5 from 12 votes
Chicken Fettuccini in Sun-Dried Tomato Basil Cream Sauce Recipe
This Chicken Fettuccini in Sun-Dried Tomato Basil Cream Sauce features tender chunks of chicken breast simmered in a creamy sauce infused with sun-dried tomatoes, garlic, and fresh basil. Tossed with fettuccini pasta, the sauce blends cream, Parmesan, and chicken broth for a rich consistency. Red pepper flakes add gentle heat while the reserved pasta water helps achieve a smooth coating. It’s a hearty meal combining bright tomato notes with savory chicken and fresh herbs.
Prep Time
12 mins
Cook Time
13 mins
Total Time
25 mins
Servings:
4
servings
Calories:
546 kcal
Course:
Main Course, Dinner
Cuisine:
Italian, American
Ingredients
- 8 oz. fettucini pasta -plus water for cooking
- 1 tbsp. olive oil
- 1 lb. chicken breast cut into bite size pieces, boneless, skinless
- 1/3 cup sun-dried tomatoes drained, julienned, packed in oil
- 3 garlic minced, cloves
- 1/4 tsp. red pepper flakes crushed
- 1/4 tsp. salt
- 1/4 tsp. black pepper ground
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup Parmesan Cheese grated
- 1/4 cup basil sliced, fresh
Instructions
- Cook the pasta in a large pot of water according to its package directions. Just before draining the pasta, reserve 1/2 cup of the starchy cooking liquid and set aside.
- In the meantime, prepare the chicken and sauce. Add the oil to a large skillet and place over medium-high heat for 2 minutes. Add the chicken to the skillet. Cook 5 minutes, stirring occasionally. Add the sun-dried tomatoes, garlic, red pepper flakes, salt, and black pepper. Cook 1 minute, stirring often.
- Add the broth and cream to the skillet. Stir to combine. Bring to a boil, then reduce to a simmer. Cook for 4-5 minutes, stirring occasionally. Cook until chicken is cooked through and sauce has slightly thickened. Remove the skillet from the heat.
- Stir the parmesan cheese and basil into the sauce. Add the cooked and drained pasta. Stir until well combined. Let the pasta rest in the sauce 2-3 minutes.
- To loosen or thin out the sauce, add the reserved starchy cooking liquid to the pasta a tablespoon at a time, if needed.
Cup of Yum
Nutrition Information
Serving
1/4th of the recipe
Calories
546kcal
(27%)
Carbohydrates
45g
(15%)
Protein
36g
(72%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Cholesterol
168mg
(56%)
Sodium
646mg
(27%)
Potassium
790mg
(17%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
865IU
(17%)
Vitamin C
15.8mg
(18%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 546
% Daily Value*
| Serving | 1/4th of the recipe | |
| Calories | 546kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 646mg | 27% |
| Potassium | 790mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.