If you are craving a creamy, comforting pasta dish that feels like a warm hug on a plate, then the Fettuccine Alfredo with Chicken and Sundried Tomatoes Recipe is exactly what you need. This dish masterfully combines tender chicken, the luscious creaminess of Alfredo sauce, and the vibrant burst of sweet and tangy sundried tomatoes, creating a harmony of flavors that will make any mealtime special. It’s simple enough for a weeknight dinner yet impressive enough to serve at your next gathering.
Ingredients You’ll Need
Gathering fresh, straightforward ingredients is the key to making this dish shine. Each element plays a vital role in building the rich, silky texture and well-rounded flavor profile that define this Fettuccine Alfredo with Chicken and Sundried Tomatoes Recipe.
- 12 oz fettuccine pasta: This broad, flat pasta holds the creamy sauce perfectly, providing a satisfying bite every time.
- 1 lb boneless skinless chicken breast, diced: Adds hearty protein and tender texture that complements the sauce beautifully.
- 1 cup sundried tomatoes in oil, drained and chopped: Brings an intense, sweet, and slightly tangy flavor that lifts the entire dish.
- 1 tablespoon oil from sundried tomato jar: This flavorful oil imparts a subtle richness and depth when cooking the chicken.
- 2 tablespoons butter: Provides a luscious base for sautéing the garlic and building the creamy sauce.
- 3 cloves garlic, minced: Adds aromatic warmth and a gentle bite, essential to balance the richness.
- 1 ½ cups heavy cream: The heart of the Alfredo sauce that creates that silky smooth texture you love.
- 1 cup freshly grated Parmesan cheese: Melts into the sauce to add savory, nutty flavor and a lovely creamy consistency.
- 1 teaspoon Italian seasoning: A blend of herbs that brings a fragrant, herbal touch to the chicken and sauce.
- ½ teaspoon salt: Enhances all the flavors without overpowering them.
- ½ teaspoon black pepper: Adds a subtle heat and depth.
- 2 tablespoons fresh parsley, chopped (for garnish): Offers a fresh, vibrant finish and a pop of color on this creamy dish.
How to Make Fettuccine Alfredo with Chicken and Sundried Tomatoes Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Cooking the fettuccine until it is al dente ensures the noodles have just the right firmness to hold the sauce. Don’t forget to reserve half a cup of pasta water before draining – this trick helps to adjust the sauce consistency later on if needed.
Step 2: Prepare the Chicken
Heat the tablespoon of sundried tomato oil in a large skillet over medium-high heat. Season your diced chicken breast with salt, black pepper, and Italian seasoning before adding it to the pan. Cook until the chicken turns golden and is thoroughly cooked inside, which usually takes about 5-6 minutes. Once done, remove the chicken and set it aside while you make the sauce.
Step 3: Sauté Garlic and Sundried Tomatoes
Keeping all those lovely flavors in the same skillet, melt the butter and add the minced garlic, sautéing it just for 30 seconds to release its fragrant aroma without burning. Then, toss in the sundried tomatoes and cook for another minute, letting their sweetness infuse the butter and garlic perfectly.
Step 4: Make the Alfredo Sauce
Pour the heavy cream into the skillet and bring it to a gentle simmer. Slowly stir in the freshly grated Parmesan cheese, allowing it to melt smoothly into the cream, creating the signature rich, velvety Alfredo sauce. If the sauce feels too thick, add a splash of the reserved pasta water and stir to loosen it just right.
Step 5: Combine Chicken and Pasta
Return the cooked chicken and al dente fettuccine to the skillet. Toss everything gently but thoroughly, so each noodle and chunk of chicken is coated with that indulgent, creamy sauce. Let everything cook together for 1 to 2 more minutes to warm through perfectly and meld the flavors.
Step 6: Serve with Fresh Parsley
Plate your Fettuccine Alfredo with Chicken and Sundried Tomatoes Recipe while it’s hot, scattering the fresh chopped parsley over the top. The green color brings a fresh contrast to the rich creaminess, making each serving look as good as it tastes.
How to Serve Fettuccine Alfredo with Chicken and Sundried Tomatoes Recipe
Garnishes
Fresh parsley is a classic choice that brings brightness and color to this creamy dish. You can also sprinkle extra grated Parmesan cheese for added cheesiness or even a pinch of crushed red pepper flakes for a subtle kick if you enjoy a little heat.
