Description
A rich and creamy pasta dish featuring tender chicken, fettuccine, and flavorful sun-dried tomatoes in a classic Alfredo sauce.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 1 cup sun-dried tomatoes, chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced chicken breasts and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce thickens, about 3-4 minutes.
- Add the chopped sun-dried tomatoes and cooked chicken to the sauce, stirring to combine.
- Toss the drained fettuccine into the sauce mixture until evenly coated.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk. Ensure sun-dried tomatoes are not oil-packed for a less oily dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 8g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 35g