Description
This creamy chicken pasta with sun-dried tomatoes is a rich and flavorful Italian-inspired dish that combines tender shredded chicken, al dente fettuccine, and a luscious Parmesan cream sauce infused with fragrant garlic, savory sun-dried tomatoes, and fresh basil. Ready in just 30 minutes, it’s a perfect comforting meal for weeknights or casual dinners.
Ingredients
Scale
Pasta
- 300 grams (about 10.5 ounces) fettuccine pasta
Protein
- 2 cups cooked chicken breast, shredded or diced
Sauce
- 1 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1 cup (240 ml) heavy cream
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Herbs
- 1/4 cup fresh basil, chopped (plus extra for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta and set it aside.
- Prepare Chicken: If using fresh chicken, season it with salt and pepper, then cook thoroughly in a skillet or oven until fully cooked through. Once cooled slightly, shred or dice the chicken into bite-sized pieces.
- Sauté Aromatics and Tomatoes: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1 minute. Then add the chopped sun-dried tomatoes and cook for 2 to 3 minutes to release their flavors.
- Create Cream Sauce: Pour in the heavy cream and bring gently to a simmer. Stir in the grated Parmesan cheese gradually, stirring continuously until the cheese has melted and the sauce is smooth. If the sauce is too thick, adjust the consistency by adding some reserved pasta water a little at a time.
- Combine Ingredients: Add the cooked chicken and drained fettuccine to the skillet with the sauce. Toss everything gently to evenly coat the pasta and chicken in the creamy sauce. Taste and season with salt and black pepper as needed.
- Finish and Serve: Stir in the chopped fresh basil and heat through for another minute. Serve the creamy chicken pasta hot, garnished with additional fresh basil leaves and extra Parmesan cheese if desired.
Notes
- Reserve some pasta water to adjust the sauce consistency without diluting the flavor.
- Use sun-dried tomatoes packed in oil for maximum flavor; if dry, soak them in warm water before chopping.
- Grated Parmesan cheese should be fresh for the best melt and taste.
- You can substitute cooked rotisserie chicken for convenience.
- Fresh basil can be replaced with dried basil but add less as dried herbs are more concentrated.
