There is something irresistibly comforting about a pasta dish that combines rich creaminess with the tangy, intense flavors of sun-dried tomatoes and tender chicken. This Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe hits all those notes perfectly. Imagine twirling fettuccine coated in a luscious sauce, dotted with vibrant sun-dried tomatoes, succulent chicken, and melted mozzarella cheese. It’s a meal that feels fancy but comes together so simply and quickly that it easily becomes a go-to in your dinner rotation.
Ingredients You’ll Need
Ingredients You’ll Need
Getting this recipe right is all about having the right simple ingredients on hand. Each one brings its own special touch, whether it’s flavor depth, creaminess, or that fresh finish that lifts the whole dish.
- Olive oil: Essential for sautéing the chicken and adding a silky base flavor.
- Boneless, skinless chicken breasts: Your main protein, tender and juicy when cooked just right.
- Salt: To season the chicken and bring out all the natural flavors.
- Black pepper: Adds a gentle spice and warmth.
- Garlic, minced: Offers a punch of aromatic depth in the sauce.
- Sun-dried tomatoes, chopped: The star ingredient that gives a tangy sweetness and chewy texture.
- Heavy cream: Creates that irresistibly silky, rich sauce coating every strand of pasta.
- Chicken broth: Lightens the sauce slightly and adds savory undertones.
- Grated Parmesan cheese: Adds salty, nutty complexity as it melts into the sauce.
- Fettuccine pasta: A wide, flat noodle perfect for holding onto thick, creamy sauces.
- Fresh basil, chopped: Brings a bright, herbal note that freshens the dish.
- Fresh parsley, chopped: Adds a clean, slightly peppery flavor and pretty green color.
- Red pepper flakes (optional): For those who like a hint of heat in their creamy pasta.
- Mozzarella cheese, shredded: Melts on top for gooey, cheesy indulgence.
How to Make Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet over medium heat – this will ensure a golden crust on the chicken. Season your chicken breasts generously with salt and black pepper. Cook them for about 6 to 7 minutes on each side until they’re beautifully browned and thoroughly cooked but still juicy. Once done, remove from the skillet and set aside to rest.
Step 2: Build the Sauce Base
In the same skillet, toss in the minced garlic and cook it gently for about a minute, stirring constantly so it doesn’t burn – garlic is the foundation of so many incredible sauces, and here it’s no different. Then add the chopped sun-dried tomatoes. These simmer with the garlic for a couple of minutes, allowing their tangy richness to infuse into the oil.
Step 3: Create the Creamy Sauce
Pour in the heavy cream and chicken broth next. Stir to combine all those flavors and bring everything to a gentle simmer. Let it cook for about 4 to 5 minutes, which thickens the sauce slightly but keeps it silky. Then stir in the grated Parmesan cheese, cooking for a couple more minutes until it melts into a velvety sauce that clings to every bite.
Step 4: Cook the Pasta
While your sauce simmers, cook the fettuccine pasta in a large pot of generously salted boiling water. Follow package directions for perfectly al dente noodles. Drain the pasta but reserve about half a cup of the pasta water. This starchy water is a secret weapon if your sauce needs loosening up later.
Step 5: Combine Chicken, Pasta, and Sauce
Slice your rested chicken into thin strips. Add the drained fettuccine into the skillet with the creamy sun-dried tomato sauce and toss to coat each strand luxuriously. If the sauce feels too thick, add reserved pasta water a tablespoon at a time to reach that perfect silky consistency. Finally, fold in the sliced chicken, chopped basil, parsley, and if you like a little heat, sprinkle in some red pepper flakes. Top with shredded mozzarella and give it a moment to melt into pure deliciousness.
Step 6: Serve It Up
Your Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe is ready to be enjoyed immediately, steaming hot and fragrant.
How to Serve Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe
Garnishes
Fresh herbs like extra basil or parsley sprinkled on top add vibrant color and a fresh aroma that perfectly balances the creaminess. A little cracked black pepper or an extra dusting of Parmesan cheese on each plate makes it feel special and inviting.
Side Dishes
A crisp green salad with a lemon vinaigrette provides a bright, tangy contrast that cuts through the richness of the pasta beautifully. Garlic bread or a crusty baguette is also fantastic for soaking up any leftover sauce—you won’t want a drop to go to waste.
Creative Ways to Present
For a dinner party, try serving the pasta in individual shallow bowls and garnish each with a sun-dried tomato half and a small basil leaf for a pop of color. You can also drizzle a little high-quality olive oil over the top or add a light sprinkle of toasted pine nuts for added texture.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this creamy sun-dried tomato and chicken fettuccine recipe, store them in an airtight container in the refrigerator. It will keep well for up to 3 days. Give the pasta a quick stir before reheating to redistribute the creamy sauce evenly.
Freezing
Freezing is possible, but because of the cream sauce, texture changes can happen. If you want to freeze it, cool it completely and use a freezer-safe container. It’s best to consume within 1 to 2 months for optimal flavor and texture.
Reheating
Reheat gently on the stove over low heat, adding a splash of milk or chicken broth to loosen up the sauce and keep it silky. Avoid microwaving at high heat to prevent separating the cream sauce or drying out the chicken.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay tender, but just be sure to cook them thoroughly. Adjust your cooking time accordingly since thighs may take slightly longer.
Are sun-dried tomatoes available fresh?
Sun-dried tomatoes are typically sold dried or packed in oil. For this recipe, use the oil-packed kind, chopped finely, for the best flavor and moisture. Dried ones can work but rehydrate them before use.
Can I make this recipe gluten-free?
Yes, swap out regular fettuccine for a gluten-free pasta of your choice. Just follow the cooking instructions on your package since gluten-free pasta can cook differently.
What wine pairs well with this dish?
A crisp, unoaked Chardonnay or a light Pinot Grigio balances the creaminess and complements the tangy sun-dried tomatoes perfectly. Red wine lovers might enjoy a light-bodied Merlot.
Can I add vegetables to make it healthier?
Definitely! Sautéed spinach, mushrooms, or steamed asparagus are great additions that complement the flavors while adding extra nutrients and texture.
Final Thoughts
This Creamy Sun-Dried Tomato and Chicken Fettuccine Recipe is one of those dishes that feels like a warm hug on a plate—rich, satisfying, and surprisingly easy to make. Whether you’re cooking for a loved one or treating yourself to a flavorful dinner, it’s a recipe that delivers impressive flavor without fuss. Trust me, once you try it, it will quickly become a cherished favorite in your culinary repertoire.
