This Creamy Sun-Dried Tomato and Chicken Fettuccine is a rich, flavorful, and comforting pasta dish that’s perfect for a cozy dinner. The juicy chicken, velvety garlic-infused cream sauce, and tangy sun-dried tomatoes come together beautifully, coating the fettuccine in a luxurious, cheesy sauce.
This easy one-pan meal is restaurant-worthy but simple enough to make at home in under 30 minutes. Let’s get cooking!
Ingredients for Creamy Sun-Dried Tomato and Chicken Fettuccine (Serves 4)
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced thinly or cubed) – Juicy protein for the dish.
- Salt & black pepper (to taste) – Essential for seasoning.
- 1 teaspoon Italian seasoning – Adds herby depth.
- ½ teaspoon red pepper flakes (optional) – For a subtle kick.
- 2 tablespoons olive oil (or sun-dried tomato oil) – For extra flavor and crispy edges.
For the Sauce:
- 3 cloves garlic (minced) – Gives the sauce a deep, aromatic flavor.
- ½ cup sun-dried tomatoes (chopped, packed in oil, drained) – Sweet, tangy, and rich in umami.
- 1 ½ cups heavy cream – The key to a creamy, luscious sauce.
- ½ cup chicken broth – Adds extra depth and lightens the sauce slightly.
- ½ cup grated Parmesan cheese – Salty, nutty, and perfect for thickening.
- 1 teaspoon Dijon mustard (optional) – Enhances the creaminess with a slight tang.
- Salt & black pepper (to taste) – Adjust to preference.
- ¼ teaspoon paprika (optional) – Adds warmth and color.
- 1 cup fresh spinach (optional) – Adds a pop of color and nutrients.
For the Pasta:
- 12 oz fettuccine (or any pasta of choice) – A classic, creamy sauce-friendly pasta.
- Salt (for boiling water) – Essential for flavoring the pasta.
For Garnish (Optional but Recommended!):
- Fresh basil (chopped) – A burst of freshness.
- Extra Parmesan cheese – Because more cheese is always a good idea!
- Cracked black pepper & red pepper flakes – For extra flavor.
How to Make Creamy Sun-Dried Tomato and Chicken Fettuccine
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to package instructions until al dente.
- Drain, reserving ½ cup of pasta water, and set aside.
Step 2: Cook the Chicken
- Season the chicken pieces with salt, pepper, Italian seasoning, and red pepper flakes.
- Heat olive oil (or sun-dried tomato oil) in a large skillet over medium-high heat.
- Add the chicken and cook for 4-5 minutes per side until golden brown and fully cooked.
- Remove from the pan and set aside.
Step 3: Make the Creamy Sun-Dried Tomato Sauce
- In the same pan, add a little more olive oil if needed.
- Sauté the garlic for 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes and stir for 1 minute to release their flavor.
- Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the pan.
- Stir in the heavy cream, Parmesan cheese, Dijon mustard, paprika, salt, and black pepper.
- Simmer for 3-4 minutes, until the sauce thickens slightly.
Step 4: Combine Everything
- Return the cooked chicken to the pan and let it warm in the sauce.
- Add the cooked fettuccine and toss until fully coated in the sauce.
- If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- Stir in fresh spinach if using, and cook just until wilted.
Step 5: Garnish & Serve
- Sprinkle with fresh basil, extra Parmesan, and cracked black pepper.
- Serve hot with garlic bread or a fresh side salad.
- Enjoy every creamy, cheesy, and sun-dried tomato-infused bite!
Tips for the Best Creamy Sun-Dried Tomato and Chicken Fettuccine
✔ Use Sun-Dried Tomato Oil – Instead of regular olive oil, use the oil from the sun-dried tomatoes jar for extra flavor.
✔ Don’t Overcook the Chicken – To keep it juicy, cook just until golden brown and remove from heat.
✔ Make It Lighter – Swap half-and-half or whole milk for heavy cream to reduce calories.
✔ Want It Spicier? Add extra red pepper flakes or a pinch of cayenne pepper.
✔ Prefer a Vegetarian Version? Skip the chicken and add mushrooms, zucchini, or tofu for a meatless option.
Storage & Reheating
How to store leftovers:
- Keep in an airtight container in the fridge for up to 3 days.
How to reheat:
- Stovetop: Add a splash of cream or broth and warm over medium-low heat.
- Microwave: Heat in 30-second intervals, stirring between each.
Can I freeze this dish?
- The sauce may separate when frozen, but you can freeze it for up to 2 months.
- Thaw in the fridge overnight and reheat with a little extra cream or broth to restore the texture.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! Penne, rigatoni, or spaghetti all work well in this dish.
What can I serve with this pasta?
- Garlic bread – Perfect for soaking up the creamy sauce.
- A fresh green salad – For a refreshing contrast.
- Roasted vegetables – Such as asparagus or zucchini.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes! However, fresh tomatoes will add more liquid and less concentrated flavor. You may need to cook them longer to reduce the moisture.
Conclusion
This Creamy Sun-Dried Tomato and Chicken Fettuccine is the perfect mix of rich, creamy, and tangy flavors, making it an easy yet indulgent meal. Whether you’re cooking for a special occasion or just want a restaurant-quality dish at home, this recipe is guaranteed to impress!
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