Creamy Sun-Dried Tomato & Chicken Fettuccine
This creamy sun-dried tomato and chicken fettuccine is a rich, indulgent pasta dish loaded with tender chicken, sun-dried tomatoes, and a velvety garlic parmesan sauce. It’s the perfect comfort food, combining bold flavors with a luscious, creamy texture. Serve it with a side of garlic bread or a crisp salad for a satisfying meal.
Total time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Pasta
12 oz fettuccine pasta
3 tbsp olive oil
2 boneless, skinless chicken breasts, sliced thinly
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)
½ tsp garlic powder
For the Creamy Sun-Dried Tomato Sauce
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped (packed in oil, drained)
1 cup heavy cream (or half-and-half for a lighter option)
½ cup chicken broth (or pasta water)
¾ cup parmesan cheese, grated
1 tsp Italian seasoning
½ tsp red pepper flakes (optional, for spice)
1 cup fresh spinach (optional, for added greens)
For Garnish
2 tbsp fresh basil, chopped
Extra parmesan cheese
Instructions
1. Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Cook the fettuccine according to package instructions until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside.
2. Cook the Chicken
1. Heat butter and olive oil in a large pan over medium-high heat.
2. Season the sliced chicken with salt, pepper, paprika, and garlic powder.
3. Add the chicken to the pan and cook for 4-5 minutes per side, until golden and cooked through.
4. Remove the chicken from the pan and set aside.
5. Make the Creamy Sun-Dried Tomato Sauce
6. In the same pan, add the garlic and cook for 30 seconds until fragrant.
7. Add the sun-dried tomatoes and sauté for another 1-2 minutes.
8. Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits.
9. Lower the heat and stir in the heavy cream, Italian seasoning, and red pepper flakes.
10. Add the parmesan cheese, stirring until melted and smooth.
4. Combine Everything
1. Return the cooked chicken to the pan.
2. Add the cooked fettuccine, tossing to coat in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
3. Stir in the fresh spinach, if using, and let it wilt for 1 minute.
5. Serve & Garnish
1. Divide the pasta among plates.
2. Garnish with fresh basil and extra parmesan cheese.
3. Serve immediately and enjoy!
Nutritional Information
High in Protein
Rich in Calcium
Notes & Tips
Pasta Choice: Fettuccine works best, but you can substitute it with linguine, penne, or spaghetti.
Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. If using dry-packed, soak them in warm water before chopping.
Lighter Option: Use half-and-half instead of heavy cream, and reduce the parmesan slightly.
Add Veggies: Spinach, mushrooms, or cherry tomatoes make great additions.
Make Ahead: The sauce can be made 1 day in advance and stored in the fridge. Reheat gently before mixing with pasta.