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Tender chicken and chewy sun-dried tomatoes tossed with fettuccine in a creamy, savory sauce. This Italian-American classic is a weeknight dinner dream, ready in under 30 minutes and bursting with flavor.
Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve about 1.5 cups of the starchy pasta water. Drain the pasta and set aside.
Cook the chicken. While the pasta cooks, pat the chicken pieces dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, avoiding overcrowding. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
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Tender chicken and chewy sun-dried tomatoes tossed with fettuccine in a creamy, savory sauce. This Italian-American classic is a weeknight dinner dream, ready in under 30 minutes and bursting with flavor.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 751.22 calories per serving with 41.26g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Sauté aromatics. Reduce the heat to medium. In the same skillet, add the minced garlic and cook until fragrant, about 30-45 seconds, stirring constantly to prevent burning. Add the chopped sun-dried tomatoes and red pepper flakes (if using). Cook for another minute, stirring to combine.
Build the creamy sauce. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer, then pour in the heavy cream. Let the sauce simmer gently for 3-4 minutes until it starts to thicken slightly. Reduce heat to low and gradually stir in the grated Parmesan cheese until it melts completely and the sauce is smooth. Taste and season with the remaining 1/4 tsp salt and 1/4 tsp black pepper, or to your preference.
Combine and serve. Return the cooked chicken to the skillet. Add the drained fettuccine to the sauce. Toss everything together until the pasta and chicken are well-coated. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, to reach your desired consistency. Garnish with fresh parsley and serve immediately.
Stir in 2-3 cups of fresh spinach or chopped kale at the end and let it wilt into the sauce for added nutrients and color. Sautéed mushrooms or steamed asparagus also work well.
Substitute the chicken with sautéed shrimp, Italian sausage, or crispy pancetta. For a vegetarian option, use chickpeas or white beans.
Replace the heavy cream with half-and-half or evaporated milk for a lower-fat version. The sauce will be slightly thinner but still delicious.
Increase the amount of red pepper flakes or add a pinch of cayenne pepper with the garlic for a spicier kick.
The chicken breast and Parmesan cheese provide a substantial amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Sun-dried tomatoes are a concentrated source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and protection against sun damage.
The fettuccine provides complex carbohydrates, which are the body's primary source of energy, making this a fulfilling and energizing meal.
A single serving of this Chicken and Sun-Dried Tomato Fettuccine contains approximately 1025 calories. It is a rich and indulgent dish, best enjoyed as a satisfying main course.
While delicious, this dish is high in calories, fat, and sodium due to the cream and cheese, making it more of an indulgence than a daily healthy meal. However, it provides a significant amount of protein from the chicken. To make it healthier, you can use whole wheat pasta, reduce the amount of cream, and add more vegetables like spinach or broccoli.
Yes, absolutely. Simply substitute the fettuccine with your favorite brand of gluten-free pasta. Cook the pasta according to its specific package directions, as cooking times can vary.
For a lighter sauce, you can use half-and-half or evaporated milk. For a dairy-free alternative, a full-fat coconut milk or a homemade cashew cream can work, though it will alter the flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. Add a splash of milk, broth, or water to loosen the sauce, as it will thicken considerably when chilled.
Yes, you can use dry-packed sun-dried tomatoes. You will need to rehydrate them first by soaking them in hot water for about 20-30 minutes until they are pliable. Drain them well before chopping and adding to the skillet.