Creamy Chicken Alfredo with Sun Dried Tomatoes

Creamy chicken pasta with sun-dried tomatoes in a bowl.

5 from 1 vote

Creamy Chicken Alfredo with Sun Dried Tomatoes

This sun dried tomato chicken alfredo is a creamy, comforting pasta made with tender chicken, rich Alfredo sauce, and tangy sun-dried tomatoes. It’s an easy 40-minute dinner that feels restaurant-worthy but uses simple, everyday ingredients.

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Author Melissa Williams

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