Fettuccine Alfredo with Chicken and Sundried Tomatoes
Creamy Fettuccine Alfredo with tender grilled chicken and tangy sundried tomatoes, creating a rich and flavorful Italian-inspired dish perfect for dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3/4 cup sundried tomatoes, chopped
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente; drain and set aside.
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 5-7 minutes per side. Remove from skillet and slice thinly.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Stir continuously for 3-4 minutes until slightly thickened.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Add sundried tomatoes and cooked sliced chicken to the sauce. Stir to combine and heat through.
- Toss the cooked fettuccine into the Alfredo sauce until well coated.
- Serve immediately garnished with fresh parsley if desired.
Notes
For extra flavor, try using grilled chicken seasoned with Italian herbs or add a pinch of crushed red pepper flakes for a mild kick.