Description
A creamy and flavorful pasta dish featuring tender chicken and sundried tomatoes in a rich Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 1/2 cup sundried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add chicken and cook until no longer pink. Season with salt and pepper. Remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Add cooked chicken and sundried tomatoes to the sauce. Stir to combine.
- Toss the cooked fettuccine in the sauce until well coated.
- Garnish with fresh parsley and serve immediately.
Notes
- Use freshly grated Parmesan for the best flavor.
- Adjust the creaminess by adding more or less heavy cream.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: fettuccine alfredo, chicken pasta, sundried tomatoes, creamy pasta