Never Better Sun-Dried Tomato Alfredo with Chicken
This creamy Sun-Dried Tomato Alfredo with Chicken is the perfect pasta dish loaded with cheesy, garlicky deliciousness!
Servings: 6 Servings
Special Equipment
- 1 Instant Read Thermometer (Optional, but recommended)
- 1 Standard Blender
Ingredients
Sun-Dried Tomato Chicken Alfredo
- 4 (6 ounce) boneless skinless chicken breast butterflied or lightly-pounded if thick, (See Note: a.), room-temperature
- 1 recipe Chicken Seasoning (Ingredients listed below)
- 3 Tablespoons olive oil
- 5 cloves garlic peeled and smashed
- 4 ounces olive oil preserved sun-dried tomatoes chopped, plus extra for garnishing, as desired
- 2 Cups chicken broth preferably homemade
- 1 Cup heavy cream
- fine kosher salt* to taste
- Fresh ground black pepper to taste
- 4 ounces Parmesan cheese fresh-grated, plus more for garnishing, as desired
- Fresh basil to taste, garnish
- 1 pound fettuccine pasta We like to use our Homemade Fettuccine recipe
- ½ Cup pasta water reserved from the cooking pot
- 2 Tablespoons balsamic glaze Store-bought or made from scratch using our Balsamic Glaze recipe
Chicken Seasoning
- 1 Tablespoon fine kosher salt* plus extra for salting the pasta water
- 1 Tablespoon smoked paprika
- 1 Tablespoon dried oregano
- 1½ teaspoons garlic powder
- ¾ teaspoon fresh ground black pepper
- ¾ teaspoon cayenne pepper optional
*Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.
Instructions
Chicken Seasoning
- Combine all ingredients (salt, smoked paprika, dried oregano, garlic powder, black pepper, and cayenne, if using) in a medium bowl. Whisk to combine. Set aside.
Sun-Dried Tomato Chciken Alfredo
- Set a large pot of water to rapid boil.Meanwhile, prepare the chicken. (See Note: a) With paper towels, pat the chicken dry, add chicken to the bowl of Chicken Seasoning and coat entirely.
- Heat olive oil in a large skillet over medium to medium-high heat until shimmering. Add chicken to pan and cook, undisturbed, for about 5 minutes on each side, or until golden brown and internal temperature reaches 165° Fahrenheit (74° celsius). Remove chicken from the pan and set aside to rest.
- Lower the pans heat to medium-low and add garlic and sun-dried tomatoes. Sauté for 1 - 2 minutes until aromatic.
- Add chicken stock and deglaze the pan by using a wooden spoon to scrape up any caramelized brown bits from the bottom. Bring to a boil, reduce to simmer and stir in heavy cream. Once simmering, remove the sauce from the heat. Carefully puree the sauce in a blender until smooth.
- Return the sun dried tomato alfredo sauce to the saucepan over medium-low heat and bring to a gentle simmer, stirring often. Add Parmesan cheese in two or three additions, stirring to melt until smooth. Season with salt and black pepper to taste. Lower the heat and stir occasionally while completing the next steps.
- Generously season your large pot of boiling water with salt. Add your fettuccine to the pot and cook until it is just under al-dente doneness. Be careful not to overcook. Using tongs, remove your fettucine from the boiling water and add directly into your alfredo sauce. Add pasta water and stir vigorously to thickly coat the fettuccine in sauce. Cook 1 - 3 minutes until the pastas' desired doneness is reached.
- Meanwhile, slice your chicken into bite-sized pieces. Stir chicken and any accumulated juices into the pasta. (You can reserve a few larger slices of chicken for presenting the dish, if desired.)Garnish with fresh basil, more sun dried tomatoes, extra Parmesan cheese and a drizzle of balsamic glaze! Serve hot with crusty Italian bread. Enjoy!
Notes
a. If your chicken breast is very thick, it will not cook evenly in the pan. To butterfly, halve your chicken breast horizontally before seasoning. Alternatively, you can place the chicken between plastic wrap (or in a plastic bag) and pound to an even-thickness (about 1 centimeter or a half inch) with the bottom of a heavy skillet or rolling pin.
Calories: 621kcal | Carbohydrates: 68g | Protein: 20g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 60mg | Sodium: 1846mg | Potassium: 599mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1687IU | Vitamin C: 21mg | Calcium: 301mg | Iron: 2mg
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