If you’re on the lookout for a dish that wraps you in warmth and comfort, this Creamy Fettuccine Alfredo with Chicken and Sundried Tomatoes is it. Imagine tender fettuccine pasta tangled in a silky sauce that’s rich but surprisingly light. The juicy chicken, the sweet-tart bursts of sundried tomatoes, and the freshness of spinach add amazing layers of flavor and texture. What’s even more exciting? You can make this indulgent meal without drowning it in heavy cream! Perfect for weeknight dinners or impressing friends, this recipe is quick to put together and is one you’ll want to revisit time and time again.
Why You’ll Love Creamy Fettuccine Alfredo with Chicken and Sundried Tomatoes (Creamy, Easy, and Cozy) This dish offers the ultimate comfort, combining creamy goodness with easy prep. It’s perfect for those busy evenings when you crave something delicious without spending hours in the kitchen. The flavors of the chicken and sundried tomatoes create a beautiful balance, while the cream sauce clings perfectly to every strand of fettuccine for that enriched, cozy feeling you love.
Benefits:
- Quick to prepare—ready in about 30 minutes
- Perfectly creamy without too much heavy cream
- Pantry-friendly ingredients that are easy to find
- Excellent for meal prep; tastes great the next day!
- Packed with protein and veggies for a balanced meal
- Suitable for a crowd—easy to double the recipe
- Customizable with optional ingredients for everyone’s taste
12 oz fettuccine pasta – provides a tender, chewy base for the dish that holds the sauce well. 2 tablespoons olive oil – brings a light flavor and aids in cooking the chicken. 2 boneless, skinless chicken breasts, sliced – juicy protein that keeps you satisfied. 1/2 cup sundried tomatoes, chopped – adds sweet-tart flavors and a burst of color. 2 cups fresh spinach – brings a vibrant freshness and nutrient boost. 3 cloves garlic, minced – infuses wonderful aroma and flavor into the dish. 1 cup heavy cream – creates the luscious sauce without being too heavy. 1 cup grated Parmesan cheese – adds a nutty, salty flavor that enhances the creaminess. 1/2 cup mozzarella cheese, shredded – melts beautifully and adds extra creaminess. Salt and pepper, to taste – essential seasoning to elevate flavors. 1 tablespoon fresh basil, chopped (for garnish) – fresh touch to enhance visuals and flavor.
Ready to cook? See the recipe card for exact measurements below.
How to Make Creamy Fettuccine Alfredo with Chicken and Sundried Tomatoes Phase 1 – Prep
- Boil a large pot of salted water and cook fettuccine according to package instructions until al dente.
- While the pasta cooks, slice the chicken breasts and chop the sundried tomatoes and spinach.
Phase 2 – Cook/Assemble
- In a large skillet over medium heat, add olive oil and cook the chicken for 5-7 minutes, until golden brown and cooked through.
- Add garlic and sundried tomatoes, cooking for another 2-3 minutes until fragrant.
- Pour in the heavy cream, simmer for a few minutes, then mix in Parmesan and mozzarella cheeses until creamy.
Phase 3 – Serve
- Toss the cooked fettuccine in the sauce, adding the spinach last for that lovely wilted texture.
- Season with salt and pepper, then garnish with fresh basil before serving.
Pro Tips for the Best Results
- For even creamier sauce, try using half-and-half instead of entire heavy cream for a lighter touch.
- Make sure not to overcook your pasta; it should be slightly firm in the center (al dente) so that it mixes well with the sauce.
- This dish can be prepped ahead; cook the pasta, chicken, and sauce separately, then combine when ready to serve.
Common Mistakes to Avoid Overcooking the pasta is a common error that can lead to mushy noodles. Keep a close eye on the cooking time, and aim for al dente. It will absorb the sauce nicely and remain delightful in texture. Adding cold cream directly to a hot pan may cause it to separate. Allow the cream to warm slightly before introducing it to the skillet to keep the sauce smooth and creamy. Neglecting to season can make your dish taste flat. Be liberal with your salt and pepper as you build your flavors throughout the cooking process.
