Fettuccine Alfredo with Chicken and Sundried Tomatoes

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Creamy, savory, and bursting with flavor, Fettuccine Alfredo with Chicken and Sundried Tomatoes takes the classic Alfredo dish to a whole new level. This indulgent pasta is rich with tender chicken breast, sun-kissed tomatoes, and a velvety Alfredo sauce that clings to every strand of fettuccine. It’s the kind of dish that comforts and impresses all at once, making it perfect for weeknight dinners or casual dinner parties.

The sundried tomatoes add a sweet, tangy contrast to the richness of the sauce, while a touch of fresh herbs brightens up each bite. Balanced, hearty, and satisfying, this version of Alfredo is a crowd-pleaser that doesn’t require hours in the kitchen—just a few smart ingredients and a little technique.

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

• It’s a restaurant-quality meal you can make in under 30 minutes.
• Creamy, cheesy Alfredo sauce coats every bite with comforting richness.
• The sundried tomatoes add an irresistible punch of flavor.
• Perfect for family meals or romantic dinners.
• Easy to customize with herbs, veggies, or different proteins.

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Preparation Phase & Tools to Use

To achieve the perfect Fettuccine Alfredo, a few kitchen essentials make the process smoother:

• Large Pot: For boiling the fettuccine evenly without crowding.
• Deep Skillet or Sauté Pan: Ideal for building the Alfredo sauce and incorporating the chicken and sundried tomatoes.
• Tongs or Pasta Fork: Helps toss the pasta with the sauce thoroughly.
• Chef’s Knife & Cutting Board: Needed for slicing the chicken and chopping herbs or tomatoes.
• Grater: Freshly grated Parmesan melts better and enhances flavor compared to pre-shredded.

Each tool plays a vital role in making sure your cooking is efficient and the end result is rich, smooth, and delicious.

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Preparation Tips

For the creamiest sauce, use room-temperature cream and let your cheese come to temperature before adding it in. Cook the pasta until just al dente since it will continue cooking slightly once tossed with the hot sauce. If your sundried tomatoes are packed in oil, give them a gentle pat with paper towels to remove excess oil before slicing. Searing the chicken until golden adds another layer of flavor, and don’t forget to season at every stage—it makes all the difference in taste.

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Ingredients for Fettuccine Alfredo with Chicken and Sundried Tomatoes

• 12 oz fettuccine pasta
• 2 boneless, skinless chicken breasts (sliced thin)
• Salt and black pepper to taste
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1/4 cup reserved pasta water (optional, for thinning the sauce)
• 1/3 cup sundried tomatoes (drained and sliced)
• 1/4 tsp crushed red pepper flakes (optional for heat)
• Fresh parsley, chopped (for garnish)
• Fresh basil leaves (optional, for garnish)

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Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve about 1/4 cup of the pasta water, then drain the pasta and set aside.

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Step 2: Sear the Chicken

Season the sliced chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken slices and cook for 4–5 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

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Step 3: Make the Alfredo Sauce

In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer.

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Step 4: Add the Cheese and Tomatoes

Gradually whisk in the Parmesan cheese, stirring until the sauce is smooth and creamy. Add the sliced sundried tomatoes and crushed red pepper flakes (if using), and let them simmer in the sauce for 2–3 minutes.

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Step 5: Combine Everything

Return the cooked chicken to the skillet and toss to coat in the sauce. Add the drained fettuccine and gently toss until the pasta is fully coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

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Step 6: Garnish and Serve

Remove from heat. Sprinkle chopped parsley and fresh basil over the top for a burst of color and flavor. Serve immediately with extra Parmesan on the side if desired.

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Notes

For a richer flavor, opt for freshly grated Parmesan instead of the pre-packaged kind, which often contains anti-caking agents that can affect the texture of the sauce. If you prefer a lighter version, substitute half-and-half for the heavy cream, but be aware the sauce may not be as thick. You can also use grilled chicken or even rotisserie chicken as a time-saving alternative without compromising on taste.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Fettuccine should be al dente, as it continues to cook when mixed with the hot sauce.
• Adding cheese too quickly: Dumping it all in at once can cause clumping. Add it gradually and stir constantly.
• Using cold ingredients: Cold cream or cheese can cause the sauce to split. Let them come to room temperature before cooking.
• Overcrowding the pan with chicken: This prevents browning and leads to steaming instead. Sear in batches if necessary.
• Skipping the pasta water: That starchy water helps bind and thin the sauce if needed.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or milk and warm over low heat on the stovetop, stirring frequently to maintain the creamy texture. Freezing is not recommended, as the sauce may separate upon thawing.

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Estimated Nutrition (per serving, serves 4)

• Calories: 640 kcal
• Protein: 36g
• Carbohydrates: 52g
• Fat: 32g
• Saturated Fat: 17g
• Cholesterol: 120mg
• Sodium: 580mg
• Fiber: 3g
• Sugar: 4g

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Frequently Asked Questions

What type of sundried tomatoes should I use?

Use oil-packed sundried tomatoes for the best flavor and texture. Just blot excess oil before slicing.

Can I make this ahead of time?

You can prep the chicken and sundried tomatoes in advance, but the Alfredo sauce is best made fresh.

How do I prevent the sauce from clumping?

Gradually add the cheese to warm (not boiling) cream while whisking constantly.

Can I use milk instead of cream?

Whole milk can work, but the sauce will be thinner. A mix of milk and a little butter helps mimic creaminess.

Is this dish gluten-free?

Only if you use gluten-free pasta and ensure other ingredients are labeled gluten-free.

What protein can I use instead of chicken?

Shrimp, turkey, or even sautéed mushrooms make great alternatives.

Can I add vegetables?

Yes! Spinach, peas, or steamed broccoli pair wonderfully with the creamy sauce.

How spicy is this dish?

It’s mild unless you include crushed red pepper flakes—adjust to your heat preference.

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Conclusion

Fettuccine Alfredo with Chicken and Sundried Tomatoes is a creamy, flavorful dish that feels gourmet but is surprisingly easy to make. It blends the richness of classic Alfredo with the tang of sundried tomatoes and the protein punch of chicken. Whether you’re hosting dinner or craving comfort food, this dish brings both elegance and ease to the table.

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