Chicken and Sun-Dried Tomato Fettuccine
Tender strips of chicken and chewy sun-dried tomatoes tossed with fettuccine in a light, garlicky cream sauce. A restaurant-style pasta that comes together in under 30 minutes, perfect for a weeknight dinner that feels special.
For 4 servings
- boil · ~12 min
Cook the fettuccine.
1.Bring a large pot of water to a rolling boil.2.Add salt and cook fettuccine until al dente per package directions.3.Reserve 1 cup of pasta water, then drain in a colander.TIPScoop the pasta water before draining — the starchy water is key to a silky sauce. - saute · ~8 min
Sear the chicken strips.
1.Season chicken strips evenly with a pinch of salt and black pepper.2.Heat olive oil in a large skillet over medium-high heat.3.Add chicken in a single layer and cook until golden and cooked through (4–5 min per side).4.Transfer to a plate and set aside.TIPDon't crowd the pan — cook in batches if needed for a good sear. - saute · ~5 min
Build the cream sauce.
1.Reduce heat to medium and melt butter in the same skillet.2.Add minced garlic and red pepper flakes, sauté until fragrant (30 seconds).3.Add sliced sun-dried tomatoes and stir for 1 minute.4.Pour in heavy cream, stir, and bring to a gentle simmer.TIPUse the same pan without washing — the browned bits from the chicken add deep flavor. - mix · ~2 min
Toss pasta with the sauce.
1.Add the drained fettuccine and cooked chicken to the skillet.2.Add grated parmesan and ¼ cup reserved pasta water.3.Toss everything together until the pasta is well coated, adding more pasta water if needed. - garnish
Finish with fresh basil and extra parmesan.
Taste and adjust salt. Sprinkle with fresh chopped basil and additional parmesan. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve pasta water before draining — its starch helps emulsify the cream sauce.
- 2Slice chicken breasts into even strips for uniform cooking and a better sear.
- 3Cook chicken in a single layer without crowding to get deep golden-brown color.
- 4Use oil-packed sun-dried tomatoes for richer flavor; pat them dry to avoid excess oil.
- 5Add pasta water gradually to the sauce — it loosens the cream and helps it cling to the noodles.
- 6Serve immediately after tossing; the sauce thickens as it cools.
Adapt it for your goals.
Vegetarian
Swap chicken for 400g of sliced cremini mushrooms or firm tofu — both sear well and absorb the creamy tomato sauce.
lighter creamLighter cream
Replace heavy cream with half-and-half or evaporated milk. Add an extra tablespoon of Parmesan to maintain body and saltiness.
gluten freeGluten-free
Use gluten-free fettuccine or spaghetti; cook it very al dente, as gluten-free pasta can soften quickly in the warm sauce.
extra veggieExtra veggie
Add 1 cup of baby spinach or a handful of arugula when you toss the pasta — it wilts into the sauce for a fresh pop of color and nutrients.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a generous amount of lean protein, supporting muscle repair and satiety without excess fat.
Rich in Lycopene
Sun-dried tomatoes are a concentrated source of lycopene, an antioxidant linked to heart and skin health.
Calcium from Parmesan
Parmesan cheese adds calcium and a savory boost, helping maintain bone strength with just a sprinkle.
Contains Garlic’s Natural Compounds
Garlic offers allicin, a sulfur compound associated with immune support and anti-inflammatory effects.
Frequently asked questions
Yes, but rehydrate them in hot water for 10 minutes first, then slice. You'll also need an extra tablespoon of olive oil to compensate for the missing richness.
