Creamy Chicken Alfredo with sun-dried tomatoes is a comforting weeknight pasta dish that tastes like a special occasion! It’s easy to make with simple ingredients and it comes together in just 40 minutes.
Chicken Alfredo with sundried tomatoes is a simple way to give pasta night a bold flavor upgrade! Made with juicy seasoned chicken and tender pasta tossed in a rich, creamy sauce, it’s made even better with little bites of tangy-sweet sun dried tomatoes.
It’s a cozy, restaurant-style dish that I know we’ll all be making often, it’s just that good. Plus, when you add in that sprinkling of fresh basil to brighten the whole dish, it’s chef’s kiss. You’ll thank me later!
Sun Dried Tomato and Basil Chicken Fettuccine is the perfect weeknight pasta dish that is made from scratch, but quick and easy, too. Serve it with a crisp side salad or warm garlic bread for a complete, impressive meal.
Sun Dried Tomato Chicken Alfredo
Why You’ll Love This Chicken Alfredo with Sun Dried Tomatoes
- A simple twist to a classic pasta dish.
- The combination of creamy and tangy in every bite.
- Comes together easily at home and impressive for guests.
- It’s easy to customize!
Helpful Tools
Ingredients You’ll Need
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Chicken breasts or tenders: Either works, as you’ll be cutting them into small pieces anyway.
- Fettuccine noodles: Cooked separately to your desired level of doneness.
- Sun dried tomatoes: These usually come packed in oil, so be sure to drain and pat dry before chopping them up.
- Olive oil, onion and garlic: Aromatics that add so much flavor to the base of the sauce.
- All-purpose flour: This is what thickens the cream sauce.
- Chicken broth, white wine, butter, and heavy cream: Use a dry white wine for best results. Something like a chardonnay, pinot grigio, or sauvignon blanc. If you don’t have, or want to use wine, additional chicken broth can be used.
- Fresh basil: For a pop of fresh herbs and color! It’s a nice contrast to the red sun dried tomatoes.
- Seasoning: Lemon pepper, salt, and pepper.
Variations
- Swap the chicken for shrimp for a seafood alfredo option!
- You could use rotisserie chicken or leftover cooked chicken breast to save time.
- Sliced Italian sausage would also be great for a bolder, savory flavor.
- If you don’t have fettuccine on hand, try penne, rigatoni, farfalle or spaghetti instead.
- Replace the heavy cream with half-and-half for a lighter sauce.
- Toss in some extra veggies like spinach, mushrooms, or asparagus.
How to Make Chicken Alfredo with Sun Dried Tomatoes
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Cook the fettuccine in boiling salted water until al dente (or your desired level of doneness).
- Step Two: Dice the chicken, season with lemon pepper, salt, and pepper, and then cook the chicken in a large heated skillet over medium-high heat until cooked through. Set it aside.
- Step Three: In the same pan, add more oil if needed, and sauté the minced garlic and chopped onions until softened. Then, stir in the chopped sun dried tomatoes.
- Step Four: Stir in the flour until the onion and tomatoes are coated without streaks of raw flour. Pour in the broth and white wine, deglazing the pan for extra flavor. Let that reduce slightly.
- Step Five: Add butter and heavy cream, stir, and let it reduce and thicken. Season to taste, add the chopped basil, and, off the heat, add the cooked pasta to the skillet and toss.
Tips for the Creamiest Alfredo Sauce
Getting a perfectly creamy alfredo sauce with a silky smooth finish comes down to the ingredients AND techniques:
- Use full-fat cream and butter.
- Keep the heat medium-low, and eventually a simmer, so the sauce doesn’t break or curdle.
- Use reserved pasta water if necessary. It can help emulsify the sauce to help it cling to the pasta.
- Don’t forget the butter! It adds a smooth, glossy finish.
- Serve immediately for the creamiest texture. Alfredo sauce will thicken as it cools.
What to Serve with Chicken Alfredo
Anytime I serve a creamy pasta dish, I always have bread on the side to mop up the sauce. Anything like one-hour dinner rolls, simple garlic knots, or Little Caesars breadsticks are always a hit.
You could also go for a crisp chopped veggie salad with a zesty vinaigrette, or easy sautéed asparagus, or roasted zucchini for a vegetable side dish.
How to Store and Reheat
How to store leftovers
Once cooled completely, store any leftover chicken alfredo with sun dried tomatoes in an airtight container in the fridge for up to 4 days.
Reheating Instructions
You can reheat it in the microwave or on the stove, adding a splash of cream or broth to loosen up the sauce as it will have thickened quite a bit.
FAQs
They’re tomatoes that have been dried to remove most of their moisture, concentrating their flavor to a sweet-tangy flavor with a slightly chewy texture. They’re commonly sold dry-packed (which need rehydrating) or packed in oil, which are softer and ready to use.
I prefer oil-packed sun dried tomatoes because they’re already softer, which is great for a creamy pasta dish. Plus, the oil can sometimes be infused with herbs, which adds its own flavor. To avoid extra oil in your dish, make sure to pat dry any excess oil on the surface.
Although best served right away, you can cook the chicken, pasta, and sauce separately, and keep everything airtight in the fridge for up to 3 days. When you’re ready to serve, toss everything together over medium-low heat on the stove and add a splash of cream as it warms through.
Need more creamy chicken recipes? Try these:
Slow Cooker Cajun Chicken Alfredo
Slow Cooker Creamy Chicken Pasta
Click here to view my entire collection of chicken recipes.
Creamy Chicken Alfredo with Sun Dried Tomatoes
Ingredients
- ½ pound fettuccine noodles
- 1 pound chicken breasts
- salt & pepper to taste
- lemon pepper to taste
- 2 Tablespoons extra virgin olive oil
- 4 cloves garlic minced
- ⅓ cup onion diced
- ½ cup sun dried tomatoes chopped
- 2 Tablespoons all purpose flour
- 1 ½ cups chicken broth
- ½ cup white wine
- 1 Tablespoon butter
- ¼ cup heavy cream + a splash
- ⅓ cup basil chopped
Instructions
- In a large pot, bring salted water to boil and cook the fettuccine to your favorite level of doneness.1/2 pound fettuccine noodles
- Thinly slice the chicken and cut into small pieces chicken. Season with lemon pepper and salt and pepper, to taste.1 pound chicken breasts , lemon pepper, salt & pepper
- Heat a large skillet over medium high heat and add the olive oil. Once hot, add the chicken and cook until no longer pink. Once done, remove the cooked chicken from the pan and set aside.2 Tablespoons extra virgin olive oil
- In the same pan (add more oil if needed), add in the minced garlic and chopped onions. Saute until softened.4 cloves garlic, 1/3 cup onion
- Add in the chopped sun dried tomatoes and stir.1/2 cup sun dried tomatoes
- Add in the flour and stir until the onion and tomatoes are coated and you don’t see any more raw flour.2 Tablespoons all purpose flour
- Add in the chicken broth and white wine. Stir until fully combined, scraping up any bits from the bottom of the pan. Let it continue cooking until it reduces slightly.1 1/2 cups chicken broth, 1/2 cup white wine
- Add in the butter and heavy cream. Stir. Let the sauce reduce and thicken. Add more salt and pepper, if desired.1 Tablespoon butter, 1/4 cup heavy cream
- Once thickened, add back in the cooked chicken and stir.
- Finally, add in the chopped basil and remove the skillet from the heat.1/3 cup basil
- Add the cooked pasta to the skillet and toss.
Notes
- Use full-fat cream and butter for the best sauce.
- If using sun dried tomatoes packed in oil avoid adding extra oil to the sauce. Pat the tomatoes dry, if necessary.
- Chicken breasts or tenders can be used.
- Additional chicken broth can be used in place of the white wine if you prefer not to use it (or are out).
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published August 5, 2013
Did You Make This?
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