Description
This Creamy Sun-Dried Tomato and Chicken Fettuccine recipe is a delicious and easy meal that’s ready in under 30 minutes. Learn how to make this creamy and flavorful pasta dish with our step-by-step guide
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 2 chicken breasts, sliced into thin strips
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/2 cup sun-dried tomatoes, chopped (oil-packed)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil, chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set the pasta aside.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken strips with garlic powder, Italian seasoning, salt, and pepper. Add them to the skillet and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
- Sauté the Sun-Dried Tomatoes and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped sun-dried tomatoes and minced garlic, sautéing for 2-3 minutes until fragrant.
- Make the Sauce: Reduce the heat to medium. Stir in the heavy cream, chicken broth, Parmesan cheese, and red pepper flakes (if using). Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Combine Everything: Add the cooked pasta and chicken back into the skillet. Toss to coat everything evenly in the creamy sauce. If the sauce is too thick, stir in a splash of the reserved pasta water to loosen it up.
- Finish and Serve: Garnish the pasta with fresh basil and a little extra Parmesan cheese. Serve immediately while it’s hot and creamy.