There’s something irresistibly comforting about pasta dishes that combine creamy textures with bright, savory flavors, and this Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe hits all those notes just perfectly. Tender chicken breasts cooked to juicy perfection meet a luscious sauce bursting with the tang of sun-dried tomatoes and the richness of Parmesan and cream, all tossed together with long ribbons of fettuccine. It’s a dish that feels both luxurious and homey, making it perfect for everything from weeknight dinners to impressing friends at your next gathering.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients that each bring an essential element to the table. From the olive oil that starts the cooking process to the fresh herbs that brighten every bite, these ingredients combine to create a symphony of flavor and texture in your dish.
- Olive oil: A healthy fat that provides the perfect base for cooking the chicken and garlic.
- Chicken breasts: Lean and tender protein that soaks up every bit of sauce.
- Salt and black pepper: Foundational seasonings to enhance the natural flavors.
- Garlic cloves, minced: Adds aromatic depth and a subtle bite.
- Sun-dried tomatoes, chopped: The star ingredient delivering punchy umami and vibrant color.
- Heavy cream: Creates the luxuriously rich base of the sauce.
- Chicken broth: Adds moisture and subtle savory notes to balance the cream.
- Grated Parmesan cheese: Brings a nutty, salty complexity to the sauce.
- Fettuccine pasta: The perfect wide noodle to catch the sauce with every bite.
- Fresh basil and parsley, chopped: Bright herbs that give freshness and elevate the dish.
- Red pepper flakes (optional): A pinch of heat for those who love a little kick.
- Shredded mozzarella cheese: Melts into the sauce for extra creaminess and gooey texture.
How to Make Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe
Step 1: Prepare and cook the chicken
Start by heating olive oil in a large skillet over medium heat, which will build a flavorful base. Season the chicken breasts generously with salt and black pepper, ensuring each side is well-coated. Cook the chicken for about 6-7 minutes per side, aiming for a golden-brown crust and juicy interior. Once cooked, transfer the chicken to a plate to rest. This step locks in moisture and sets the stage for the rest of your dish.
Step 2: Sauté garlic and sun-dried tomatoes
Use the same skillet to maximize flavor. Add minced garlic and sauté for about a minute, stirring constantly so it doesn’t burn but releases its wonderful aroma. Next, toss in the chopped sun-dried tomatoes. Let them cook for 2-3 minutes, giving their deep tangy sweetness time to infuse the oil and garlic.
Step 3: Create the creamy sauce
Pour in the heavy cream and chicken broth, stirring gently to combine these luscious liquids with your garlic and tomatoes. Allow the mixture to come to a simmer and cook for 4-5 minutes so it thickens slightly, preparing a velvety coating for the pasta. Stir in the grated Parmesan cheese and continue cooking for another couple of minutes until the sauce is smooth, creamy, and irresistible.
Step 4: Cook the fettuccine
While the sauce thickens, boil your fettuccine in salted water according to package instructions. The salted water seasons the pasta internally, enhancing flavor. Save about half a cup of pasta water before draining—this starchy liquid is a secret weapon for adjusting your sauce’s consistency later, ensuring perfect creaminess without it becoming gluey.
Step 5: Combine pasta, chicken, and sauce
Slice the rested chicken breasts into thin strips for easy mixing and eating. Add the cooked pasta directly to the skillet with the creamy sauce and gently toss to coat every strand. If the sauce seems too thick, slowly add reserved pasta water until the desired silky texture is achieved. Finally, fold in the sliced chicken along with fresh basil and parsley for a burst of vibrant flavor. If you like a little heat, sprinkle in red pepper flakes now.
Step 6: Finish with mozzarella cheese
Top the dish with shredded mozzarella cheese while it’s still warm, allowing it to melt luxuriously into the sauce. This final touch elevates the creaminess and adds a subtle stretch and gooey delight to every bite. Serve immediately for the best experience.
How to Serve Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe
Garnishes
A sprinkle of freshly chopped basil and parsley on top adds simplicity and freshness. You might also consider cracked black pepper or a few extra red pepper flakes to bring brightness and a hint of spice that contrasts beautifully with the creamy sauce.
Side Dishes
This dish pairs wonderfully with crisp green salads featuring lemon vinaigrette or even roasted vegetables like asparagus or broccoli. The fresh and vegetal sides cut through the richness of the pasta while keeping the meal balanced and satisfying.
Creative Ways to Present
For a special touch, serve the pasta in elegant shallow bowls, twirling the fettuccine into neat nests and placing the chicken strips artfully on top. A drizzle of olive oil or a few sun-dried tomato slices add visual appeal. Alternatively, a gratin-style finish under the broiler for a minute or two with extra mozzarella creates a bubbling golden crust that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The creamy sauce may thicken in the fridge, but reheating with a splash of chicken broth or milk can bring it back to that perfect luscious consistency.
