Creamy Sun-Dried Tomato Chicken with Garlic Pasta

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A restaurant-worthy pasta dish with tender chicken and rich sun-dried tomato sauce, ready in 30 minutes. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs fettuccine, boneless chicken thighs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 620 cal/serving

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Ingredients

10 oz fettuccine
1 lb, sliced into 1/2-inch strips boneless chicken thighs
3 tbsp olive oil
3 oz, packed in oil, drained sun-dried tomatoes
3, minced garlic cloves
1 cup heavy cream
1/4 cup, chopped fresh basil
1/2 cup, grated parmesan cheese
3/4 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Cook 10 oz fettuccine in a large pot of salted boiling water for 8-10 minutes until al dente; reserve 1 cup pasta water before draining.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb sliced chicken thighs and cook for 6-7 minutes until golden and cooked through, then set aside.
Step 3: Add 3 minced garlic cloves and 3 oz drained sun-dried tomatoes to the skillet; cook for 1 minute until fragrant.
Step 4: Stir in 1 cup heavy cream, 1/2 cup grated parmesan, 3/4 tsp salt, and 1/2 tsp black pepper. Simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.
Step 5: Return chicken to the skillet, add drained fettuccine, and toss to coat. Add reserved pasta water 1 tbsp at a time until sauce reaches a glossy consistency. Stir in 1/4 cup chopped basil before serving.