Sun-Dried Tomato Basil Sauce on fettuccini pasta and chicken in a bowl
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5 from 4 votes

Chicken Fettuccini in Sun-Dried Tomato Basil Cream Sauce Recipe

Chicken Fettuccini in Sun-Dried Tomato Basil Cream Sauce -  Easy recipe for chicken and fettuccini noodles in a garlic cream sauce for pasta.
Prep Time12 mins
Cook Time13 mins
Total Time25 mins
Course: Dinner, Entree, Main Course
Cuisine: American, Italian
Keyword: chicken alfreado sauce, cream sauce for pasta, sun dried tomato pasta recipe
Servings: 4 servings
Calories: 546kcal
Author: Amanda Finks

Ingredients

  • 8 oz. fettucini pasta -plus water for cooking
  • 1 tbsp. olive oil
  • 1 lb. boneless skinless chicken breast -cut into bite size pieces
  • 1/3 cup julienned sun-dried tomatoes packed in oil -drained
  • 3 garlic cloves -minced
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup grated parmesan cheese
  • 1/4 cup sliced fresh basil

Instructions

  • Cook the pasta in a large pot of water according to its package directions. Just before draining the pasta, reserve 1/2 cup of the starchy cooking liquid and set aside.
  • In the meantime, prepare the chicken and sauce. Add the oil to a large skillet and place over medium-high heat for 2 minutes. Add the chicken to the skillet. Cook 5 minutes, stirring occasionally. Add the sun-dried tomatoes, garlic, red pepper flakes, salt, and black pepper. Cook 1 minute, stirring often.
  • Add the broth and cream to the skillet. Stir to combine. Bring to a boil, then reduce to a simmer. Cook for 4-5 minutes, stirring occasionally. Cook until chicken is cooked through and sauce has slightly thickened. Remove the skillet from the heat.
  • Stir the parmesan cheese and basil into the sauce. Add the cooked and drained pasta. Stir until well combined. Let the pasta rest in the sauce 2-3 minutes.
  • To loosen or thin out the sauce, add the reserved starchy cooking liquid to the pasta a tablespoon at a time, if needed.

Video

Nutrition

Serving: 1/4th of the recipe | Calories: 546kcal | Carbohydrates: 45g | Protein: 36g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 168mg | Sodium: 646mg | Potassium: 790mg | Fiber: 2g | Sugar: 1g | Vitamin A: 865IU | Vitamin C: 15.8mg | Calcium: 152mg | Iron: 2mg