Freezing
This dish freezes reasonably well, though pasta can sometimes become softer after thawing. Store in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating gently. Consider freezing the sauce and chicken separately from cooked pasta if possible for best texture retention.
Reheating
Reheat gently in a skillet over low to medium heat or in the microwave with a little added liquid to loosen the sauce. Stir frequently to ensure even warming and to bring back that amazing creamy texture that makes this dish so comforting.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs have more fat, which makes them extra juicy and flavorful, but they may need a little longer cooking time. Just adjust accordingly to ensure they’re cooked through.
What can I substitute for heavy cream?
You can use half-and-half or a combination of milk and cream cheese to keep the sauce creamy, though the texture will be slightly lighter. For dairy-free solutions, coconut cream works well but will add a different flavor profile.
Are sun-dried tomatoes necessary?
Yes, they add a distinct tang and umami flavor that defines this recipe. If you can’t find sun-dried tomatoes, chopped roasted red peppers could be a milder alternative but the taste will differ.
How do I keep the pasta from getting soggy?
Drain the pasta just as it reaches al dente and toss it quickly with the sauce. Avoid letting it sit too long after mixing, or it might soak up too much liquid and become mushy.
Can I add vegetables to this dish?
Definitely! Spinach, mushrooms, or roasted bell peppers make wonderful additions. Add them to the sauce after the tomatoes to cook along with the cream or sauté separately and fold in towards the end.
Final Thoughts
This Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe is truly a crowd-pleaser that brings warmth, flavor, and a touch of elegance to your dinner table. With its rich sauce, tender chicken, and vibrant herbs, it’s a meal you’ll want to revisit time and time again. I can’t wait for you to try it and perhaps make it a beloved favorite in your home as well.
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Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Low Salt
Description
This Creamy Sun-Dried Tomato and Chicken Fettuccine recipe combines tender chicken breasts with a rich and flavorful sun-dried tomato cream sauce, tossed with perfectly cooked fettuccine pasta. Enhanced with garlic, fresh herbs, Parmesan, and mozzarella cheese, this dish offers a comforting and elegant meal that’s perfect for any occasion.
Ingredients
Chicken and Seasoning
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Pasta and Garnish
- 8 ounces fettuccine pasta
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup mozzarella cheese, shredded
Instructions
- Heat olive oil: Heat the olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season chicken: Season the chicken breasts with salt and black pepper on both sides to enhance flavor.
- Cook chicken: Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side until fully cooked and browned.
- Remove chicken: Take the chicken breasts out of the skillet and set aside on a plate to rest.
- Sauté garlic: In the same skillet, add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
- Add sun-dried tomatoes: Add the chopped sun-dried tomatoes and cook for another 2-3 minutes, stirring occasionally to release their flavor.
- Add liquids: Pour in the heavy cream and chicken broth, stirring to combine all ingredients.
- Simmer sauce: Bring the sauce mixture to a simmer and cook for 4-5 minutes, allowing it to thicken slightly.
- Incorporate Parmesan: Stir in the grated Parmesan cheese and cook for an additional 2 minutes until melted and the sauce is creamy.
- Cook pasta: While the sauce simmers, cook the fettuccine pasta according to the package instructions in a large pot of salted boiling water.
- Drain pasta: Once cooked, drain the pasta and reserve about 1/2 cup of the pasta water to adjust sauce consistency later.
- Slice chicken: Slice the cooked chicken breasts into thin strips for easy mixing.
- Combine pasta and sauce: Add the cooked fettuccine to the skillet with the creamy sauce and toss well to coat the noodles evenly.
- Adjust sauce thickness: If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Add chicken: Incorporate the sliced chicken into the pasta and gently toss to combine.
- Add herbs and spice: Stir in chopped fresh basil and parsley; optionally sprinkle in red pepper flakes for a spicy kick.
- Add mozzarella: Top the dish with shredded mozzarella cheese and let it melt into the sauce for extra creaminess.
- Serve: Serve the creamy sun-dried tomato and chicken fettuccine immediately, garnished with extra fresh herbs if desired.
Notes
- Reserve pasta water to thin the sauce as needed for the perfect consistency.
- Use fresh herbs like basil and parsley to brighten and elevate the flavor.
- Red pepper flakes can be omitted to reduce heat for a milder dish.
- Chicken breasts should be cooked thoroughly but avoid overcooking to keep them juicy.
- Sun-dried tomatoes packed in oil may add extra flavor; if using dry, rehydrate in warm water first.
- Feel free to substitute fettuccine with other pasta types such as linguine or penne.
