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
Scale
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.
