Description
This Creamy Sun-Dried Tomato and Chicken Fettuccine is a rich, indulgent pasta dish bursting with bold flavors. Tender chicken, a luscious garlic parmesan sauce, and tangy sun-dried tomatoes make this an irresistible meal for any night of the week!
Ingredients
Scale
For the Pasta & Chicken:
- 12 oz fettuccine
- 2 tbsp olive oil
- 2 chicken breasts, sliced into strips
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
For the Creamy Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 1 tsp red pepper flakes (optional, for heat)
- ½ tsp paprika
- 1 cup baby spinach (optional, for freshness)
For Garnish:
- Extra Parmesan cheese
- Fresh basil
Instructions
1️⃣ Cook the Pasta:
- Boil fettuccine according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
2️⃣ Cook the Chicken:
- Heat olive oil in a skillet over medium heat.
- Season chicken with salt, pepper, and Italian seasoning.
- Sauté for 5-6 minutes per side, until golden and cooked through. Remove and set aside.
3️⃣ Make the Creamy Sauce:
- In the same pan, melt butter and sauté garlic until fragrant (~30 seconds).
- Stir in heavy cream, chicken broth, Parmesan, sun-dried tomatoes, red pepper flakes, and paprika. Simmer for 2-3 minutes until slightly thickened.
4️⃣ Combine Everything:
- Add the cooked fettuccine and chicken to the sauce.
- Toss in baby spinach (if using) and stir until wilted.
- If the sauce is too thick, add a bit of reserved pasta water.
5️⃣ Serve & Garnish:
- Top with extra Parmesan and fresh basil.
- Serve hot and enjoy!
Notes
✔️ Sun-Dried Tomato Choice: Use oil-packed sun-dried tomatoes for extra flavor, or rehydrate dry ones in warm water.
✔️ Thicker Sauce? Let it simmer longer or add more Parmesan.
✔️ Make it lighter: Swap heavy cream for half-and-half or Greek yogurt.
✔️ Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 620 kcal
- Carbohydrates: 50g
- Protein: 35g