Fettuccine Alfredo with Chicken and Sundried Tomatoes

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Creamy, rich, and loaded with flavor, this Fettuccine Alfredo with Chicken and Sundried Tomatoes is an irresistible dinner that feels restaurant-worthy but comes together easily at home. With juicy pan-seared chicken, a luscious parmesan Alfredo sauce, and a pop of brightness from sundried tomatoes, every bite is comforting and deeply satisfying.

Perfect for busy weeknights, date-night dinners, or cozy family meals, this dish brings a gourmet flair without complicated steps. You’ll love how effortlessly it transforms simple ingredients into a creamy pasta masterpiece.

Why You’ll Love This Fettuccine Alfredo with Chicken and Sundried Tomatoes

• It’s a one-pan comfort food hero.
• Combines the savory flavor of chicken with the tangy sweetness of sundried tomatoes.
• Ultra-creamy Alfredo sauce made with real cream and parmesan.
• Easy enough for a weeknight, special enough for guests.

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What Kind of Fettuccine Should I Use?

You can use regular dried fettuccine, fresh pasta, or even gluten-free varieties. Dried pasta holds up beautifully to the rich Alfredo sauce and offers a satisfying texture. If using fresh fettuccine, reduce the boiling time slightly since it cooks quicker.

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Ingredients for the Fettuccine Alfredo with Chicken and Sundried Tomatoes

Each ingredient in this recipe serves a flavorful and functional purpose. Here’s what you’ll need:

• 8 oz fettuccine pasta – The classic base for Alfredo, wide enough to soak up the creamy sauce.
• 2 tablespoons olive oil – For sautéing the chicken and building flavor.
• 2 boneless, skinless chicken breasts (about 1 lb) – Sliced into thin strips, they cook quickly and absorb seasoning well.
• 1 teaspoon salt – Essential to bring out all the flavors.
• 1/2 teaspoon black pepper – Adds a light touch of heat.
• 3 cloves garlic, minced – Fresh garlic deepens the savory base of the sauce.
• 1 cup heavy cream – For that rich, velvety Alfredo texture.
• 3/4 cup grated parmesan cheese – The umami-packed heart of the Alfredo flavor.
• 1/4 teaspoon red pepper flakes (optional) – Just enough to add a kick.
• 1/3 cup sundried tomatoes (oil-packed, drained and chopped) – Tangy, sweet, and savory contrast to the creaminess.
• 2 tablespoons fresh chopped parsley – Brightens and balances the dish.
• Fresh basil leaves for garnish (optional) – Extra herby finish.

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How To Make the Fettuccine Alfredo with Chicken and Sundried Tomatoes

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add the 8 oz fettuccine and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining. Set pasta aside.

Step 2: Cook the Chicken

While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced chicken breasts, season with salt and black pepper, and sear until golden and cooked through (about 4-5 minutes per side). Remove from skillet and set aside.

Step 3: Sauté Garlic and Add Cream

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in 1 cup heavy cream and bring to a simmer.

Step 4: Add Parmesan and Sundried Tomatoes

Lower heat and stir in 3/4 cup parmesan cheese until melted and creamy. Add chopped sundried tomatoes and optional red pepper flakes. Simmer sauce for 2-3 minutes.

Step 5: Combine Pasta and Chicken

Return the cooked chicken to the skillet. Add cooked fettuccine and a splash of reserved pasta water to loosen the sauce if needed. Toss until everything is coated evenly.

Step 6: Garnish and Serve

Sprinkle with chopped parsley and fresh basil leaves. Serve hot.

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Serving and Storing Fettuccine Alfredo with Chicken and Sundried Tomatoes

This recipe yields 4 servings, perfect for a hearty family dinner or meal-prepped weekday lunches.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.

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What to Serve With Fettuccine Alfredo with Chicken and Sundried Tomatoes

Garlic Bread

The ideal sauce-scooping companion. Buttery, crispy, and comforting.

Simple Green Salad

A light vinaigrette helps cut through the richness of the Alfredo sauce.

Roasted Broccoli

Adds a nutritious crunch and pairs perfectly with creamy pasta.

Lemon Asparagus

Bright, zesty flavor that complements the sundried tomatoes.

Caprese Skewers

Fresh mozzarella, basil, and tomatoes offer contrast and color.

White Wine

A crisp glass of Pinot Grigio or Chardonnay makes the flavors shine.

Grilled Zucchini

A smoky touch that balances the creaminess.

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Frequently Asked Questions

Can I use rotisserie chicken instead?

Yes, rotisserie chicken works well as a shortcut. Just shred and warm it before tossing it with the sauce.

Can I substitute the cream?

For a lighter version, use half-and-half, though the sauce will be slightly less rich.

What kind of parmesan should I use?

Always go for freshly grated parmesan cheese. Pre-shredded varieties don’t melt as smoothly.

Are sundried tomatoes necessary?

They add an important tang and sweetness, but you can skip them or replace them with cherry tomatoes if preferred.

Can this be made ahead?

This dish is best fresh, but you can prep the sauce and chicken ahead and reheat with pasta water when serving.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you try a different pasta? Maybe added spinach or mushrooms?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

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Conclusion

Fettuccine Alfredo with Chicken and Sundried Tomatoes is the ultimate combination of creamy, savory, and slightly tangy flavors. It delivers on ease and elegance, whether you’re feeding the family or impressing a guest. For more creamy dinner ideas, check out Creamy Italian Chicken Pasta, Garlic Parmesan Chicken Pasta, or Cheesy Garlic Chicken and Broccoli Pasta.

Looking for more delicious dinner inspiration? Don’t forget to follow me on Pinterest at Meals We Share!

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