Oh, let me tell you about my absolute weakness—creamy, dreamy pasta dishes that hug your soul with every bite. This Fettuccine Alfredo with Chicken and Sundried Tomatoes? It’s the one I make when I need a little comfort, or when friends pop over unexpectedly (because, let’s be real, who can resist a bowl of silky Alfredo?). The sundried tomatoes add this gorgeous tangy pop against the rich sauce, and the chicken? Perfectly tender. It’s the kind of dish that makes you close your eyes and sigh after the first forkful. And the best part? It comes together in about 30 minutes—because who has time to wait when pasta cravings hit?
Why You’ll Love This Fettuccine Alfredo with Chicken and Sundried Tomatoes
Listen, I could eat this pasta every night—here’s why you’ll be obsessed too:
- Creamy perfection: That Alfredo sauce? Silky smooth, clinging to every strand of pasta like a cozy blanket.
- 30-minute magic: Faster than takeout, but tastes like you spent hours in the kitchen (our little secret).
- Flavor fireworks: Sweet sundried tomatoes pop against the rich sauce, while garlic and Parmesan make it impossible to stop eating.
- Weeknight hero: Fancy enough for date night, easy enough for exhausted Tuesday evenings.
Trust me—one bite and you’ll understand why my friends beg me to make this weekly!
Ingredients for Fettuccine Alfredo with Chicken and Sundried Tomatoes
Alright, let’s get real about ingredients—this dish only sings when you use the good stuff. Here’s what you’ll need:
- 8 oz fettuccine pasta (the ribbon-like texture is key for holding all that creamy sauce)
- 2 boneless, skinless chicken breasts, sliced into thin strips (trust me, they’ll cook faster and stay juicy)
- ½ cup sundried tomatoes, chopped (look for the ones packed in oil—they’re extra flavorful)
- 1 cup heavy cream (none of that half-and-half business if you want that luscious texture)
- ½ cup grated Parmesan, plus extra for serving (get the good stuff from the cheese aisle, not the shaker bottle!)
- 2 cloves garlic, minced (fresh only—none of that jarred nonsense)
- 2 tbsp butter (salted or unsalted both work here)
- 1 tbsp olive oil (for that perfect chicken sear)
- Salt and pepper to taste (season as you go!)
- Fresh parsley for garnish (optional, but that pop of green makes it pretty)
Equipment You’ll Need
Don’t worry—no fancy gadgets required here! Just grab these basics:
- Large pot for boiling that glorious fettuccine
- Big skillet (I like my trusty 12-inch for sauce-tossing room)
- Tongs for flipping chicken and twirling pasta like a pro
- Microplane or box grater (fresh Parmesan makes all the difference!)
That’s it—now let’s get cooking!
How to Make Fettuccine Alfredo with Chicken and Sundried Tomatoes
Okay, here’s where the magic happens! Follow these steps, and you’ll have restaurant-quality pasta in no time. I’ve made this so often I could do it in my sleep—but don’t worry, I’ll walk you through every delicious detail.
Step 1: Cook the Pasta
First things first—get that pasta water boiling! Use a big pot and salt it like the sea (about 2 tablespoons per gallon). Cook the fettuccine just until al dente—usually 1 minute less than the package says. You want it to still have a little bite since it’ll keep cooking in the sauce later. Reserve about ½ cup of that starchy pasta water before draining—it’s liquid gold for adjusting sauce consistency!
Step 2: Sauté the Chicken
While the pasta cooks, heat olive oil in your skillet over medium-high heat. Add those chicken strips in a single layer—don’t crowd them! You want golden edges and no pink in the center, about 3-4 minutes per side. Season with salt and pepper as they cook. Transfer to a plate when done (they’ll finish warming through in the sauce later).
Step 3: Prepare the Alfredo Sauce
In that same skillet (hello, flavor town!), melt the butter over medium-low heat. Add garlic and stir for just 30 seconds until fragrant—don’t let it burn! Pour in the heavy cream and let it simmer gently (bubbles around the edges, not a rolling boil). Stir in Parmesan gradually until melted and silky. If it gets too thick, splash in some reserved pasta water. This is when I taste and add more salt or pepper if needed.
