Creamy Sun-Dried Tomato and Chicken Fettuccine: A Pasta Lover’s Dream

 Creamy Sun-Dried Tomato and Chicken Fettuccine: A Pasta Lover’s Dream

Introduction

If you love rich, creamy pasta with a burst of bold flavors, this Creamy Sun-Dried Tomato and Chicken Fettuccine is calling your name. Juicy, pan-seared chicken meets a velvety garlic-parmesan sauce infused with the tangy sweetness of sun-dried tomatoes—all wrapped around perfectly cooked fettuccine. This dish is perfect for weeknight dinners, special occasions, or whenever you’re craving something indulgent yet easy to make!

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Ingredients

Here’s everything you’ll need to create this mouthwatering pasta:

For the Chicken:

• 2 boneless, skinless chicken breasts, sliced thinly

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1 tablespoon olive oil

• 1 tablespoon butter

For the Pasta & Sauce:

• 8 oz fettuccine pasta

• 3 cloves garlic, minced

• 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1/2 cup grated parmesan cheese

• 1 teaspoon Italian seasoning

• 1/2 teaspoon red pepper flakes (optional, for heat)

• 1 tablespoon butter

• Salt & pepper, to taste

• Fresh basil or parsley, for garnish

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Preparation Steps

1. Season the chicken: Pat the chicken dry, then season both sides with salt, pepper, garlic powder, and paprika.

2. Boil the pasta: Cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

3. Chop ingredients: Mince the garlic and chop the sun-dried tomatoes.

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Cooking Instructions

1. Cook the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

2. Sauté garlic & tomatoes: In the same skillet, melt 1 tablespoon butter and add the minced garlic. Sauté for 30 seconds, then toss in the chopped sun-dried tomatoes. Cook for another 1-2 minutes.

3. Make the sauce: Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning, red pepper flakes (if using), and grated parmesan cheese. Let it simmer for 3-4 minutes until thickened.

4. Combine everything: Slice the cooked chicken and add it back to the skillet along with the drained fettuccine. Toss to coat, adding reserved pasta water if needed to loosen the sauce.

5. Final touches: Taste and adjust seasoning with salt and pepper. Garnish with fresh basil or parsley.

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Serving Suggestions

• Pair with: Garlic bread, a crisp Caesar salad, or roasted vegetables.

• Garnish with: Extra parmesan, a drizzle of olive oil, or fresh basil for extra color and flavor.

• Wine pairing: A glass of Chardonnay or Pinot Grigio complements the creamy sauce beautifully.

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Additional Tips

• For extra flavor: Add a splash of white wine before the cream for depth.

• Want it cheesier? Mix in some mozzarella for extra gooey goodness.

• Gluten-free option: Use gluten-free fettuccine.

• Lighter version: Swap out heavy cream for half-and-half or evaporated milk.

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Wrap-Up

This Creamy Sun-Dried Tomato and Chicken Fettuccine is a total crowd-pleaser. It’s rich, comforting, and packed with flavor—plus, it’s easy enough for a casual dinner but fancy enough to impress guests. Fun fact: Sun-dried tomatoes were a Mediterranean staple before becoming a beloved ingredient in Italian-American cuisine. Now, grab your fork and dig in!