Chicken and Sun-Dried Tomato Fettuccine
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Cook the pasta
- a.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.
- b.Bring a large pot of generously salted water to a rolling boil.
- c.Add the fettuccine and cook according to package directions until al dente, typically 8-10 minutes.
- d.Before draining, reserve about 1.5 cups of the starchy pasta water.
- e.Drain the pasta and set aside.
- 2
Cook the chicken
- a.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.
- b.While the pasta cooks, pat the chicken pieces dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
- c.Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- d.Add the chicken in a single layer, avoiding overcrowding.
- e.Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through to 165°F (74°C).
- f.Remove the chicken from the skillet and set aside on a plate.
- 3
Sauté aromatics
- a.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.
- b.Reduce the heat to medium.
- c.Add the minced garlic and cook until fragrant, about 30-45 seconds, stirring constantly.
- d.Add the chopped sun-dried tomatoes and red pepper flakes (if using) and cook for 1 minute.
- 4
Build the creamy sauce
- a.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.
- b.Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
- c.Bring to a simmer, then add the heavy cream.
- d.Let the sauce simmer gently for 3-4 minutes to thicken.
- e.Reduce heat to low and gradually stir in the Parmesan cheese until smooth.
- f.Taste and adjust seasoning with remaining salt and pepper.
- 5
Combine and serve
- a.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.
- b.Return the cooked chicken to the skillet.
- c.Add the drained fettuccine to the sauce and toss to coat.
- d.If needed, thin the sauce with reserved pasta water.
- e.Garnish with fresh parsley and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the pasta al dente. It will continue to cook slightly when you toss it with the hot sauce.
- 2Always reserve more pasta water than you think you'll need. The starch in the water is key to a silky, well-emulsified sauce.
- 3Use freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- 4For extra flavor, use a tablespoon of the oil from the sun-dried tomato jar to cook the chicken.
- 5For a richer sauce, you can add a tablespoon of butter with the garlic.
- 6Don't overcrowd the pan when cooking the chicken. Cook it in batches if necessary to ensure it browns nicely instead of steaming.
Adapt it for your goals.
Add Vegetables
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.
Protein SwapProtein Swap
Substitute the chicken with sautéed shrimp, Italian sausage, or crispy pancetta. For a vegetarian option, use chickpeas or white beans.
Make it LighterMake it Lighter
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.
Spice it UpSpice it Up
Increase the amount of red pepper flakes or add a pinch of cayenne pepper with the garlic for a spicier kick.
Why this is on our healthy list.
High in Protein
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.
Source of Lycopene
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.
Energy-Boosting Carbohydrates
The fettuccine provides complex carbohydrates, which are the body's primary source of energy, making this a fulfilling and energizing meal.
Frequently asked questions
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.