If you love rich, creamy pasta dishes, then this Creamy Sun-Dried Tomato and Chicken Fettuccine is perfect for you! Juicy chicken breast, garlic-infused cream sauce, and tangy sun-dried tomatoes create an unforgettable combination. This dish delivers restaurant-quality flavors while being quick and easy to prepare at home.
With simple pantry ingredients, this pasta comes together in just 30 minutes, making it ideal for busy weeknights or a cozy weekend dinner. Whether you’re cooking for your family or hosting guests, this dish is guaranteed to impress. Serve it with a crisp side salad and garlic bread for the ultimate comforting meal.
Why You Will Love Making This Recipe
- Rich & Flavorful: The sun-dried tomatoes and garlic-infused cream sauce create a bold and irresistible taste.
- Quick & Easy: Ready in under 30 minutes with minimal prep work.
- One-Pan Wonder: Less cleanup, more deliciousness.
- Perfect for Any Occasion: Whether for a casual family dinner or a date night meal, this dish is always a hit.
- Customizable: Add spinach, mushrooms, or extra Parmesan for variety!
This Creamy Sun-Dried Tomato and Chicken Fettuccine is a crowd-pleaser that will quickly become a go-to recipe in your kitchen.
Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breast (sliced)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & pepper to taste
For the Sauce & Pasta:
- 10 oz fettuccine pasta
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- ½ tsp black pepper
- 1 tbsp fresh basil, chopped
Equipment Used:
- Large skillet
- Medium saucepan
- Tongs or wooden spoon
- Measuring cups & spoons
Directions & Instructions
1. Cook the Pasta:
- Bring a pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
2. Cook the Chicken:
- Heat olive oil in a skillet over medium-high heat.
- Add chicken slices, season with Italian seasoning, paprika, salt, and pepper.
- Cook for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
3. Prepare the Sauce:
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add sun-dried tomatoes and cook for 2 minutes.
- Pour in chicken broth and heavy cream, then stir in Parmesan cheese, black pepper, and basil. Let it simmer for 3-4 minutes until thickened.
4. Combine & Serve:
- Toss in the cooked pasta, mixing well to coat with the sauce.
- Add the chicken back to the pan, stir, and let heat through.
- Garnish with fresh basil and extra Parmesan before serving!
Nutritional Information
Per serving:
- Calories: 600
- Protein: 44g
- Carbohydrates: 55g
- Fat: 32g
- Sodium: 860mg
For a lighter version, swap half-and-half for heavy cream or use zucchini noodles instead of fettuccine.
Prep Time and Cook Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations:
- Spicy Kick: Add red pepper flakes for extra heat.
- Extra Veggies: Stir in spinach or mushrooms for a nutritious twist.
- Gluten-Free: Use gluten-free pasta or zucchini noodles.
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breast?
Yes! Boneless, skinless chicken thighs work great and add extra juiciness.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or broth.
3. Can I make this ahead of time?
Yes! Cook the chicken and sauce separately, then mix fresh pasta when serving.
Pro Tips By Lyndy
- Use freshly grated Parmesan for the best flavor.
- Don’t overcook the chicken—it should be juicy and tender.
- Let the sauce simmer to thicken before adding pasta.
Serving Suggestions
- Serve with garlic bread or a fresh side salad.
- Enjoy with a glass of white wine for a luxurious meal.
- Pair with roasted vegetables like asparagus or zucchini.
Creamy Sun-Dried Tomato and Chicken Fettuccine : A Rich & Flavorful Pasta Dish
If you love rich, creamy pasta dishes, then this Creamy Sun-Dried Tomato and Chicken Fettuccine is perfect for you
- Large skillet
- Medium saucepan
- Tongs or wooden spoon
- Measuring cups & spoons
For the Chicken:
- 1 lb boneless (skinless chicken breast (sliced))
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & pepper to taste
For the Sauce & Pasta:
- 10 oz fettuccine pasta
- 3 tbsp butter
- 4 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- ½ tsp black pepper
- 1 tbsp fresh basil (chopped)
- Cook the Pasta:
- Bring a pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
- Cook the Chicken:
- Heat olive oil in a skillet over medium-high heat.
- Add chicken slices, season with Italian seasoning, paprika, salt, and pepper.
- Cook for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
- Prepare the Sauce:
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add sun-dried tomatoes and cook for 2 minutes.
- Pour in chicken broth and heavy cream, then stir in Parmesan cheese, black pepper, and basil. Let it simmer for 3-4 minutes until thickened.
- Combine & Serve:
- Toss in the cooked pasta, mixing well to coat with the sauce.
- Add the chicken back to the pan, stir, and let heat through.
- Garnish with fresh basil and extra Parmesan before serving!
Use freshly grated Parmesan for the best flavor.
Don’t overcook the chicken—it should be juicy and tender.
Let the sauce simmer to thicken before adding pasta.