Creamy Fettuccine Alfredo with Chicken and Sundried Tomatoes
This Creamy Fettuccine Alfredo with Chicken and Sundried Tomatoes combines creamy goodness with easy prep, making it perfect for busy evenings or impressing friends.
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.
Notes
This dish can be prepped ahead; cook the pasta, chicken, and sauce separately, then combine when ready to serve. For a creamier sauce, use half-and-half instead of heavy cream.