Creamy Sun-Dried Tomato and Chicken Fettuccine
This Creamy Sun-Dried Tomato and Chicken Fettuccine Pasta is the ultimate comfort dish. It’s rich, flavorful, and deceptively easy to make. Whether it’s a special dinner or just a craving for something indulgent, this recipe delivers every time.
The sun-dried tomatoes bring a slightly sweet, tangy punch that pairs perfectly with tender chicken and the creamy sauce.
One tip? Don’t overcook the chicken. Cook it just until juicy and golden, so it stays tender when tossed with the pasta.
Also, save some pasta water before draining— it’s a game-changer for making the sauce silky smooth.
This dish is perfect for a cozy dinner. Serve it with garlic bread and a crisp green salad.
It’s quick enough for a weeknight but elegant enough for guests. Trust me, it’ll become a go-to in your recipe collection.
Ingredients
● 8 oz Fettuccine
● 2 tbsp olive oil
● 2 chicken breasts, sliced into thin strips
● 1 tsp garlic powder
● 1 tsp Italian seasoning
● Salt and black pepper, to taste
● 1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
● 3 cloves garlic, minced
● 1 cup heavy cream
● 1/2 cup chicken broth
● 1/2 cup grated Parmesan cheese
● 1/4 tsp red pepper flakes (optional for a hint of heat)
● Fresh basil, chopped, for garnish
Instructions
1. Cook the Pasta
● Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
● Reserve ½ cup of pasta water before draining. Set the pasta aside.
2. Sear the Chicken
● Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
● Season the chicken strips with garlic powder, Italian seasoning, salt, and pepper.
● Add them to the skillet and cook for 4–5 minutes per side until golden brown and cooked through.
● Remove the chicken and set aside.
3. Sauté the Sun-Dried Tomatoes and Garlic
● In the same skillet, add the remaining tablespoon of olive oil.
● Toss in the chopped sun-dried tomatoes and minced garlic, sautéing for 2–3 minutes until fragrant.
(If you’re using oil-packed sun-dried tomatoes, use some of the oil from the jar—it adds incredible flavor!)
4. Make the Sauce
● Reduce the heat to medium. Stir in the heavy cream, chicken broth, Parmesan cheese, and red pepper flakes.
● Let the sauce simmer for 3–4 minutes, stirring occasionally, until it thickens slightly.
5. Combine Everything
● Add the cooked pasta and chicken back into the skillet. Toss to coat everything evenly in the creamy sauce.
● If the sauce is too thick, stir in a splash of the reserved pasta water to loosen it up.
6. Finish and Serve
● Garnish the pasta with fresh basil and a little extra Parmesan cheese for good measure.
● Serve immediately while it’s hot and creamy.
Tips for Success
● Sun-Dried Tomatoes: If you’re using dry-packed ones, rehydrate them in warm water for 10–15 minutes before chopping.
● Chicken Swap: Want a vegetarian option? Replace the chicken with sautéed mushrooms or roasted veggies like zucchini or asparagus.
● Basil Boost: Add the basil right before serving to keep it vibrant and fresh—it’s a game-changer.
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