Recipe Variations
- Gluten-free: Swap fettuccine for your favorite gluten-free pasta.
- Dairy-free: Use coconut cream and dairy-free cheese alternatives.
- Spicy: Add crushed red pepper flakes for a nice kick.
- Herby: Mix in fresh herbs like parsley or thyme for added flavor.
- Cooking method: This can also be made in an Instant Pot for a quick, one-pot cleanup experience.
How to Serve Creamy Fettuccine Alfredo with Chicken and Sundried Tomatoes
- Best Pairings: Pair with a simple side salad or garlic bread for a complete meal.
- Toppings & Garnishes: Fresh basil, cracked black pepper, or an extra sprinkle of Parmesan cheese make perfect final touches.
- Drink Pairing: A glass of white wine, like Chardonnay, complements the creaminess beautifully.
Make Ahead & Storage Can I Meal Prep This? Yes! You can make the chicken and sauce ahead of time, then simply heat them up when you’re ready to cook the pasta.
Storing Leftovers Leftovers can be stored in an airtight container in the fridge for up to 3 days. Be sure to separate pasta from sauce to keep the texture nice.
Freezing This dish can be frozen for up to 2 months. However, the texture of the cream may alter slightly upon reheating, so it’s best eaten fresh.
Reheating To reheat, warm in an oven at 350°F for about 15 minutes, or use a microwave on medium for 2-3 minutes, stirring halfway through for even heating.
FAQs Can I use frozen cauliflower? Yes! You can steam and chop frozen cauliflower to add a nutritious touch; just be sure to drain it well before mixing it in.
How to make it extra creamy without cream? Try a combination of Greek yogurt and a bit of pasta cooking water to maintain creaminess while cutting down on fat.
Can I double it? Absolutely! Just make sure to adjust cooking times slightly, especially if using a smaller skillet.
How to fix a too-thick sauce? If your sauce becomes too thick, simply stir in a little reserved pasta water until you reach your desired consistency.
This Creamy Fettuccine Alfredo with Chicken and Sundried Tomatoes is a rich and comforting dish that’s quick enough for busy nights yet special enough to impress. With just a handful of pantry staples and a little love, you can enjoy a creamy dinner that’s bursting with flavor. Don’t forget to rate and comment on your experience or check out our related pasta recipes for more delicious meals!
Creamy Fettuccine Alfredo with Chicken and Sundried Tomatoes
Ingredients
Pasta and Chicken
- 12 oz fettuccine pasta Provides a tender, chewy base.
- 2 boneless, skinless chicken breasts, sliced Juicy protein that keeps you satisfied.
- 2 tbsp olive oil Brings a light flavor and aids in cooking.
Sauce and Vegetables
- 1/2 cup sundried tomatoes, chopped Adds sweet-tart flavors.
- 2 cups fresh spinach Brings a vibrant freshness.
- 3 cloves garlic, minced Infuses aroma and flavor.
- 1 cup heavy cream Creates a luscious sauce.
- 1 cup grated Parmesan cheese Adds a nutty, salty flavor.
- 1/2 cup mozzarella cheese, shredded Melts beautifully for extra creaminess.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
- 1 tbsp fresh basil, chopped (for garnish) Fresh touch to enhance visuals.
Instructions
Preparation
- Boil a large pot of salted water and cook fettuccine according to package instructions until al dente.
- While the pasta cooks, slice the chicken breasts and chop the sundried tomatoes and spinach.
Cooking
- In a large skillet over medium heat, add olive oil and cook the chicken for 5-7 minutes, until golden brown and cooked through.
- Add garlic and sundried tomatoes, cooking for another 2-3 minutes until fragrant.
- Pour in the heavy cream, simmer for a few minutes, then mix in Parmesan and mozzarella cheeses until creamy.
Serving
- Toss the cooked fettuccine in the sauce, adding the spinach last for that lovely wilted texture.
- Season with salt and pepper, then garnish with fresh basil before serving.