Skillet

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There’s nothing quite like a hearty and tasty pasta dish!  This Creamy Chicken Fettuccine Skillet is one of those meals that feels both comforting and special, perfect for any occasion. It’s packed with flavor and comes together in no time, making it a great go-to recipe without spending hours in the kitchen.

Start by boiling your fettuccine until it’s al dente. While the pasta cooks, fry up some bacon until it’s crispy, then use the same skillet (I like to use a cast iron skillet) to cook the chicken until it’s golden and tender. Next, sauté mushrooms and garlic until mushrooms are soft and garlic fragrant, then add tomatoes, artichoke hearts, sun-dried tomatoes, cream, and white wine. Let everything simmer until it’s all mixed together, then toss in some spinach to add a fresh touch. Finally, combine the pasta, bacon, chicken, parmesan cheese, and basil in the skillet, ensuring every bite is coated in the rich, creamy sauce.

Whether you’re making this Creamy Chicken Fettuccine Skillet for a family dinner or a special occasion, this pasta dish will surely become a favorite in your recipe collection.

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Creamy Chicken Fettuccine Skillet

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  • Author: Judy

Ingredients

Units Scale
  • 1/2 lb. fettuccine
  • 4 slices bacon, diced
  • 1 lb. chicken tenders, cut into 1 inch pieces
  • 1 C. sliced mushrooms
  • 2 – 3 cloves garlic, minced
  • 4 plum tomatoes, chopped
  • 1/2 C. quartered artichoke hearts (rinse if marinated)
  • 1/2 C. sliced sun dried tomatoes
  • 1 C. heavy cream
  • 1/2 C. white wine
  • 2 C. baby spinach
  • 3/4 C. grated parmesan cheese
  • 1/4 C. fresh basil, chopped

Instructions

  1. Bring a large pot of water to a boil and cook fettuccine according to package directions.
  2. Meanwhile, in a large skillet, cook bacon over medium high heat until crispy.  Remove bacon with a slotted spoon to a bowl and set aside.
  3. Add chicken to skillet and cook until golden, stirring occasionally, until cooked through then transfer to bowl with the bacon.
  4. If needed, add a little olive oil to the pan and sauté the mushrooms until softened and browned.  Add garlic and stir about 30 seconds until fragrant.
  5. Add tomatoes, artichoke hearts, sun dried tomatoes, cream and white wine.  Bring to a simmer, then add spinach and stir until spinach is wilted.
  6. Add bacon, chicken, cooked fettuccine, parmesan cheese and basil to the skillet and toss until combined and well coated.  Season to taste with salt and pepper.  Top with additional shredded parmesan, if desired.