Fettuccine Alfredo with Chicken, and Sundried Tomatoes Recipe

Creamy, comforting, and deeply satisfying, Fettuccine Alfredo is a dish that transcends time and borders. Originating in early 20th-century Rome, it has evolved from a humble pasta tossed with butter and Parmesan to one of the most iconic Italian-American comfort foods. And while its classic version remains beloved, this modern adaptation—Fettuccine Alfredo with Chicken and Sun-Dried Tomatoes—elevates the dish to new heights with added layers of flavor, protein, and texture.

This recipe brings together the best of three worlds: the silky, indulgent Alfredo sauce; tender, seasoned chicken breast; and sweet, tangy sun-dried tomatoes. Each element plays a distinct role in balancing richness with brightness, simplicity with sophistication. The result is a one-pan pasta dish that’s weeknight-friendly, dinner party-worthy, and endlessly customizable.

What makes this version so special is its harmony. The Alfredo sauce—made from butter, garlic, heavy cream, and freshly grated Parmesan—offers the luscious, velvety texture that defines the dish. Sautéed chicken adds savory depth and makes it a more substantial, satisfying meal. Meanwhile, sun-dried tomatoes contribute a concentrated, slightly tart sweetness that cuts through the creaminess, keeping each bite balanced and engaging. Together, they form a pasta that’s rich without being heavy, indulgent without being overwhelming.

But beyond its irresistible flavor, this dish is also about comfort and familiarity. It’s the kind of recipe you turn to on a cold evening when you crave something warm and soul-soothing. It’s also a crowd-pleaser, the kind of meal that never fails to impress family members, date night guests, or even picky eaters. And with just a few tips and techniques—selecting the right pasta, searing chicken to golden perfection, using the best Parmesan cheese—you can make this restaurant-quality dish right in your own kitchen.

This detailed recipe guide is more than a set of instructions. It’s a complete breakdown of how to master Fettuccine Alfredo with Chicken and Sun-Dried Tomatoes, whether you’re a novice in the kitchen or a seasoned cook looking to refine your approach. We’ll walk through each element—from ingredient selection and preparation techniques to step-by-step cooking methods, troubleshooting tips, variations, and plating suggestions. Along the way, you’ll learn why certain ingredients matter, how to achieve the perfect sauce consistency, and what shortcuts are worth taking (and which aren’t).

Whether you’re preparing a romantic dinner for two, feeding a hungry family, or simply treating yourself to a well-earned plate of creamy pasta, this recipe delivers comfort, elegance, and full-flavored satisfaction in every forkful. It’s a dish built on tradition, updated with bold flavor, and made approachable for home cooks at any skill level.

Step-by-Step Instructions: Fettuccine Alfredo with Chicken and Sun-Dried Tomatoes

Step 1: Gather Your Ingredients and Equipment

Ingredients:

• 12 ounces fettuccine pasta (fresh or dried)

• 2 large boneless, skinless chicken breasts

• Salt and freshly ground black pepper

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter

• 3–4 cloves garlic, minced

• 1 cup sun-dried tomatoes (oil-packed, drained and chopped)

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

• Optional: pinch of crushed red pepper flakes

Equipment:

• Large pot for boiling pasta

• Large skillet or sauté pan

• Tongs or slotted spoon

• Cheese grater

• Wooden spoon or spatula

• Knife and cutting board

Step 2: Prepare the Chicken

The chicken breast should be seasoned and cooked to golden perfection before combining with the sauce and pasta.

Instructions:

1. Slice the chicken breasts horizontally to create two thinner cutlets if they are thick (this helps them cook evenly). Pat dry with paper towels.

2. Season both sides generously with salt and pepper.

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

4. Add the chicken breasts to the pan and cook without moving for about 5–6 minutes on the first side, until golden brown.

5. Flip and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

6. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into thin strips or bite-sized pieces.

Tip: Resting the chicken allows the juices to redistribute, ensuring tender, juicy bites.

Step 3: Cook the Fettuccine

While the chicken cooks, prepare the pasta.

Instructions:

1. Bring a large pot of salted water to a rolling boil.

2. Add the fettuccine and cook according to package instructions until al dente—firm to the bite but cooked through (usually 8–10 minutes).

3. Reserve 1 cup of pasta water before draining.

4. Drain the pasta and set aside.

Pro Tip: Pasta water contains starch that helps thicken and bind the Alfredo sauce, so don’t discard it.

Step 4: Make the Alfredo Sauce Base

Return to the skillet to prepare the rich, creamy sauce that defines this dish.

Instructions:

1. Reduce heat to medium-low and add 3 tablespoons of unsalted butter to the skillet (use the same pan from the chicken for added flavor).

2. Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.

3. Add the chopped sun-dried tomatoes and cook for another 1–2 minutes, stirring to combine.

4. Pour in 2 cups of heavy cream, stirring to combine.

5. Bring to a gentle simmer and cook for 4–5 minutes, allowing the cream to thicken slightly.

6. Slowly whisk in the grated Parmesan cheese until melted and the sauce is smooth.

Important: Keep the heat low to prevent the sauce from separating or curdling.

Step 5: Combine Pasta, Chicken, and Sauce

Now, bring all components together to create a harmonious, flavorful dish.

Instructions:

1. Add the cooked fettuccine directly to the skillet with the Alfredo sauce.

2. Toss gently to coat the pasta evenly with sauce.

3. Add the sliced chicken back into the pan.

4. If the sauce seems too thick, gradually add reserved pasta water, a tablespoon at a time, until the desired creamy consistency is reached.

5. Season with salt, freshly ground black pepper, and crushed red pepper flakes (optional) to taste.

6. Toss once more to combine everything thoroughly.

Step 6: Plate and Garnish

Presentation matters as much as flavor when serving this elegant dish.

Instructions:

1. Use tongs to twirl portions of the creamy fettuccine onto plates or shallow bowls.

2. Arrange slices of chicken attractively on top.

3. Garnish with freshly chopped parsley for a pop of color and freshness.

4. Optionally, sprinkle extra grated Parmesan for those who love cheese.

Step 7: Serve Immediately

Fettuccine Alfredo is best enjoyed fresh, while warm and creamy. Serve with:

• A crisp green salad dressed lightly with lemon vinaigrette

• Garlic bread or crusty Italian bread

• A glass of chilled white wine, like Pinot Grigio or Chardonnay

Additional Cooking Tips

• Avoid overcooking the pasta: Al dente is key to prevent mushy noodles.

• Use freshly grated Parmesan: Pre-grated cheeses often contain anti-caking agents that can affect melting.

• Low and slow on the sauce heat: Keep the cream at a gentle simmer; too high heat can cause it to break.

• Sun-dried tomatoes: If using dry-packed tomatoes, rehydrate them in warm water for 10 minutes before chopping.

• Customize with herbs: Fresh basil or thyme can add another layer of flavor if desired.