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.

Ingredients

12 oz fettuccine pasta

2 tbsp olive oil

2 boneless, skinless chicken breasts, sliced

Salt and black pepper, to taste

3 cloves garlic, minced

1/2 cup sundried tomatoes (packed in oil), drained and chopped

2 tbsp unsalted butter

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1/4 tsp red pepper flakes (optional)

Fresh basil or parsley, chopped (for garnish)

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.

Notes

Use fresh fettuccine for a tender texture.

Reserve pasta water—it helps adjust the sauce consistency.

Grate Parmesan fresh for the creamiest sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 690
Sugar: 3g
Sodium: 480mg
Fat: 39g
Saturated Fat: 21g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 38g
Cholesterol: 135mg

Keywords: Fettuccine Alfredo, chicken pasta, sundried tomato pasta, creamy dinner