Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe

Creamy Sun-Dried Tomato and Chicken Fettuccine is a rich, indulgent dish that combines tender fettuccine pasta with a creamy, savory sauce made from sun-dried tomatoes, garlic, and Parmesan cheese. This flavorful pasta is perfect for a comforting weeknight dinner or a special occasion meal. The sun-dried tomatoes bring a tangy, slightly sweet flavor that pairs beautifully with the creaminess of the sauce and the savory chicken. With just a few simple ingredients, you can create a dish that feels gourmet yet is easy to prepare in under 30 minutes. Whether you’re a fan of creamy pasta dishes or looking for something to impress guests, this creamy sun-dried tomato and chicken fettuccine is sure to satisfy every craving. The dish is aromatic, flavorful, and truly comforting—everything you could want in a pasta recipe. With a dash of red pepper flakes for heat and fresh basil to garnish, this dish will surely become a favorite in your recipe collection.

Why You’ll Love This Recipe

1. Quick and Easy

This dish comes together in just 30 minutes, making it perfect for busy evenings when you want something indulgent yet easy to make.

2. Rich and Creamy

The combination of heavy cream, Parmesan cheese, and sun-dried tomatoes creates a luxuriously creamy sauce that coats the fettuccine beautifully.

3. Packed with Flavor

The sun-dried tomatoes add depth, while garlic and Italian seasoning elevate the dish, bringing out rich, savory flavors.

4. Versatile

You can easily adjust the recipe by adding extra veggies like spinach, mushrooms, or even some red bell peppers for added texture and flavor.

5. Perfect for Any Occasion

Whether you’re hosting a dinner party, celebrating a special occasion, or just enjoying a comforting meal at home, this dish is always a hit.

Ingredients

• Fettuccine
• Olive oil
• Chicken breasts, sliced into thin strips
• Garlic powder
• Italian seasoning
• Salt and black pepper
• Sun-dried tomatoes, chopped (oil-packed)
• Garlic cloves, minced
• Heavy cream
• Chicken broth
• Grated Parmesan cheese
• Red pepper flakes (optional)
• Fresh basil, chopped (for garnish)

Variations

• Add Vegetables: You can include spinach, mushrooms, or sun-dried tomatoes for extra color, flavor, and nutrition.
• Use Shrimp Instead of Chicken: If you prefer seafood, substitute the chicken with shrimp for a seafood-inspired version.
• Make it Spicy: Add more red pepper flakes or a pinch of cayenne pepper for an extra kick of heat.
• Dairy-Free Option: For a dairy-free version, use coconut cream instead of heavy cream and a dairy-free Parmesan alternative.
• Gluten-Free: Substitute the fettuccine with gluten-free pasta to make the dish gluten-free.

How to Make the Recipe

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions, about 8-10 minutes, or until al dente. Drain and set aside.

Step 2: Cook the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken breasts, season with garlic powder, Italian seasoning, salt, and black pepper. Cook the chicken for about 5-6 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.

Step 3: Make the Sauce

In the same skillet, add the sun-dried tomatoes and minced garlic. Sauté for 1-2 minutes until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.

Step 4: Add the Parmesan and Chicken

Once the sauce has thickened, stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Add the cooked chicken back into the skillet and toss everything to coat in the sauce.

Step 5: Combine with Fettuccine

Add the cooked fettuccine to the skillet, tossing to combine and ensuring the pasta is well-coated with the creamy sauce. If the sauce is too thick, add a splash of chicken broth to reach the desired consistency.

Step 6: Garnish and Serve

Serve the pasta immediately, garnished with fresh basil and a sprinkle of Parmesan cheese. If desired, drizzle with extra balsamic glaze or a dash of red pepper flakes for an extra kick.

Tips for Making the Recipe

• Use Oil-Packed Sun-Dried Tomatoes: The oil-packed sun-dried tomatoes impart a deeper, richer flavor to the dish compared to the dry-packed variety.
• Don’t Overcook the Chicken: Cook the chicken just until it’s no longer pink in the center to keep it juicy and tender.
• Adjust Sauce Consistency: If the sauce becomes too thick, you can thin it with a little extra chicken broth or even some pasta water.
• Add Fresh Herbs: Fresh basil or parsley adds a burst of freshness and color to the final dish.
• Make It Ahead: You can prepare the chicken and sauce ahead of time, then simply combine with the pasta when ready to serve.

How to Serve

Serve this creamy sun-dried tomato and chicken fettuccine as a main dish with a side of garlic bread, a simple salad, or roasted vegetables. A glass of white wine, such as Chardonnay or Sauvignon Blanc, would complement the richness of the dish beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover fettuccine in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a little chicken broth to loosen the sauce.

Freezing

This dish can be frozen, though the cream-based sauce may separate slightly when thawed. To freeze, store the pasta and sauce in an airtight container for up to 2 months. Reheat slowly in a skillet, adding extra cream or broth to bring the sauce back together.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or cream to help bring the sauce back to its original consistency.

FAQs

1. Can I use a different type of pasta?

Yes, you can use any pasta you prefer—penne, rigatoni, or spaghetti would all work well.

2. Can I use half-and-half instead of heavy cream?

Yes, you can substitute half-and-half for a lighter version of the sauce, but it won’t be as rich and creamy as using heavy cream.

3. Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes can be used, but they won’t provide the same deep, tangy flavor. If using fresh, consider roasting them first for added flavor.

4. Can I make this dish ahead of time?

Yes, you can cook the chicken and sauce ahead of time, then store them separately. When ready to serve, simply cook the pasta and combine everything.

5. Can I use a different cheese?

You can substitute Parmesan cheese with Pecorino Romano or Asiago for a different flavor profile.

6. Is this dish spicy?

The red pepper flakes are optional, so you can skip them if you prefer a mild dish.

7. Can I make this recipe dairy-free?

Yes, substitute the heavy cream with coconut cream and use a dairy-free cheese for a dairy-free version.

8. Can I add vegetables to this dish?

Yes, you can add vegetables like spinach, mushrooms, or zucchini to the sauce for extra flavor and nutrition.

9. How can I make the sauce thicker?

If the sauce isn’t thick enough, allow it to simmer for a few more minutes to reduce. You can also add a bit of grated Parmesan to thicken it up.

10. Can I freeze the leftovers?

Yes, you can freeze the dish, but the cream sauce may separate when reheated. Add a bit of cream or broth to help restore its creamy texture when reheating.

Conclusion

Creamy Sun-Dried Tomato and Chicken Fettuccine is a decadent, flavorful dish that brings together the richness of cream, the tang of sun-dried tomatoes, and the savory goodness of chicken. With its quick prep time and simple ingredients, it’s perfect for weeknight dinners, yet sophisticated enough for entertaining. The creamy sauce combined with perfectly cooked fettuccine will make this dish a go-to favorite in your recipe rotation. Whether served on its own or with a side of vegetables or garlic bread, it’s a satisfying meal that’s guaranteed to impress.

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