Go Back
Step into the comforting embrace of Italian cuisine with our delightful Creamy Sun-Dried Tomato and Chicken Fettuccine recipe. This dish is a celebration of flavors, combining tender pieces of chicken with the rich, tangy notes of sun-dried tomatoes, all enveloped in a velvety cream sauce. Served over perfectly cooked fettuccine, this dish promises to elevate any dinner table, whether it's a casual weeknight meal or a special occasion gathering.

Creamy Sun-Dried Tomato and Chicken Fettuccine

Indulge in the rich flavors of Creamy Sun-Dried Tomato and Chicken Fettuccine. This delightful dish combines tender chicken and tangy sun-dried tomatoes in a velvety cream sauce, served over perfectly cooked fettuccine. Learn how to craft this Italian classic with our easy step-by-step guide. From selecting the right ingredients to expert cooking tips, you'll create a restaurant-quality meal to impress at any dinner gathering. Enjoy every comforting bite!
Print Recipe Pin Recipe

Ingredients
  

12 oz fettuccine pasta

1 lb chicken breast, boneless and skinless, cut into bite-sized pieces

3 tbsp olive oil, divided

4 cloves garlic, minced

1 cup sun-dried tomatoes in oil, drained and roughly chopped

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

1 tsp Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Crushed red pepper flakes (optional for heat)

Instructions
 

Cook the Fettuccine: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

    Sauté the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until it's golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for an additional 2-3 minutes.

        Make it Creamy: Pour in the heavy cream and chicken broth; bring the mixture to a simmer. Stir in the Italian seasoning and adjust the seasoning with salt and pepper to taste.

          Combine: Reduce the heat to low and slowly stir in the grated Parmesan cheese until melted and creamy. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.

            Finish the Dish: Add the cooked chicken and fettuccine to the sauce, tossing everything together until well combined and the pasta is coated with the sauce.

              Serve: Plate the creamy fettuccine and garnish with fresh basil leaves and crushed red pepper flakes if desired for a touch of heat.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings