30-Minute Creamy Chicken Alfredo Fettuccine with Sun-Dried Tomatoes
A rich and creamy homemade chicken Alfredo pasta loaded with juicy seasoned chicken, silky Parmesan sauce, tender fettuccine, and tangy sun-dried tomatoes. Perfect for weeknight dinners, meal prep, or packed lunches.
Equipment
- Large pot
- Colander
- Large skillet
- Wooden spoon
- Tongs
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Cheese grater
- Whisk
Ingredients
For the Chicken
- 1 lb 450g boneless skinless chicken breast, cut into strips
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt to taste
- Black pepper to taste
For the Pasta and Sauce
- 12 oz fettuccine pasta
- ½ cup unsalted butter
- 4 –5 garlic cloves minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
- or allspice, mace, or pumpkin pie spice
- ½ –¾ cup sun-dried tomatoes drained and chopped
- Fresh parsley chopped
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil, cook the fettuccine until al dente according to package instructions, reserve ½ cup pasta water, drain the pasta, then set aside.
- Heat olive oil in a large skillet over medium-high heat, season the chicken strips with garlic powder, Italian seasoning, salt, and black pepper, cook for 5–6 minutes until golden brown and fully cooked through at 165°F, remove from skillet, then set aside.
- Using the same skillet, melt butter over medium heat, add minced garlic, sauté for 1 minute until fragrant, optionally add sun-dried tomatoes and cook for 30–60 seconds to infuse more flavor.
- Pour in heavy cream, let it gently simmer for 3–4 minutes, reduce heat to low, whisk in freshly grated Parmesan cheese until smooth and creamy, season with salt, black pepper, and nutmeg, add reserved pasta water if needed to thin the sauce.
- Add the cooked chicken back into the skillet, add drained fettuccine, add chopped sun-dried tomatoes, toss gently until evenly coated in the Alfredo sauce, simmer for 1–2 minutes so the pasta absorbs the creamy sauce.
- Plate immediately, garnish with extra Parmesan cheese, chopped parsley, optional cracked black pepper, or red pepper flakes, then serve warm.
Notes
- Freshly grated Parmesan melts better and gives a smoother sauce.
- Use ½ cup sun-dried tomatoes for a subtle tomato flavor or ¾ cup for a bolder taste.
- Add spinach or steamed broccoli for extra vegetables.
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of milk or cream for a creamy texture.
- Use half-and-half plus 1 tablespoon cornstarch for a lighter version.
- Add extra parsley if you enjoy fresh herbs.