Bring a large pot of salted water to a rolling boil and add the fettuccine pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Once done, reserve 1 cup of the pasta water for later use, then drain the pasta and drizzle with olive oil to prevent sticking. Set aside while you prepare the rest of the creamy shredded chicken pasta.

In a large skillet over medium heat, add the bacon pieces and cook until crispy, about 5-7 minutes, stirring occasionally. Once the bacon is golden brown and has released its flavor, remove it from the skillet and place it on a paper towel-lined plate to drain excess oil. Leave the rendered fat in the skillet for depth of flavor in your creamy shredded chicken pasta.

In the same skillet, melt 1 tablespoon of butter over medium heat. Add the shredded chicken, stirring gently until warmed through, about 3-4 minutes. Transfer the chicken to a bowl and set aside as you build the sauce.

Add the remaining 2 tablespoons of butter to the skillet, allowing it to melt completely. Stir in the minced garlic and sauté for about 30 seconds, or until fragrant and lightly golden.

Pour in the white wine, and allow it to simmer for 2-3 minutes until reduced by half. Next, add the chicken stock, heavy cream, sun-dried tomatoes, and a pinch of red pepper flakes. Stir and let the mixture cook for 4 minutes, or until slightly thickened.

Return the warmed shredded chicken to the skillet along with the cooked fettuccine and baby spinach. Gently toss everything together, ensuring the pasta is coated with the creamy sauce. If the sauce appears too thick, gradually incorporate the reserved pasta water until you reach your desired consistency.

Finally, sprinkle freshly grated Parmesan cheese over the dish, stirring gently to combine. Taste and adjust seasoning as needed with salt and pepper. Serve hot, garnished with crispy bacon and chopped parsley.