This creamy sun-dried tomato and chicken fettuccine is an Italian-inspired dish that blends rich, velvety sauce with tender chicken and sun-dried tomatoes. The sun-dried tomatoes bring a burst of umami, while garlic and Parmesan cheese add depth and warmth. This dish is both indulgent and nourishing.
Preparation & Cooking Time ⏳
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
Ingredients 🛒
For the Chicken & Pasta:
- 300g fettuccine
- 2 boneless, skinless chicken breasts, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried oregano
For the Creamy Sauce:
- 3 cloves garlic, minced
- 100g sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp butter
- Fresh basil leaves (for garnish)
Instructions 👩🍳
1️⃣ Cook the Pasta: Boil salted water and cook the fettuccine until al dente. Drain and set aside.
2️⃣ Sear the Chicken: Heat olive oil in a pan over medium-high heat. Season chicken with salt, pepper, paprika, and oregano. Cook for 4-5 minutes per side until golden and cooked through. Remove and set aside.
3️⃣ Make the Sauce: In the same pan, melt butter. Sauté garlic for 1 minute, then add sun-dried tomatoes. Pour in chicken broth and heavy cream. Stir in Italian seasoning and red pepper flakes.
4️⃣ Combine Everything: Reduce heat to low and add Parmesan cheese. Stir until melted. Return chicken and fettuccine to the pan. Toss to coat in sauce.
Plating & Presentation 🍽️
Serve in a deep plate, garnished with fresh basil leaves and extra Parmesan. A side of garlic bread or a green salad complements this dish beautifully.
Chef’s Tip 👨🍳
For an extra burst of flavor, add a splash of white wine to the sauce while deglazing the pan. You can also swap chicken for shrimp for a seafood twist! 🍷🍤
Enjoy your meal! 😋