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
Scale
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.
