Creamy Sun-Dried Tomato and Chicken Fettuccine
This Creamy Sun-Dried Tomato and Chicken Fettuccine is a luxurious, comforting dish that combines tender chicken, vibrant sun-dried tomatoes, and a rich, creamy sauce. The addition of garlic, fresh basil, and Parmesan cheese takes this dish to the next level, making it a perfect weeknight dinner or special meal for guests. The creamy sauce clings to every strand of fettuccine, offering a satisfying, flavorful bite in every spoonful.
Ingredients:
- 8 oz fettuccine pasta
- 1 lb chicken breast, sliced into strips
- 1 cup sun-dried tomatoes, chopped (packed in oil or dry, whichever you prefer)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
Instructions:
- Cook the fettuccine: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions. Once cooked, drain and set aside.
- Cook the chicken: While the pasta is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil and cook the sliced chicken breasts until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Prepare the sauce: In the same skillet, add a little more oil if needed. Add the minced garlic and chopped sun-dried tomatoes, cooking for about 2 minutes until fragrant.
- Make the cream sauce: Pour in the heavy cream and stir in the Parmesan cheese. Bring to a simmer, letting it cook for 5 minutes or until the sauce thickens. Add in the fresh basil, and season with salt and pepper to taste.
- Combine and serve: Return the cooked chicken to the skillet, then add the drained fettuccine pasta. Toss everything together to coat the pasta and chicken with the creamy sauce. Adjust seasoning if needed.
- Garnish and enjoy: Serve the dish hot, garnished with extra grated Parmesan and fresh basil. Enjoy!
Storage Tips:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the creamy texture.
- Freezing: This dish can be frozen, though the texture of the cream sauce may change slightly. Store in an airtight container or freezer bag for up to 1 month. To reheat, thaw in the refrigerator overnight and heat on the stove over low heat, adding a splash of cream or milk if needed to loosen the sauce.
Reheating Tips:
- Stovetop: To reheat on the stovetop, place the leftover fettuccine in a skillet over low heat. Add a splash of cream or milk to restore the creamy consistency, stirring until heated through.
- Microwave: You can microwave the fettuccine in a microwave-safe dish. Add a bit of cream or water before reheating, and stir halfway through to ensure even heating.
20 Frequently Asked Questions (FAQ):
- Can I use a different type of pasta?
- Yes! Any pasta like penne, spaghetti, or rigatoni will work, but fettuccine provides the best texture for this creamy sauce.
- Can I use chicken thighs instead of chicken breasts?
- Absolutely! Chicken thighs will add a richer flavor and more moisture to the dish, making it a great alternative.
- Can I make this dish dairy-free?
- You can use a dairy-free cream substitute like coconut cream or almond milk and dairy-free cheese to make this dish dairy-free.
- What if I don’t have fresh basil?
- You can substitute dried basil (about 1 teaspoon) or use spinach or arugula for a fresh, leafy option.
- How can I make this recipe spicier?
- Add some crushed red pepper flakes or a bit of hot sauce to the sauce to give it a spicy kick.
- What type of sun-dried tomatoes should I use?
- Both oil-packed and dry sun-dried tomatoes work well. If you use dry, soak them in hot water for about 20 minutes before chopping.
- Can I use pre-cooked chicken?
- Yes, you can use rotisserie chicken or leftover cooked chicken. Just add it in at the end with the cream sauce.
- Can I add other vegetables?
- Yes, you can add spinach, mushrooms, or roasted red peppers for added flavor and texture.
- Can I use a different cheese?
- Parmesan is the best choice for this recipe, but you could substitute with Pecorino Romano or Grana Padano for a different flavor.
- What can I substitute for heavy cream?
- If you’re looking for a lighter option, use half-and-half or a mix of milk and butter. Keep in mind it may not be as thick.
- Can I make this dish gluten-free?
- Yes, simply use gluten-free fettuccine pasta to make this dish gluten-free.
- How do I prevent the sauce from curdling?
- Make sure to keep the heat low when adding the cream and avoid bringing it to a boil after the cream is added.
- What’s the best way to slice the chicken?
- Slice the chicken against the grain for the best texture and tenderness.
- Can I prepare this dish in advance?
- You can cook the chicken and make the sauce in advance. When ready to serve, just heat everything together and add the pasta.
- Can I use frozen chicken?
- Yes, but be sure to thaw the chicken before cooking it for the best texture.
- How do I make this dish vegetarian?
- Skip the chicken and add extra vegetables or even tofu for a vegetarian version.
- Can I use homemade sun-dried tomatoes?
- Yes, homemade sun-dried tomatoes will work great, adding a unique flavor to the dish.
- Is this recipe suitable for meal prep?
- Yes, this recipe is perfect for meal prepping. Just store individual portions in airtight containers.
- Can I add a different type of cream?
- You can use light cream or even sour cream for a tangier version, but heavy cream provides the richest, creamiest texture.
- How can I make the dish more flavorful?
- Consider adding a splash of white wine or lemon juice to the sauce for a fresh, zesty kick.
20 Best Tips for Making Creamy Sun-Dried Tomato and Chicken Fettuccine:
- Use fresh garlic. Fresh garlic gives a much more robust flavor compared to pre-minced garlic.
- Season the chicken well. Don’t forget to season your chicken with salt and pepper before cooking for maximum flavor.
- Don’t overcook the chicken. Overcooked chicken can be dry. Cook until just browned and no longer pink inside.
- Use full-fat heavy cream. For the richest, creamiest sauce, stick with full-fat heavy cream.
- Reserve some pasta water. Before draining the fettuccine, reserve a cup of pasta water. You can add it to the sauce if it gets too thick.
- Let the sauce simmer. Allow the sauce to simmer and thicken to develop its full flavor.
- Taste as you go. Taste the sauce and adjust the seasoning before adding the pasta for the perfect balance of flavors.
- Toast the sun-dried tomatoes. For extra flavor, toast the sun-dried tomatoes in the skillet with the garlic for a minute or two.
- Add a squeeze of lemon. A squeeze of lemon juice right before serving can brighten up the dish and add balance.
- Grate your own Parmesan. Freshly grated Parmesan melts more smoothly than pre-grated cheese.
- Add a touch of white wine. A splash of dry white wine in the sauce can add depth to the flavor.
- Use a non-stick skillet. A non-stick skillet will make cooking the chicken and sauce easier and cleaner.
- Make it a one-pot dish. After cooking the chicken, use the same skillet to cook the pasta in a little bit of pasta water for added flavor.
- Don’t skip the fresh basil. Fresh basil adds a pop of flavor and color to this dish—don’t use dried!
- Add a little heat. If you like spice, try adding red pepper flakes to the sauce.
- Make it extra creamy. For a super creamy sauce, add a bit of cream cheese to the heavy cream.
- Double the sauce. If you prefer a saucier pasta, double the amount of cream and Parmesan.
- Serve with garlic bread. This dish pairs beautifully with a side of garlic bread to soak up the creamy sauce.
- Be patient with the simmer. Letting the sauce simmer allows it to thicken and develop a deeper flavor.
- Garnish generously. Garnish with plenty of extra Parmesan and fresh basil for the best presentation.
