Fettuccine Alfredo with Chicken and Sundried Tomatoes has been a go-to dish in my kitchen for years. I remember a night when I had unexpected guests drop by after work. I needed something quick, filling, and comforting, and this creamy Alfredo pasta with chicken and that tangy, rich hit of sundried tomatoes came through like a charm. Everyone loved it, and I realized right then that this recipe was more than just a meal — it was a reliable way to bring everyone together around the table.
This dish fits perfectly into everyday home cooking because it uses simple ingredients you can keep on hand, and it’s versatile enough to switch up based on what you’ve got in the fridge. The homemade Fettuccine Alfredo sauce is creamy without being heavy, making it a satisfying yet approachable option after a long day. I often pair it with a simple green salad or roasted veggies for a full dinner that feels special without the fuss.
If you’re like me and looking for an easy chicken pasta dinner that doesn’t require a lot of effort but still impresses, this sundried tomato pasta recipe is just the answer. I invite you to stick with me through this recipe, and you’ll have a dependable, delicious meal that your family will ask for again and again.
What You’ll Need:
Here’s the ingredient list for this Fettuccine Alfredo with Chicken and Sundried Tomatoes, with exact measurements to keep things straightforward:
- 12 ounces fettuccine pasta (regular or whole wheat works great)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts (about 1 pound, cut into thin strips)
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1/4 cup fresh parsley, chopped (optional, but adds a nice fresh touch)
- 1 tablespoon butter
If you don’t have heavy cream, no worries—I often use half-and-half mixed with a little cream cheese to get that creamy Alfredo feel without the full richness. For the sundried tomatoes, if you find them too intense, start with less and add more to taste. You’ll find these right in your grocery’s pasta aisle or condiment section.
This recipe keeps costs reasonable because the core ingredients are staples: pasta, chicken, cream, and cheese. I usually buy sun-dried tomatoes in bulk or on sale since they keep well in the fridge thanks to the oil packing, making for easy meal prep.
For a quick shortcut, I’ve chopped the sun-dried tomatoes ahead and stored them in an airtight jar in the fridge. They last a few weeks and really speed up dinner time. Leftovers of this Fettuccine Alfredo with Chicken and Sundried Tomatoes reheat beautifully, especially with a splash of milk to loosen the sauce if needed.
Let’s Make It Together:
Here’s how to pull together this Fettuccine Alfredo with Chicken and Sundried Tomatoes—easy and satisfying.
- Boil your pasta
Start by bringing a large pot of salted water to a boil. Add your fettuccine and cook until al dente, usually about 10 minutes. Once done, reserve a cup of the pasta water, then drain the rest. - Cook the chicken
While the pasta is boiling, heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then add them to the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and set aside. - Build the sauce
In the same skillet, lower the heat to medium and add butter. Once melted, toss in the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and bring to a simmer. This is where your kitchen starts to smell amazing. - Add cheese and tomatoes
Slowly stir in the Parmesan cheese until melted and the sauce thickens slightly—don’t rush this part to avoid a grainy texture. Then stir in your chopped sun-dried tomatoes, letting their flavor infuse the sauce for a couple of minutes. - Combine pasta and chicken
Add the drained fettuccine and cooked chicken back into the skillet. Toss everything gently to coat in the creamy Alfredo sauce. If your sauce feels too thick, stir in a bit of the reserved pasta water to loosen it. The sauce should cling beautifully to each noodle and piece of chicken. - Final touch
Sprinkle with fresh parsley for color and freshness. Taste and adjust seasoning with more salt or pepper as needed.
From start to finish, this Fettuccine Alfredo with Chicken and Sundried Tomatoes takes about 30-40 minutes. While the pasta boils, cooking the chicken and making the sauce simultaneously saves valuable time. Also, setting the table or tossing a simple salad while the sauce simmers can make dinnertime flow smoothly.
Don’t worry if your Alfredo sauce looks a little thick before the pasta goes in; the reserved water will help you get the perfect creamy consistency every time. I’ve learned to avoid rushing the sauce step, as letting the cheese melt gradually makes a big difference in smoothness.
If you’d like, you can take a peek at another Italian chicken pasta dishes recipe that’s also super reliable: Chicken Piccata Pasta.
How to Serve & Enjoy:
When it comes to serving your Fettuccine Alfredo with Chicken and Sundried Tomatoes, I usually keep it simple and let the pasta shine.
This dish pairs wonderfully with crisp, green side salads, like a Caesar or a basic mixed greens salad with lemon vinaigrette. The acidity from the salad balances the creamy richness perfectly. Roasted or steamed veggies like broccoli or asparagus also work beautifully here, adding that pop of color and nutrition.
