Creamy Sun-Dried Tomato and Chicken Fettuccine Pasta — Chicken Fettuccine Comfort Dinner

I still remember the first time I made this Creamy Sun-Dried Tomato and Chicken Fettuccine Pasta on a rainy weeknight. I had a cold fridge, a jar of sun-dried tomatoes, and a craving for something rich and comforting. The warm, garlicky cream sauce clung to each ribbon of fettuccine and the sun-dried tomatoes added bright, concentrated tomato flavor that turned a simple meal into something memorable. It quickly became a go-to for cozy dinners and impromptu guests — the kind of dish that feels a little indulgent but is surprisingly simple to pull together.

Sun-dried tomatoes and creamy sauces have deep roots in Mediterranean and Italian cooking, where preserving tomatoes intensifies their flavor and lets you enjoy summer’s bounty year-round. Combining that tang with tender chicken and Parmesan is an easy way to bring a touch of Italy to your weeknight table.

Who is this recipe for?

• This recipe is perfect for busy parents, weeknight cooks who want a quick but impressive meal, and anyone who loves creamy, savory pasta dinners.

Core ingredient overview:

• This dish combines 8 ounces fettuccine pasta, cooked sliced chicken, sun-dried tomatoes, heavy cream, and Parmesan to create a rich, flavorful, and easy-to-make dinner.

Tools & Ingredients

Tools (you’ll need)

• Large pot for boiling pasta
• Colander to drain pasta
• Large skillet (preferably nonstick or stainless steel)
• Wooden spoon or silicone spatula for stirring
• Tongs for tossing pasta
• Chef’s knife and cutting board
• Measuring cups and spoons
• Cheese grater (for fresh Parmesan)

Ingredients (with a short benefit for each)

• 8 ounces fettuccine pasta – sturdy ribbon pasta that holds creamy sauces well
• 2 chicken breasts, cooked and sliced – lean protein that makes this dish satisfying
• 1 cup sun-dried tomatoes, chopped – concentrated tomato flavor and a tangy sweetness
• 1 cup heavy cream – creates a rich, silky sauce that coats the pasta
• 1 cup grated Parmesan cheese – adds salty, nutty depth and helps thicken the sauce
• 2 tablespoons olive oil – healthy fat for sautéing with a hint of fruitiness
• 3 cloves garlic, minced – boosts flavor and aromatic complexity
• Salt and pepper to taste – essential seasonings that balance flavors
• Fresh basil for garnish – bright herbal finish and visual pop

Instructions

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds.
3. Add the cooked, sliced chicken and chopped sun-dried tomatoes to the skillet, cooking for 2–3 minutes to warm and meld flavors.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce becomes creamy and smooth.
5. Add the cooked fettuccine to the skillet, tossing gently with tongs to combine the pasta evenly with the sauce.
6. Season with salt and pepper to taste, adjusting as needed.
7. Serve warm, garnished with fresh basil leaves. Please enjoy!

FAQ
Q: Can I freeze this recipe?
A: Creamy pasta sauces with dairy can separate when frozen and reheated. You can freeze the cooked chicken separately and reheat it with freshly made sauce, or freeze leftovers for up to 1 month and gently reheat while stirring and adding a splash of cream or milk to restore texture.

Q: What can I use instead of heavy cream?
A: For a lighter option, use half-and-half or a 1:1 mix of milk and a tablespoon of butter per cup. Greek yogurt mixed in off-heat can also work but add it slowly and don’t boil to avoid curdling.

Q: Can I use jarred sun-dried tomatoes in oil vs. dry-packed?
A: Yes. If using dry-packed sun-dried tomatoes, rehydrate them in warm water for 10–15 minutes and drain. If using oil-packed, drain and roughly chop; you can add a tablespoon of that oil to the pan for extra flavor.

Q: How long do leftovers keep in the fridge?
A: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of cream or milk.

Tips & Tricks

• Use freshly grated Parmesan rather than pre-grated for a smoother melt and better flavor.
• Don’t overcook the pasta — aim for al dente so it holds up when tossed with the sauce.
• If the sauce seems too thick, add a small splash of reserved pasta water to loosen and help the sauce cling to the noodles.
• Taste and adjust salt at the end — Parmesan is salty, so you may need less added salt than you expect.

Conclusion

If you’re looking for inspiration or variations, this dish pairs beautifully with ideas from other cooks — try this take on the Chicken Pasta of your dreams!, explore a mushroom-studded version like Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms, or add greens using a recipe similar to Fettuccine Alfredo with chicken, sundried tomatoes, & spinach for another delicious spin.

Enjoy this creamy, comforting pasta — I hope it becomes one of your weeknight favorites. Always add

tag after Directions.