Step 4: Combine Everything
Now for the grand finale! Add the cooked chicken and sundried tomatoes back to the sauce, then toss in the drained fettuccine. Use tongs to gently fold everything together until every strand is coated in that creamy goodness. If it seems dry, add another splash of pasta water. Serve immediately with extra Parmesan and parsley—then prepare for the compliments to roll in!
Tips for Perfect Fettuccine Alfredo with Chicken and Sundried Tomatoes
Listen, I’ve made every mistake possible with this dish—so you don’t have to! Here are my hard-earned secrets:
- Grate your own Parmesan—the pre-shredded stuff won’t melt as smoothly (and those anti-caking agents? No thank you!).
- Don’t skip the pasta water—that starchy liquid is magic for thinning sauces without losing flavor.
- Keep the heat low when making the sauce—high temps make cream separate faster than my in-laws at Thanksgiving.
- Taste as you go—Parmesan varies in saltiness, so adjust seasoning right before serving.
Follow these, and you’ll avoid the sad, clumpy Alfredo disasters of my past!
Variations for Fettuccine Alfredo with Chicken and Sundried Tomatoes
Oh, the beauty of this dish is how easily you can make it your own! Here are some of my favorite twists when I’m feeling adventurous (or just cleaning out the fridge):
- Swap the protein: Try turkey cutlets or even shrimp instead of chicken—just adjust cooking times accordingly.
- Veggie power: Replace sundried tomatoes with sautéed mushrooms or baby spinach for a different flavor pop.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika if you like a little heat.
- Herb garden: Fresh basil or thyme instead of parsley gives it a whole new personality.
See? Endless possibilities with the same creamy dreamy base! If you’re looking for more dinner inspiration, check out our full collection of recipes.
Serving Suggestions
This Fettuccine Alfredo deserves a little fanfare! I love pairing it with crispy garlic bread to mop up every last drop of sauce. A simple green salad with lemon vinaigrette cuts through the richness perfectly. And don’t forget the wine—a chilled Pinot Grigio makes the whole meal sing!
Storage and Reheating
Okay, let’s talk leftovers—not that there usually are any with this dish! If you somehow resist eating the whole batch, stash it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce—it’ll be just as creamy as day one. Microwave in 30-second bursts, stirring between each, or gently warm on the stove over low heat. Pro tip: fresh parsley and another grating of Parmesan when serving hides any “leftover vibes” completely!
Nutritional Information
Here’s the scoop on what’s in each glorious serving (but remember—these are estimates because I’m a home cook, not a lab!). Per serving: about 550 calories, 30g protein, 40g carbs, and that heavenly 32g fat that makes it taste so darn good. Enjoy every bite guilt-free—life’s too short for sad pasta!
FAQs About Fettuccine Alfredo with Chicken and Sundried Tomatoes
Q1. Can I use half-and-half instead of heavy cream?
Oh honey, I’ve tried—and while it’ll work in a pinch, the sauce won’t be nearly as luscious. Heavy cream gives that signature velvety texture. If you must substitute, mix half-and-half with a tablespoon of butter to boost the richness.
Q2. How do I prevent the sauce from separating?
Keep that heat low and steady! High temps make cream sauces curdle faster than milk left in a hot car. Also, stir in Parmesan gradually—dumping it all at once can cause clumping. If disaster strikes, whisk in a splash of hot pasta water to bring it back together.
Q3. Can I freeze leftovers?
Bless your heart for thinking ahead! The sauce tends to get grainy when frozen, but if you must, freeze just the cooked chicken and sundried tomatoes separately. Make fresh pasta and sauce when ready to eat—it’ll taste way better than reheated Alfredo (trust me on this one).
Q4. What if I can’t find sundried tomatoes?
No worries! Roasted red peppers or even cherry tomatoes sautéed until jammy make great stand-ins. The key is that sweet-tart contrast against the creamy sauce—get creative with what’s in your pantry!
Try this recipe and share your results—I wanna hear about your pasta triumphs (and disasters—we’ve all been there)! Find more inspiration on our Pinterest page.
