Why Make This Fettuccine Alfredo with Chicken and Sundried Tomatoes
Fettuccine Alfredo with Chicken and Sundried Tomatoes is a delicious twist on a classic dish that brings together rich flavors and creamy textures. The combination of tender chicken, the tangy burst of sundried tomatoes, and a silky Alfredo sauce creates a meal that is not just satisfying but also elegant enough for any occasion. Whether you’re cooking for a weeknight dinner, impressing guests at a dinner party, or preparing a comforting meal on a cozy weekend, this dish will surely become a favorite.
How to Make Fettuccine Alfredo with Chicken and Sundried Tomatoes
Making Fettuccine Alfredo with Chicken and Sundried Tomatoes is straightforward and requires just a few steps. Start by cooking your fettuccine pasta al dente, then sauté the chicken to golden perfection. The key to a creamy sauce lies in whisking the heavy cream with Parmesan cheese until perfectly smooth. Adding the sundried tomatoes infuses the dish with extra flavor, while a touch of reserved pasta water helps achieve the desired sauce consistency. Finally, tossing everything together creates a beautiful and delicious dish you’ll be proud to serve.
Ingredients
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts (sliced thin)
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup reserved pasta water (optional)
- 1/3 cup sundried tomatoes (drained and sliced)
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Fresh basil leaves (optional, for garnish)
Directions
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/4 cup of pasta water and drain the rest.
- Season the chicken slices with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and cooked through. Remove from the heat and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese, stirring constantly until smooth.
- Stir in the sundried tomatoes and red pepper flakes. Allow the mixture to simmer for 2–3 minutes.
- Return the cooked chicken to the pan and toss to coat it with the sauce.
- Add the drained fettuccine to the skillet. Toss gently to ensure the pasta is coated with the sauce. Add reserved pasta water if needed to thin out the sauce.
- Remove from heat and garnish with fresh parsley and basil. Serve hot with extra Parmesan on the side.
Nutritional Information
- Calories: 570
- Total Fat: 34g
- Saturated Fat: 17g
- Cholesterol: 140mg
- Sodium: 550mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 26g
Note: Nutritional values are approximate and may vary based on ingredient brands and portion sizes.
How to Serve Fettuccine Alfredo with Chicken and Sundried Tomatoes
This dish is perfect for any occasion. Serve it up for a cozy family dinner, or pair it with a light salad for a complete meal. For a festive touch, sprinkle extra Parmesan and a few basil leaves on top. It also pairs wonderfully with a glass of white wine, such as Chardonnay or Pinot Grigio.
How to Store Fettuccine Alfredo with Chicken and Sundried Tomatoes
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on low heat, adding a splash of milk or cream to bring back its creamy texture. Avoid reheating it in the microwave, as it may become clumpy.
Expert Tips for Perfect Fettuccine Alfredo with Chicken and Sundried Tomatoes
- Pasta Cooking Tip: Always cook your pasta al dente since it will continue to cook slightly when combined with the sauce.
- Cheese Choice: For the best flavor and texture, use freshly grated Parmesan cheese. Pre-grated cheeses often contain anti-caking agents that can affect the sauce’s creaminess.
- Sundried Tomato Substitution: If you can’t find sundried tomatoes, you can use roasted red peppers or sun-dried tomato pesto for a different but equally delightful flavor.
Delicious Variations
- Add Vegetables: Toss in some spinach or broccoli for added nutrition and color.
- Make it Spicy: Increase the red pepper flakes for a little heat or add some chopped fresh chili peppers while cooking the garlic.
- Switch Proteins: Swap the chicken for shrimp or sautéed mushrooms for a vegetarian option.
Frequently Asked Questions
- Can I use other types of pasta? Yes! While fettuccine is traditional, you can use other pasta types like penne, farfalle, or even gluten-free pasta.
- What can I substitute for heavy cream? If you need a lighter option, you can use half-and-half or a combination of milk and cream, but the sauce might not be as rich.
- How can I make this dish vegetarian? Omit the chicken and replace it with your favorite protein source, such as tofu or more vegetables like mushrooms or zucchini.
Conclusion
Fettuccine Alfredo with Chicken and Sundried Tomatoes combines comfort and freshness for a meal that’s sure to delight. The rich, creamy sauce balanced with the tangy sundried tomatoes makes every bite a pleasure. So why not gather your ingredients and try this recipe for your next dinner? Share your cooking experience with friends and family; they will love this delicious dish just as much as you will!
Print
Fettuccine Alfredo with Chicken and Sundried Tomatoes
- Total Time: 35
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious twist on a classic dish featuring tender chicken, tangy sundried tomatoes, and a creamy Alfredo sauce.
Ingredients
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts (sliced thin)
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup reserved pasta water (optional)
- 1/3 cup sundried tomatoes (drained and sliced)
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Fresh basil leaves (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/4 cup of pasta water and drain the rest.
- Season the chicken slices with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and cooked through. Remove from the heat and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese, stirring constantly until smooth.
- Stir in the sundried tomatoes and red pepper flakes. Allow the mixture to simmer for 2–3 minutes.
- Return the cooked chicken to the pan and toss to coat it with the sauce.
- Add the drained fettuccine to the skillet. Toss gently to ensure the pasta is coated with the sauce. Add reserved pasta water if needed to thin out the sauce.
- Remove from heat and garnish with fresh parsley and basil. Serve hot with extra Parmesan on the side.
Notes
For a lighter option, you can substitute heavy cream with half-and-half or a milk-cream mixture. Add spinach or broccoli for extra nutrition.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 140mg
Keywords: fettuccine, alfredo, chicken, sundried tomatoes, pasta, Italian cuisine
