Fettuccine Alfredo with Chicken and Sun-Dried Tomatoes
A delicious combination of creamy Alfredo sauce, tender chicken, and tangy sun-dried tomatoes, perfect for a comforting meal in under 30 minutes.
Ingrédients
Main Ingredients
- 12 oz Fettuccine noodles
- 1 lb Chicken breast, diced
- 1 cup Sun-dried tomatoes, chopped Packed
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 3 cloves Garlic, minced
- 2 tbsp Butter
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
- Fresh parsley, chopped For garnish
Instructions
Preparation
- Gather all your ingredients. Dice the chicken breast, chop the sun-dried tomatoes and parsley, and mince the garlic.
Cooking Noodles
- Cook fettuccine noodles according to the package instructions for al dente, usually about 8-10 minutes. Reserve about a cup of the pasta water before draining the noodles.
Sautéing Chicken
- In a large pan, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
Adding Flavors
- Lower the heat slightly and add minced garlic and chopped sun-dried tomatoes. Sauté for about a minute until fragrant.
Making the Alfredo Sauce
- Reduce heat to low and pour in the heavy cream. Stir to combine, letting it simmer gently. Gradually add the grated Parmesan cheese, stirring continuously until the sauce is smooth.
Combining
- Toss the cooked fettuccine in the Alfredo sauce until well-coated. If the sauce is too thick, gradually stir in a little reserved pasta water until desired consistency is reached.
Final Touches and Serving
- Taste and adjust seasoning with salt and pepper as needed. Transfer to serving plates and garnish with freshly chopped parsley.
Enjoy
- Serve Fettuccine Alfredo with Chicken and Sun-Dried Tomatoes and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop adding a splash of milk or pasta water for consistency.