Fettuccine and Chicken in Tomato-Cream Sauce

This recipe is pure comfort in a bowl. It has all the best things- pasta, a creamy tomato sauce, and crispy bacon. Nonetheless, it also covers all the food groups with chicken for protein and spinach to achieve your veggie quota for the day. All this can be yours in 30 minutes or less!

Fettuccine and Chicken in Tomato-Cream Sauce

Adapted from Food Network Kitchen

Serves 3-4


  • 8 oz. package DeCecco Egg Fettuccine
  • 5 slices bacon, cooked until crisp and crumbled
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts (cut into 1-inch cubes)
  • Salt and Pepper
  • 2 cloves garlic, minced
  • 6 fresh or canned plum tomatoes, chopped
  • 1 cup heavy cream
  • 5 oz. container baby spinach
  • ¾ cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons minced basil, plus extra for serving


  1. Bring a large pot of salted water to a boil over high heat. Cook the fettuccine according to package directions. Drain
  2. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over med-high heat. Add chicken and cook 3-4 minutes per side until cooked through. The chicken will register 165 degrees on an instant read thermometer. Remove the chicken from the skillet. 
  3. In the same skillet, add 1 tablespoon olive oil and the minced garlic. Cook for 30 seconds. Add the chopped plum tomatoes and the heavy cream and bring to a simmer. Add the spinach and cook just until wilted. 
  4. Add the chicken, fettuccine, Parmesan, and basil to the skillet and toss until the pasta is fully coated in the cream sauce. Season to taste with salt and pepper. Top with crispy bacon, additional parmesan, and minced basil to serve.

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