Creamy Chicken Alfredo Pasta with Spinach, Sun-Dried Tomatoes and Bacon

Step 1: Cook the pasta in a large pot of salted boiling water for the time on the packet minus 1 1/2 minutes. Start the sauce while the pasta cooks.

Step 2: Just before draining, scoop out a mugful of pasta cooking water and set it aside. Drain the pasta.

Step 3: Sprinkle both sides of the chicken with salt and pepper.

Step 4: Melt half the butter in a large skillet over high heat. Add the chicken and cook for 2 minutes on each side, until deep golden.

Step 5: Transfer the chicken to a plate and let it rest for a few minutes. While the sauce simmers, shred the chicken with two forks.

Step 6: Reduce the heat to medium-high. Add the remaining butter and garlic to the same skillet.

Step 7: Cook the garlic for 30 seconds, until golden, then add the wine.

Step 8: Simmer rapidly, stirring and scraping the browned bits from the bottom of the pan. Once the wine has mostly evaporated, add the chicken broth, cream, Parmesan and sun-dried tomatoes.

Step 9: Simmer over medium heat for 3 to 5 minutes, stirring gently, until the sauce reduces and thickens. It will still be thinner than expected at this stage; it thickens when you toss it with the pasta.

Step 10: Add the spinach, shredded chicken and cooked pasta to the sauce.

Step 11: Toss on the stove for 1 1/2 to 2 minutes, until the sauce thickens and coats the pasta instead of pooling in the pan. If it gets too thick, add a splash of the reserved pasta water to loosen it; the starch helps the sauce thicken and stay creamy.

Step 12: Serve immediately with Parmesan, crumbled bacon and parsley, if desired.