I love serving this recipe for cozy family dinners or even casual entertaining because it feels fancy without needing a lot of prep. It’s also a great easy chicken pasta dinner when you want a warm, comforting meal on a busy weeknight.
For presentation, I sprinkle extra Parmesan and fresh parsley right before serving. A drizzle of olive oil over the top adds a nice touch, too. Leftovers? No problem. I turn them into a baked pasta dish by adding a handful of mozzarella and popping it under the broiler until bubbly and golden.
Seasonal twist: In cooler months, I toss in some sautéed spinach or kale with the chicken for extra greens. In spring and summer, fresh basil in place of parsley brightens everything up.
I’ve shared how friends and family always come back to this recipe for its balance of creamy comforts and bright sundried tomato flavor. If you want a similar crowd-pleaser, try my One Pan Chicken Dinner with Buttered Noodles next.
Your Questions Answered:
Can I make this Fettuccine Alfredo with Chicken and Sundried Tomatoes ahead of time?
Yes, you can make the sauce and cook the chicken a day ahead. Store separately in the fridge and reheat gently, adding a splash of milk or cream to refresh the sauce before tossing with freshly cooked pasta.
What’s a good substitute for cream in this recipe?
Half-and-half mixed with cream cheese provides a lighter but still creamy sauce. You can also try whole milk with a little cornstarch stirred in to thicken.
Can I use dried sundried tomatoes instead of oil-packed?
Sure! Just rehydrate them in warm water for about 10 minutes, then drain well before chopping. This works well if you want to reduce oil in the dish.
How do I adjust this recipe for more or fewer people?
Simply scale the pasta and chicken portions up or down. I suggest keeping the sauce ingredients proportional, especially the cheese and cream, to keep that perfect creaminess.
Can I add veggies to this Fettuccine Alfredo with Chicken and Sundried Tomatoes?
Absolutely! Sautéed mushrooms, spinach, or asparagus are all great additions. Add them in when cooking the chicken or right before combining the pasta.
What type of chicken works best?
Boneless, skinless chicken breasts or thighs work well. Thighs add a bit more flavor, while breasts keep things leaner.
How do I avoid the sauce becoming grainy?
Add the cheese slowly and keep the heat low when mixing it in. Rushing or using high heat can cause the sauce to separate.
If you want more chicken pasta recipes that are just as reliable, check out this Chicken Pasta of your dreams! – RecipeTin Eats or this tasty twist from Sun-Dried Tomato Fettuccine Alfredo – Damn Delicious.
For a version with extra greens, this Fettuccine Alfredo with chicken, sundried tomatoes, & spinach is a wonderful variation to try.
Final Thoughts:
This Fettuccine Alfredo with Chicken and Sundried Tomatoes has a special place in my recipe rotation because it’s one of those dishes that’s creamy, comforting, and still feels a little fancy without any stress. It’s a recipe I trust to come together quickly and please everyone at the table.
My Best Fettuccine Alfredo with Chicken and Sundried Tomatoes Tips:
- Take your time when melting the cheese for a silky sauce.
- Use the reserved pasta water to adjust sauce consistency perfectly.
- Don’t skip the sundried tomatoes—they add a unique, slightly tangy punch that makes this dish stand out.
I’ve also tried it with spinach for extra greens, swapped chicken thighs for a juicier take, and even used a mix of Parmesan and Romano cheese for deeper flavor. The version that gets requested most by family and friends features the classic chicken and sundried tomatoes combo every time.
Your kitchen, your rules—feel free to make this dish your own by tweaking the veggies or seasoning. What I hope you’ll love most is how this Fettuccine Alfredo with Chicken and Sundried Tomatoes delivers a reliable, delicious meal that feels special but stays simple.
If you like this, your family might also enjoy my recipe for Crispy Chicken Tenders with Dipping Sauce, another home-cooked winner.
Happy cooking, friends! I can’t wait for you to try this creamy Alfredo pasta with chicken and sundried tomatoes that never lets me down.
Fettuccine Alfredo with Chicken and Sundried Tomatoes
Creamy fettuccine Alfredo enhanced with tender grilled chicken and tangy sundried tomatoes, creating a rich and flavorful Italian-inspired pasta dish perfect for dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/3 cup sundried tomatoes, chopped
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- Season chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Cook chicken for 5-7 minutes per side until golden and cooked through. Remove from skillet and slice into strips.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, stirring continuously. Bring to a gentle simmer.
- Stir in Parmesan cheese until the sauce thickens slightly.
- Add sundried tomatoes and cooked chicken slices to the sauce. Cook for 2-3 minutes to heat through.
- Combine the cooked fettuccine with the sauce, tossing to coat evenly.
- Garnish with fresh parsley if desired and serve immediately.
Notes
For extra flavor, try adding a pinch of red pepper flakes to the sauce or serving with a side of garlic bread.