Fettuccine Alfredo with Chicken and Sundried Tomatoes
A creamy and comforting Fettuccine Alfredo featuring tender chicken and flavorful sundried tomatoes, perfect for an easy yet elegant Italian-inspired dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- 1/3 cup sundried tomatoes, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook 5-7 minutes per side until golden and cooked through. Remove from skillet and let rest, then slice thinly.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
- Add butter and heavy cream to the skillet. Stir and bring to a gentle simmer.
- Gradually whisk in the Parmesan cheese until sauce is smooth and creamy.
- Stir in chopped sundried tomatoes and cooked fettuccine, tossing to coat the pasta evenly with the sauce.
- Add sliced chicken on top and heat through for 1-2 minutes.
- Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.
Notes
For an extra burst of flavor, add a pinch of red pepper flakes or a squeeze of lemon juice before serving.