Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.

In a large skillet over medium heat, add the chopped bacon. Sizzle until the bacon is crispy and browned, about 5-7 minutes. Use a slotted spoon to remove the bacon and drain it on a paper towel, leaving the bacon grease in the skillet.

In the same skillet, melt 1 tablespoon of butter over medium heat. Add the cooked shredded chicken, warming it through for 3-4 minutes. Remove the chicken from the skillet and set aside.

Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the white wine and simmer until reduced by half (2-3 minutes). Add the chicken stock, heavy cream, sun-dried tomatoes, Italian seasoning, crushed red pepper flakes, and parmesan cheese. Simmer until slightly thickened (about 4 minutes).

Return the shredded chicken into the skillet with the fresh spinach and cooked fettuccine. Toss to combine, adding reserved pasta water until the desired creaminess is achieved.

Transfer the creamy shredded chicken pasta onto serving plates and garnish with freshly chopped parsley.