Go Back
- 2 boneless, skinless chicken breasts - 8 oz fettuccine pasta - 1 cup sun-dried tomatoes, chopped - 2 cups heavy cream - 1/2 cup chicken broth - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil for garnish The main ingredients in this dish create a great base for flavor. The chicken breasts add protein and richness. Fettuccine pasta brings a great texture. Sun-dried tomatoes give a sweet and tangy taste. For the sauce, heavy cream makes it smooth and rich. Chicken broth adds depth. Parmesan cheese gives a salty, nutty flavor that melts into the sauce. Seasonings round out the dish. Garlic adds a strong aroma. Olive oil is perfect for cooking and flavor. Dried basil and oregano bring herbs that elevate every bite. Finally, salt and pepper balance the flavors. Fresh basil is great for a colorful garnish. This mix of ingredients makes each plate a delightful meal. You can use these ingredients to create a dish that is both comforting and classy. To cook fettuccine, start with a large pot of salted water. Bring the water to a boil. Add the fettuccine and cook for about 8-10 minutes. - Stir the pasta occasionally to prevent sticking. - Test it a minute or two before the time is up. You want it al dente, not mushy. After cooking, drain the pasta but save a cup of the starchy water. This water helps thicken your sauce later. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Place the chicken in the skillet. - Cook for about 6-8 minutes on each side. You want a nice golden brown color. - Check that the chicken is cooked through by cutting it open. It should be white inside, not pink. Once done, remove the chicken from the skillet. Let it rest for a few minutes. This step keeps it juicy and tender. In the same skillet, add minced garlic. Cook for 30 seconds until it smells great. Then, add the chopped sun-dried tomatoes and cook for 1-2 minutes. Next, pour in the chicken broth. Let it simmer for 2-3 minutes to reduce. Now, add the heavy cream, dried basil, and oregano. Stir everything together until well mixed. Gradually add the grated Parmesan cheese. Stir until it melts and the sauce becomes creamy. If the sauce is too thick, add a splash of the reserved pasta water to thin it out. Now, toss the cooked fettuccine in the sauce. Make sure every strand is well-coated. Add the sliced chicken on top and gently mix to combine. Taste your dish. Adjust the seasoning with salt and pepper as needed. This step lets you personalize the flavor to your liking. To get your sauce just right, you can adjust the creaminess easily. If it seems too thick, add a splash of reserved pasta water. This water holds starch that helps thicken the sauce while keeping it smooth. Start with a small amount and stir. Add more if needed. To enhance flavor, always save some pasta water before draining. The water adds a nice touch to the sauce. It helps the sauce cling to the pasta better. When slicing chicken breasts, aim for even pieces. This helps them cook nicely and makes for a better look on your plate. First, let the chicken rest after cooking. Then, use a sharp knife and cut against the grain. This keeps the chicken tender and juicy. Garnishes can elevate your dish’s look and taste. Fresh basil leaves add color and a nice aroma. A sprinkle of extra Parmesan cheese on top boosts flavor too. For serving, shallow bowls work best. They allow you to show off your creamy sun-dried tomato chicken pasta. This way, each bite looks as good as it tastes. {{image_2}} You can switch up the pasta type for this dish. Try penne, fusilli, or even whole wheat pasta. Each will bring a new texture and flavor. If you want a lighter meal, you can also use zucchini noodles. For proteins, chicken is great, but shrimp or tofu works too. Shrimp cooks fast and adds a nice seafood twist. Tofu can give a hearty, plant-based option that soaks up the creamy sauce well. Let’s talk about veggies! Spinach or bell peppers can add color and nutrition. Just toss them in with the garlic and sun-dried tomatoes. They will cook down nicely and blend into the sauce. If you like heat, add some red pepper flakes or cayenne. A little spice can make this dish pop. Experiment with herbs too; fresh parsley or thyme can brighten the flavors. For gluten-free options, use gluten-free pasta. There are many brands that taste great and hold up well in sauces. If you want to go dairy-free, swap heavy cream for coconut milk or a nut-based cream. Nutritional yeast can replace Parmesan for a cheesy flavor without dairy. These changes will keep the dish tasty while meeting different dietary needs. Enjoy creating your perfect version of this creamy sun-dried tomato chicken pasta! To keep creamy sun-dried tomato chicken pasta fresh, store it in an airtight container. Let the pasta cool to room temperature before sealing. This prevents condensation, which can make it soggy. Refrigerate it within two hours of cooking. It stays good for up to three days. When reheating, use a skillet over medium-low heat. Add a splash of chicken broth or cream to maintain creaminess. Stir often to heat evenly. You can also use a microwave. Place the pasta in a safe dish, cover it, and heat in short bursts. Stir between each burst to avoid hot spots. You can freeze creamy pasta, but it may change texture. To freeze, place it in a freezer-safe container. Leave some space for expansion. It can last up to three months in the freezer. To defrost, move it to the fridge overnight. Then, reheat it gently as mentioned above. Creamy sun-dried tomato chicken pasta lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. When you want to eat it again, check for any changes in smell or texture. If it seems fine, reheat it gently. Yes, you can use fresh sun-dried tomatoes. They taste different and have more moisture. You will need to chop them and cook them longer to release their flavor. If you prefer a stronger taste, stick with the jarred kind. They add a nice, rich flavor to the dish. You can serve a simple green salad or garlic bread on the side. A nice Caesar salad adds a crisp texture. If you want something warm, roasted vegetables pair well, too. These sides help balance the creaminess of the pasta while adding more color and flavor to your meal. This blog post covered how to make creamy sun-dried tomato chicken pasta. We explored main ingredients like chicken, fettuccine, and sun-dried tomatoes, along with essential tips for cooking each element. We looked at sauce preparation and how to mix the dish perfectly. You can also make variations to fit your taste. Lastly, we discussed how to store and reheat leftovers effectively. Enjoy making this dish! It’s sure to become a favorite in your kitchen.

Creamy Sun-Dried Tomato Chicken Pasta

Indulge in this Creamy Sun-Dried Tomato Chicken Pasta that’s sure to impress! With tender chicken, rich sun-dried tomatoes, and a velvety cream sauce, this pasta is perfect for a cozy dinner. In just 30 minutes, you can create a delicious meal that the whole family will love. Ready to elevate your dinner game? Click through to discover the full recipe and make this delightful dish tonight!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

8 oz fettuccine pasta

1 cup sun-dried tomatoes, chopped

2 cups heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

Begin by cooking the fettuccine pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving a little pasta water.

    Meanwhile, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-8 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing into strips.

      In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Then add the chopped sun-dried tomatoes and cook for another 1-2 minutes.

        Pour in the chicken broth and simmer for 2-3 minutes to reduce slightly. Add the heavy cream, dried basil, and oregano, stirring until the mixture is well combined.

          Gradually add the grated Parmesan cheese, stirring until melted and the sauce is creamy. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

            Toss the cooked fettuccine into the sauce, ensuring the pasta is entirely coated. Add in the sliced chicken and stir to combine.

              Taste and adjust seasoning with salt and pepper if needed.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: Serve the pasta in shallow bowls, garnished with fresh basil leaves and a sprinkle of extra Parmesan cheese for added flavor and a burst of color.