Side Dishes
This recipe pairs wonderfully with a crisp green salad dressed in a light vinaigrette, which balances the richness of the Alfredo sauce. Garlic bread or warm focaccia is also fantastic for soaking up every delicious drop of sauce on the plate.
Creative Ways to Present
For a crowd-pleaser, serve this Fettuccine Alfredo with Chicken and Sundried Tomatoes Recipe in individual shallow bowls and garnish each dish with a sprig of fresh basil or a lemon wedge on the side for a subtle citrus brightness just before eating.
Make Ahead and Storage
Storing Leftovers
Leftover Fettuccine Alfredo with Chicken and Sundried Tomatoes Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the pasta from drying out, consider adding a splash of cream or milk before reheating.
Freezing
While freezing Alfredo pasta dishes isn’t ideal due to the creaminess, you can freeze the cooked chicken and sundried tomatoes separately in a freezer-safe container for up to 2 months. Thaw and combine with freshly made Alfredo sauce and pasta when ready to enjoy.
Reheating
Gently reheat leftovers in a skillet over low heat, stirring frequently and adding a bit of cream or milk to restore that velvety texture. Microwave reheating works too, but be sure to cover the dish and stir occasionally for even warming.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is ideal for holding the creamy sauce, you can substitute with linguine, penne, or even tagliatelle depending on your preference. Just make sure to adjust the cooking time accordingly.
Is it okay to use sun-dried tomatoes packed in water instead of oil?
You can, but remember to add a bit of olive oil when cooking to bring in extra richness since you won’t have the flavorful tomato oil. The taste will be slightly different but still delicious.
How can I make this recipe lighter?
To lighten up the dish, you can substitute half-and-half or whole milk for the heavy cream and reduce the amount of butter. Keep the cheese but use slightly less to maintain flavor while cutting calories.
Can I prepare parts of this recipe ahead of time?
Yes, you can dice and season the chicken in advance and even drain the sundried tomatoes early. Cook the pasta fresh for the best texture, and make or heat the sauce just before serving to keep everything tasting fresh.
What can I use if I don’t have Italian seasoning?
A mix of dried basil, oregano, thyme, and rosemary works great as a substitute. You can also simply use fresh herbs if you have them, such as basil and parsley, to keep the herbal notes vibrant.
Final Thoughts
This Fettuccine Alfredo with Chicken and Sundried Tomatoes Recipe is like a warm embrace on a plate – comforting, satisfying, and bursting with flavor in every bite. It’s one of those dishes that feels special without requiring hours in the kitchen, making it perfect for any day you want to treat yourself or your loved ones. Give it a try, and I promise it will become one of your go-to favorites before you know it!
Print
Fettuccine Alfredo with Chicken and Sundried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy and flavorful Fettuccine Alfredo with Chicken and Sundried Tomatoes combines tender chicken breast, rich Alfredo sauce, and the tangy sweetness of sundried tomatoes. Ready in just 30 minutes, this dish is perfect for a satisfying weeknight dinner that tastes like a restaurant-quality meal.
Ingredients
Pasta
- 12 oz fettuccine pasta
Chicken and Sundried Tomatoes
- 1 lb boneless skinless chicken breast, diced
- 1 cup sundried tomatoes in oil, drained and chopped
- 1 tablespoon oil from sundried tomato jar
Sauce and Seasoning
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta cooking water before draining the pasta. Set the pasta aside.
- Cook Chicken: Heat 1 tablespoon of oil from the sundried tomato jar in a large skillet over medium-high heat. Add the diced chicken breast, season with salt, pepper, and Italian seasoning. Cook the chicken until it turns golden brown and is fully cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Sundried Tomatoes: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped sundried tomatoes and cook for an additional 1 minute to release their flavor.
- Prepare Alfredo Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the freshly grated Parmesan cheese, stirring constantly until the cheese melts and the sauce becomes smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Combine Ingredients: Return the cooked chicken and the drained fettuccine pasta to the skillet. Toss everything together to coat the pasta and chicken evenly with the Alfredo sauce. Cook for 1-2 minutes more to heat through and allow the flavors to meld.
- Serve: Serve the Fettuccine Alfredo hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Notes
- Reserve some pasta water to adjust the consistency of the Alfredo sauce as needed.
- You can substitute chicken with shrimp or mushrooms for a different protein option.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Use freshly grated Parmesan cheese for best melting and flavor results.
- To make it gluten-free, substitute regular fettuccine with gluten-free pasta.
