Fettuccine Alfredo with Chicken and Sundried Tomatoes

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Creamy, dreamy, and rich with flavor, this Fettuccine Alfredo with Chicken and Sundried Tomatoes is the comfort food dinner you didn’t know you needed. Silky ribbons of pasta are swirled in a luscious garlic parmesan cream sauce, balanced with juicy chicken bites and pops of tangy, sweet sundried tomatoes. It’s one of those dishes that feels indulgent but is easy enough for a weeknight dinner.

Each bite is a blend of textures and tastes – tender chicken, chewy sundried tomatoes, and pasta perfectly coated in sauce. Whether you’re looking for a cozy meal to share or a dish to impress your guests, this Alfredo recipe hits all the right notes without requiring hours in the kitchen.

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What Kind of Fettuccine Should I Use?

Fresh fettuccine always brings that soft, pillowy texture, but dried pasta holds up beautifully in this creamy sauce and is more convenient. Just be sure to cook it al dente so it doesn’t get mushy in the rich Alfredo. You can also try whole wheat or gluten-free versions if preferred.

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Ingredients for the Fettuccine Alfredo with Chicken and Sundried Tomatoes

Fettuccine Pasta
The heart of the dish. This wide, flat noodle clings beautifully to Alfredo sauce.

Chicken Breast (boneless, skinless)
Cut into bite-sized pieces, it cooks quickly and brings lean protein to balance the richness.

Sundried Tomatoes (in oil)
Adds a sweet-tart punch and a chewy texture that contrasts the creamy sauce.

Heavy Cream
Creates that luxurious, velvety base you want in a classic Alfredo.

Parmesan Cheese (freshly grated)
Melts into the sauce, bringing saltiness and depth. Don’t skimp on quality here!

Butter
A rich starting point for the sauce that adds flavor and silkiness.

Garlic (minced)
Just enough to give the sauce warmth and an aromatic kick.

Salt & Black Pepper
Essential for seasoning every component.

Italian Seasoning or Dried Basil
Lends a herby background that pairs well with the sundried tomatoes.

Fresh Parsley (for garnish)
Adds a fresh, green pop at the end.

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How To Make the Fettuccine Alfredo with Chicken and Sundried Tomatoes

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2: Sear the Chicken

While the pasta cooks, heat 1 tablespoon of oil (from the sundried tomatoes jar) in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and a pinch of Italian seasoning, then sear until golden and cooked through. Remove and set aside.

Step 3: Sauté Garlic and Sundried Tomatoes

In the same skillet, reduce heat to medium. Add butter and minced garlic, sauté for about 30 seconds until fragrant. Stir in chopped sundried tomatoes and cook another minute.

Step 4: Make the Alfredo Sauce

Pour in the heavy cream and bring to a gentle simmer. Whisk in freshly grated Parmesan cheese, letting it melt slowly to create a smooth, creamy sauce. If the sauce is too thick, loosen it with some reserved pasta water.

Step 5: Combine Everything

Add the cooked fettuccine and chicken back into the skillet. Toss well to coat the pasta in the sauce, letting everything heat through for 1-2 minutes. Taste and adjust seasoning with salt and pepper.

Step 6: Garnish and Serve

Serve immediately, garnished with freshly chopped parsley and an extra sprinkle of Parmesan if desired.

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How to Serve and Store Fettuccine Alfredo with Chicken and Sundried Tomatoes

This dish is best served fresh and piping hot right from the skillet. The creamy sauce hugs the noodles perfectly when warm, and the flavors are at their most vibrant. Pair it with a crisp green salad or garlic bread for a complete meal.

If you have leftovers, let them cool before transferring to an airtight container. Store in the fridge for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce and prevent it from drying out. A gentle stovetop reheat works better than the microwave for maintaining texture.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add even more flavor and tend to be juicier. Just adjust the cooking time slightly to ensure they’re fully cooked.

What can I use instead of heavy cream?

Half-and-half can work in a pinch, though the sauce will be slightly less rich. For a dairy-free version, try full-fat coconut milk, though it will alter the flavor.

Do I need to rehydrate sundried tomatoes?

If using oil-packed sundried tomatoes, there’s no need to rehydrate. Just drain and chop. If using dry-packed, soak them in warm water for 15-20 minutes first.

Can I make this ahead of time?

This dish is best served immediately, but you can cook the pasta and chicken in advance. Reheat with the sauce just before serving for best results.

What other pasta shapes can I use?

While fettuccine is classic, penne, linguine, or tagliatelle also work well. Just choose a shape that holds onto creamy sauces.

Is this dish freezer-friendly?

Cream-based sauces don’t freeze well as they tend to separate when thawed. It’s best to enjoy this meal fresh or refrigerated for a couple of days.

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Want More Pasta Dinner Ideas?

If you love this Fettuccine Alfredo with Chicken and Sundried Tomatoes, you’ll definitely want to try more creamy and bold pasta dishes next:

• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce for a weeknight-friendly twist with rotini.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you want a richer Alfredo variation with a touch of ricotta.
• Bowtie Pasta with Creamy Velveeta Beef Sauce for a comforting cheesy beef option.
• One Skillet Sweet & Spicy Sticky Chicken Pasta when you crave heat and sweet in one dish.
• Cafeteria Noodles with Garlic Butter Chicken Bites for ultimate nostalgia with buttery simplicity.

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