Delicious Sun-Dried Tomato and Chicken Fettuccine Recipe

The aroma wafts through your kitchen like a sweet serenade, pulling you closer to a steaming plate of Sun-Dried Tomato and Chicken Fettuccine. Picture this: tender chicken mingling with luscious fettuccine noodles coated in a creamy sauce that practically sings with flavor. The sun-dried tomatoes add that perfect punch of tanginess, making every bite feel like a warm hug on a chilly evening.

This dish isn’t just food; it’s a memory in the making. I vividly recall hosting a dinner party where my friends couldn’t stop raving about this delicious creation. It brought everyone together around the table, laughter echoing as we savored each delectable forkful. Whether it’s an intimate family dinner or a lively gathering with friends, this dish is bound to turn any occasion into a celebration.

I still chuckle thinking about how my friend thought she could impress her date by recreating this dish—she ended up with more sauce on her shirt than in the bowl!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fettuccine Pasta: Opt for fresh pasta if available; it’ll cook faster and adds an authentic touch.
• Boneless Skinless Chicken Breasts: About 3-4 breasts are ideal; you can adjust based on your crowd size.
• Sun-Dried Tomatoes: Choose oil-packed for richer flavor; they’ll break apart beautifully in the sauce.
• Heavy Cream: Adds that luscious creaminess; don’t skimp here for the best texture.
• Parmesan Cheese: Freshly grated is optimal; it melts better and enhances the overall taste.
• Fresh Basil Leaves: These bring freshness and vibrancy to the dish—don’t leave them out!
• Garlic Cloves: Use fresh cloves for maximum flavor; minced finely ensures they distribute evenly.
• Olive Oil: A good quality oil will enhance flavor significantly; it’s worth splurging on.
• Salt and Pepper: Essential seasonings; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Gather all ingredients before cooking. Chop sun-dried tomatoes and garlic finely to ensure they mix seamlessly into the sauce.

Cook the Pasta: Bring a large pot of salted water to boil over high heat. Add fettuccine and cook until al dente according to package instructions.

Sauté the Chicken: In a large skillet over medium heat, add olive oil. Cook chicken breasts seasoned with salt and pepper until golden brown on both sides and cooked through.

Create the Sauce: Remove chicken from skillet and let rest. In the same pan, sauté garlic until fragrant—about 30 seconds—then stir in sun-dried tomatoes.

Combine Everything: Pour in heavy cream while scraping up any bits stuck to the pan. Stir in grated Parmesan until melted and smooth.

Finish Up: Slice rested chicken into strips. Toss cooked fettuccine into the sauce along with sliced chicken. Garnish generously with fresh basil before serving.

Now there you have it—a plate of Sun-Dried Tomato and Chicken Fettuccine that’s not only Instagram-worthy but also utterly delicious! Invite your family or friends over (or just treat yourself) because this recipe is bound to impress!

Perfecting the Cooking Process

Sear the chicken first to lock in moisture, then cook the pasta while preparing the sun-dried tomato sauce. This sequence ensures everything finishes around the same time, creating an efficient cooking experience without any chaos in the kitchen.

Add Your Touch

Feel free to swap out chicken for shrimp or add spinach for extra nutrition. A sprinkle of red pepper flakes can spice things up if you enjoy heat in your dishes. Personalizing this recipe will make it uniquely yours.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat in a pan, adding a splash of water or broth to keep it creamy and delicious.

When I served this Sun-Dried Tomato and Chicken Fettuccine at a family gathering, my cousin declared it “life-changing.” It felt amazing to see everyone savoring their plates and asking for seconds!

FAQ

What type of pasta works best for Sun-Dried Tomato and Chicken Fettuccine?

Fettuccine is ideal, but you can substitute with linguine or penne if preferred.

Can I make this dish vegetarian?

Absolutely! Substitute chicken with mushrooms or zucchini for a delicious vegetarian version.

How do I enhance the flavor of the sauce?

Adding garlic and fresh herbs like basil or oregano can significantly boost your sauce’s flavor profile.

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Sun-Dried Tomato and Chicken Fettuccine

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• Author: Ava Mack
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Delight in this creamy Sun-Dried Tomato and Chicken Fettuccine, a quick and flavorful dish perfect for weeknight dinners or special gatherings.

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Ingredients

• Fettuccine pasta
• Boneless skinless chicken breasts
• Sun-dried tomatoes (oil-packed)
• Heavy cream
• Freshly grated Parmesan cheese
• Fresh basil leaves
• Garlic cloves
• Olive oil
• Salt and pepper

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Instructions

1. Prep all ingredients by chopping sun-dried tomatoes and mincing garlic.
2. Cook fettuccine in salted boiling water until al dente; drain.
3. In a skillet, heat olive oil over medium heat and sauté seasoned chicken until golden brown and cooked through. Remove and let rest.
4. In the same skillet, sauté garlic until fragrant, then add sun-dried tomatoes.
5. Stir in heavy cream, scraping the pan to incorporate flavors, then mix in grated Parmesan until smooth.
6. Slice the chicken and toss it with the fettuccine and sauce. Garnish with fresh basil before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (300g)
• Calories: 610
• Sugar: 4g
• Sodium: 820mg
• Fat: 31g
• Saturated Fat: 16g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg

Keywords: - For added nutrition, consider incorporating spinach or substituting chicken with shrimp. - Enhance flavor by adding red pepper flakes for a spicy kick. - Store leftovers in an airtight container for up to three days; reheat gently on low heat.