Is there anything better than a big bowl of creamy, cheesy pasta? How about an even bigger skillet of fresh fettuccine cloaked in homemade sun-dried tomato alfredo sauce with loads of Parmesan, smoky spiced chicken, fresh basil and balsamic reduction? This indulgent dinner is better than any chicken Alfredo on a restaurant menu and is sure to impress.
Ingredients For This Recipe
This Sun Dried Tomato Fettuccine Alfred with Chicken is easier than you think! Here's what you'll need:
How to Spice Up Alfredo
Now, we rarely turn down a chance at fresh, cheesy, garlicky pasta but have you ever been disappointed by a big ol’ bowl of bland? Not tonight, Romeo. A quick spice rub on your chicken brings loads of sweet, smoky and, if desired, spicy flavors to this Sun-Dried Tomato Alfredo. Garlic powder and oregano are the Italian seasoning go-tos. However, it’s the long-distance lover: smoked paprika, that adds SO much depth and intrigue to this dish. That mild, smoky spice melds beautifully with this sauce’s rich tomato flavor. If you’re hoping to bring the heat tonight, we recommend spicing it up with a dash of cayenne, too.
Sun-Dried, Bona Fide, Cream Sauce Deliciousness
Sun-dried tomatoes are natures’ sweet, tangy candy of the Mediterranean. When fresh tomatoes are left to dry on the hot Tuscan rooftops they blissfully transform to shriveled, umami-rich flavor bombs. They are so rich in flavor that a little goes a long way. The small amount of sun-dried tomatoes in this recipe take your alfredo from a run-of-the-mill Parm sauce to a compelling dish with layers of flavor. We recommend purchasing the ready-to-use olive oil preserved sun-dried tomatoes. However, if dried is all you can find, they can easily be rehydrated by covering in olive oil and refrigerating for a day or two ahead of time.
Little Ribbons: Fresh or Dried Pasta Variations
We whole-heartedly encourage you to create this recipe using our Homemade Fettuccine recipe. There is simply no comparison to the bouncy chew of handmade Italian pasta. Surely, taking the extra time to prepare handmade pasta is sure to wow your guests. However, if you don’t have the time, feel free to use your favorite boxed or pre-made fettuccine pasta. Either way, we recommend transporting your oh, so slightly undercooked pasta (directly from the boiling water) into the sauce. Finish cooking your starchy little ribbons in the sauce so the sun-dried tomato alfredo clings thickly to every bite.
A Sweet, Luxurious Drizzle
Cooking down a bit of balsamic vinegar into a thick, flavorful reduction could not be any easier. It’s also a steadfast way to improve your chef game. The sweet and sticky tang of a balsamic reduction adds just enough zip to cut through this alfredos’ creamy richness. With just a splash of balsamic and a little time you can add a whole new level of complexity and flare. A balsamic reduction pairs beautifully with endless vegetables and proteins and can be kept in the refrigerator for up to two months.
Balsamic Glaze is an easy, 1 ingredient recipe that can add a delicious, elegant drizzle to countless sweet & savory creations!
Share your Success!
We hope you enjoy the sweet and smoky sun-dried tomato spin on this delicious chicken fettuccine alfredo!When this recipe makes its way to your table, be sure to drop us a star rating! And, as always, mention @foodworthfeed or tag #foodworthfeed in your Instagram posts and stories! We’d love to feature you on social! We love having a seat at your table, you’ll always have one at ours. Cheers!
More Pasta Recipes to Devour
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- Halloumi Pasta Salad with Greek Herb Vinaigrette
- How To Make Farfalle (Homemade Bowtie Pasta)
For more dinner ideas check out our entire collection of Lunch & Dinner recipes.
Never Better Sun-Dried Tomato Alfredo with Chicken
- Standard Blender
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, if desired
- 2 Cups chicken broth preferably homemade
- 1 Cup heavy cream
- Fine, sea or 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
- ¼ Cup balsamic glaze Store-bought or made from scratch using our Balsamic Glaze recipe
- 1 Tablespoon fine, sea or 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
- Gather, measure and prepare the Chicken Seasoning ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.
- Combine 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.
- Meanwhile, 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 one to two 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. Stir in heavy cream and bring to a boil, stirring often.
- Once boiling, remove the sauce from the heat. Carefully puree the sauce in a blender until smooth.
- Return the alfredo sauce to the saucepan over medium-low heat and bring to a simmer, stirring often. Once simmering add the 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. (If you are using our Homemade Semolina Pasta recipe, this will take just about one minute.) Be careful not to overcook. Using tongs, remove your fettucine from the boiling water directly into your alfredo sauce. Stir vigorously to thickly coat the fettuccine in sauce. If the sauce is a bit too thick, add a bit of starchy pasta water and cook and stir until emulsified.
- Meanwhile, slice your chicken into bite-sized pieces. Stir in chicken and any accumulated juices. (You can reserve a few larger slices of chicken for garnishing the dish, if desired.)
- Garnish with fresh basil, and a drizzle of balsamic glaze! Serve hot with crusty Italian bread. Enjoy!