There’s something so comforting about a big bowl of creamy pasta, especially when it’s packed with flavor like this Creamy Sun-Dried Tomato and Chicken Fettuccine. This dish brings together tender, juicy chicken, sun-dried tomatoes bursting with sweetness, and a rich, garlicky cream sauce that clings to every strand of fettuccine.
It’s the kind of meal that feels fancy enough for a special occasion but is easy enough to make on a busy weeknight. The sun-dried tomatoes add a depth of flavor that pairs beautifully with the creamy sauce, making each bite irresistible. Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to be a hit.
Why You’ll Love This Recipe
- Rich and creamy – The sauce is velvety smooth and coats the pasta perfectly.
- Packed with flavor – Sun-dried tomatoes add a sweet and tangy punch, while garlic and herbs bring warmth to every bite.
- Easy to make – Ready in about 30 minutes, making it ideal for busy weeknights.
- Restaurant-quality at home – This dish tastes like something you’d order at your favorite Italian restaurant.
Ingredients You’ll Need
- Fettuccine pasta – 12 oz
- Chicken breast – 2, boneless and skinless, sliced into thin strips
- Olive oil – 2 tablespoons
- Garlic – 4 cloves, minced
- Sun-dried tomatoes – ½ cup, chopped
- Heavy cream – 1 ½ cups
- Chicken broth – ½ cup
- Parmesan cheese – ¾ cup, grated
- Italian seasoning – 1 teaspoon
- Crushed red pepper flakes – ½ teaspoon (optional, for a little heat)
- Salt – to taste
- Black pepper – to taste
- Fresh basil – for garnish, chopped
How to Make Creamy Sun-Dried Tomato and Chicken Fettuccine
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Before draining, reserve about ½ cup of pasta water—this can help adjust the sauce consistency later. Drain the pasta and set it aside.
Step 2: Cook the Chicken
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken, season with salt and black pepper, and cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through. Once done, transfer the chicken to a plate and set it aside.
Step 3: Make the Creamy Sun-Dried Tomato Sauce
In the same skillet, add another 1 tablespoon of olive oil and toss in the minced garlic. Sauté for about 30 seconds until fragrant, then stir in the chopped sun-dried tomatoes. Let them cook for about 1-2 minutes, releasing their flavor into the oil.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds so much flavor! Next, lower the heat and stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Let the sauce simmer gently for about 3-4 minutes until it thickens slightly.
Step 4: Combine Everything
Return the cooked chicken to the skillet and stir it into the creamy sauce. Then, add the drained fettuccine and toss everything together until the pasta is well coated. If the sauce seems too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
Step 5: Serve and Enjoy
Taste the pasta and adjust the seasoning with a little more salt and pepper if needed. Serve hot, garnished with freshly chopped basil and an extra sprinkle of Parmesan cheese.
Helpful Tips
- Don’t overcook the pasta – Fettuccine should be cooked al dente so it holds up well in the creamy sauce.
- Slice the chicken evenly – This ensures all pieces cook at the same rate, preventing some from being dry while others are undercooked.
- Use good-quality sun-dried tomatoes – The ones packed in oil tend to be more flavorful and tender than the dry-packed versions.
- Adjust the sauce consistency – If the sauce is too thick, add a little pasta water; if it’s too thin, let it simmer for an extra minute.
- Make it extra cheesy – Stir in more Parmesan for an even richer, cheesier sauce.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian-friendly (if made without chicken)
Notes
- You can swap fettuccine for linguine, penne, or spaghetti if that’s what you have on hand.
- If you want a lighter version, you can substitute half-and-half for heavy cream.
- For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.
Nutritional Information (Per Serving)
- Calories: ~550
- Protein: ~35g
- Carbohydrates: ~50g
- Fat: ~25g
- Saturated Fat: ~12g
- Cholesterol: ~95mg
- Fiber: ~3g
- Sugar: ~6g
Frequently Asked Questions
Can I use a different type of pasta?
Yes! While fettuccine is great for holding onto the creamy sauce, you can use any pasta you like, such as penne, linguine, or even rigatoni.
What can I use instead of heavy cream?
You can use half-and-half or a mixture of milk and a little cream cheese for a similar texture.
How do I make this dish spicier?
Add more crushed red pepper flakes or a pinch of cayenne pepper to increase the heat.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can make it ahead and reheat it. Just be sure to add a splash of broth or milk when reheating to keep the sauce creamy.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: This dish doesn’t freeze well due to the creamy sauce, which can separate when thawed.
- Reheating: Warm on the stovetop over low heat with a splash of broth or milk to restore the creamy texture.
Related Recipes
If you loved this Creamy Sun-Dried Tomato and Chicken Fettuccine, try these other delicious pasta dishes:
Conclusion
This Creamy Sun-Dried Tomato and Chicken Fettuccine is the ultimate comfort food—rich, flavorful, and incredibly satisfying. It’s an easy way to bring restaurant-quality pasta to your dinner table with minimal effort. Whether you’re cooking for a special night in or just need a quick and delicious meal, this recipe won’t disappoint.
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Creamy Sun-Dried Tomato and Chicken Fettuccine
Description
There’s something so comforting about a big bowl of creamy pasta, especially when it’s packed with flavor like this Creamy Sun-Dried Tomato and Chicken Fettuccine. This dish brings together tender, juicy chicken, sun-dried tomatoes bursting with sweetness, and a rich, garlicky cream sauce that clings to every strand of fettuccine.
It’s the kind of meal that feels fancy enough for a special occasion but is easy enough to make on a busy weeknight. The sun-dried tomatoes add a depth of flavor that pairs beautifully with the creamy sauce, making each bite irresistible. Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to be a hit.
Ingredients
- Fettuccine pasta – 12 oz
- Chicken breast – 2, boneless and skinless, sliced into thin strips
- Olive oil – 2 tablespoons
- Garlic – 4 cloves, minced
- Sun-dried tomatoes – ½ cup, chopped
- Heavy cream – 1 ½ cups
- Chicken broth – ½ cup
- Parmesan cheese – ¾ cup, grated
- Italian seasoning – 1 teaspoon
- Crushed red pepper flakes – ½ teaspoon (optional, for a little heat)
- Salt – to taste
- Black pepper – to taste
- Fresh basil – for garnish, chopped
Instructions
Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Before draining, reserve about ½ cup of pasta water—this can help adjust the sauce consistency later. Drain the pasta and set it aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken, season with salt and black pepper, and cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and cooked through. Once done, transfer the chicken to a plate and set it aside.
In the same skillet, add another 1 tablespoon of olive oil and toss in the minced garlic. Sauté for about 30 seconds until fragrant, then stir in the chopped sun-dried tomatoes. Let them cook for about 1-2 minutes, releasing their flavor into the oil.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds so much flavor! Next, lower the heat and stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Let the sauce simmer gently for about 3-4 minutes until it thickens slightly.
Return the cooked chicken to the skillet and stir it into the creamy sauce. Then, add the drained fettuccine and toss everything together until the pasta is well coated. If the sauce seems too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
Taste the pasta and adjust the seasoning with a little more salt and pepper if needed. Serve hot, garnished with freshly chopped basil and an extra sprinkle of Parmesan cheese.
Notes
- You can swap fettuccine for linguine, penne, or spaghetti if that’s what you have on hand.
- If you want a lighter version, you can substitute half-and-half for heavy cream.
- For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.