Creamy, indulgent, and bursting with flavor, this Fettuccine Alfredo with Chicken and Sundried Tomatoes is comfort food at its finest. Silky strands of pasta are coated in a luscious Parmesan Alfredo sauce, while tender chicken and sweet-tart sundried tomatoes bring contrast and depth. It’s the kind of meal that feels like a treat but is simple enough for any weeknight.

The rich Alfredo sauce clings beautifully to the fettuccine, thanks to a perfect balance of butter, cream, and cheese. Sundried tomatoes add a burst of umami and color, while the seared chicken lends protein and savory richness. Whether you’re cooking for your family or treating yourself, this dish is a soul-satisfying winner.

What Kind of Fettuccine Should I Use?

Fresh fettuccine brings an extra tender bite and cooks quickly, making it perfect for Alfredo dishes. However, dried fettuccine works wonderfully too—just be sure to cook it to al dente so it holds up well in the creamy sauce. Look for high-quality brands made with durum wheat for the best texture.

Ingredients for the Fettuccine Alfredo with Chicken and Sundried Tomatoes

12 oz fettuccine pasta
2 tbsp olive oil
2 boneless, skinless chicken breasts, sliced
Salt and black pepper, to taste
3 cloves garlic, minced
½ cup sundried tomatoes (packed in oil), drained and chopped
2 tbsp unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
¼ tsp red pepper flakes (optional)
Fresh basil or parsley, chopped (for garnish)

Fettuccine Alfredo with Chicken and Sundried Tomatoes (1)

How To Make the Fettuccine Alfredo with Chicken and Sundried Tomatoes

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Step 2: Sear the Chicken

While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken slices with salt and pepper. Add them to the pan and cook for 4–5 minutes on each side until golden brown and cooked through. Remove and set aside.

Step 3: Sauté Garlic and Sundried Tomatoes

In the same skillet, add minced garlic and sundried tomatoes. Sauté for 1–2 minutes until fragrant.

Step 4: Make the Alfredo Sauce

Add butter to the skillet and melt. Pour in the heavy cream, stirring constantly. Let it simmer for 2–3 minutes, then stir in the Parmesan cheese. Mix until the cheese is melted and the sauce is creamy. Add red pepper flakes if using.

Step 5: Combine and Serve

Return the chicken to the pan along with the cooked fettuccine. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Serve hot, garnished with chopped basil or parsley.

Serving and Storing Your Creamy Alfredo Pasta

This pasta is best served immediately while the sauce is warm and creamy. Pair it with a crisp green salad or roasted vegetables for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore the sauce’s texture.

Frequently Asked Questions

Can I use pre-cooked chicken?

Absolutely. If you have leftover grilled or rotisserie chicken, slice and warm it before adding to the sauce.

What if I don’t have sundried tomatoes?

You can substitute cherry tomatoes, roasted red peppers, or simply omit them for a classic Alfredo.

Can I make this gluten-free?

Yes! Use your favorite gluten-free fettuccine and double-check that your sundried tomatoes and Parmesan are gluten-free.

Is there a way to lighten the sauce?

Try using half-and-half instead of heavy cream and reduce the butter slightly. It won’t be quite as rich, but still delicious.

Can I freeze this pasta?

Freezing isn’t ideal for Alfredo sauce, as it tends to separate upon reheating. Fresh is best.

Want More Creamy Pasta Ideas?

If you love this Alfredo dish, try these creamy favorites next:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add spinach or mushrooms? Did you spice it up with more chili flakes?

I love hearing your variations and tips. Curious cooks are always welcome. For more weeknight magic, check out my Pinterest board where I post new ideas daily.

Fettuccine Alfredo with Chicken and Sundried Tomatoes

Author: Nina Klatten
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This Fettuccine Alfredo with Chicken and Sundried Tomatoes is a creamy, comforting pasta dish that pairs rich Alfredo sauce with savory chicken and tangy sundried tomatoes. It’s an easy yet indulgent meal perfect for weeknights or special occasions.

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Cook 4–5 minutes on each side until golden and fully cooked. Remove from pan.

3. In the same skillet, sauté garlic and sundried tomatoes for 1–2 minutes until fragrant.

4. Add butter and melt. Pour in heavy cream and stir. Simmer for 2–3 minutes, then add Parmesan cheese and stir until smooth. Add red pepper flakes if desired.

5. Return chicken and pasta to the pan. Toss well, adding pasta water if needed to loosen the sauce. Garnish with fresh herbs and serve hot.