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
Scale
- 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.