Creamy, dreamy, and utterly satisfying—this Fettuccine Alfredo with Chicken and Sundried Tomatoes is comfort food that tastes like it’s straight from a fine Italian restaurant. The rich Alfredo sauce wraps around every strand of pasta, clinging to golden, pan-seared chicken and sweet, tangy sundried tomatoes. It’s the kind of dish that turns a regular dinner into something unforgettable.

Whether you’re looking for a cozy weeknight dinner or a dish that impresses guests without breaking a sweat, this recipe is your go-to. With simple ingredients and a straightforward process, you’ll have a restaurant-quality meal on the table in under an hour.

Why You’ll Love This Fettuccine Alfredo with Chicken and Sundried Tomatoes

Creamy Alfredo sauce made from scratch with real cream, butter, and Parmesan.
Juicy chicken breasts seared to golden perfection.
Sundried tomatoes add a pop of color and tangy sweetness.
A one-bowl wonder that’s hearty enough for dinner and elegant enough for entertaining.
Ready in 35 minutes, making it a weeknight dinner hero.

What Kind of Sundried Tomatoes Should I Use?

Oil-packed sundried tomatoes are your best bet here. They’re tender, richly flavored, and ready to use without extra prep. If you’re using dried sundried tomatoes, rehydrate them in warm water for 15-20 minutes before slicing. Either way, chop them into thin strips so they distribute evenly throughout the pasta.

Ingredients for the Fettuccine Alfredo with Chicken and Sundried Tomatoes

Fettuccine Pasta – The wide, flat noodles hold onto the creamy Alfredo sauce beautifully.

Chicken Breasts – Boneless and skinless, sliced into strips for quick, even cooking.

Heavy Cream – Creates that luscious, rich Alfredo base.

Butter – Adds silkiness to the sauce and enhances flavor.

Parmesan Cheese – Freshly grated, it melts into the cream for that signature Alfredo taste.

Garlic – Brings warmth and depth to the sauce.

Sundried Tomatoes – Tangy, chewy bursts of flavor that balance the richness.

Salt & Black Pepper – Essential for seasoning the chicken and the sauce.

Olive Oil – For searing the chicken to golden perfection.

Fresh Basil or Parsley – Optional, for a fresh finish and vibrant color.

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. Add the fettuccine and cook until al dente according to the package instructions. Drain and set aside.

Step 2: Sear the Chicken

While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Sear the chicken strips for 5-6 minutes on each side until fully cooked and golden. Remove and set aside.

Step 3: Make the Alfredo Sauce

In the same skillet, lower the heat to medium-low and add butter. Once melted, stir in minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and let it simmer for 2-3 minutes. Stir in the grated Parmesan until the sauce is smooth and creamy.

Step 4: Combine Everything

Return the cooked chicken to the skillet. Add the sundried tomatoes and cooked fettuccine. Toss everything gently to coat in the Alfredo sauce. Cook for another 2-3 minutes to warm everything through.

Step 5: Garnish and Serve

Plate the pasta and garnish with freshly chopped basil or parsley if desired. Serve immediately.

How to Serve This Pasta Dish Perfectly

This dish serves 4 to 6 people comfortably, depending on portion size. Pair it with a simple green salad and some crusty garlic bread for a full Italian-style meal. A crisp white wine like Chardonnay or Pinot Grigio is a perfect match.

How to Store Fettuccine Alfredo with Chicken and Sundried Tomatoes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving for too long, as the cream can separate.

Freezing is not recommended due to the cream-based sauce, which can break and become grainy when thawed.

Frequently Asked Questions

Can I use a different pasta?
Absolutely! Penne, linguine, or even spaghetti work well, though fettuccine is best for holding onto the sauce.

Can I make this ahead of time?
It’s best served fresh, but you can prep the chicken and sauce in advance and reheat gently before serving.

What can I substitute for heavy cream?
You can use half-and-half, though the sauce will be slightly less rich. Add a bit of cream cheese to boost the creaminess if desired.

Are sundried tomatoes necessary?
They’re optional but highly recommended! They add a burst of flavor that balances the richness.

Can I add vegetables to this dish?
Yes! Spinach, mushrooms, or steamed broccoli are great add-ins that complement the flavors beautifully.

Want More Pasta Ideas with a Twist?

If you loved this creamy Alfredo pasta, you might also enjoy:

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Fettuccine Alfredo with Chicken and Sundried Tomatoes

Author: Livia Scott
Total Time: 35 minutes
Yield: 4 to 6 servings

Print Recipe

Description

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Sear chicken strips for 5-6 minutes per side until golden and cooked through. Remove and set aside.

3. In the same skillet, reduce heat to medium-low. Add butter and stir in garlic. Sauté for 30 seconds until fragrant.

4. Add heavy cream and simmer for 2-3 minutes. Stir in Parmesan cheese until melted and smooth.

5. Return chicken to the skillet along with sundried tomatoes. Add cooked fettuccine and toss to combine.

6. Cook everything together for 2-3 more minutes until heated through and well coated.

7. Garnish with fresh basil or parsley if desired. Serve immediately.

Notes

Use oil-packed sundried tomatoes for the best flavor and texture.

Freshly grated Parmesan melts better and enhances sauce consistency.

Add spinach or mushrooms if you’d like to bulk up the dish with veggies.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 645
Sugar: 4g
Sodium: 620mg
Fat: 38g
Saturated Fat: 21g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 155mg

Keywords: fettuccine alfredo, chicken pasta, sundried tomato pasta