Creamy Sun-Dried Tomato Chicken with Garlic Pasta
A restaurant-worthy pasta dish with tender chicken and rich sun-dried tomato sauce, ready in 25 minutes. This italian-inspired pasta ready in about 30 minutes pairs fettuccine, olive oil, minced garlic cloves 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Sun-Dried Tomato Chicken with Garlic Pasta take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Sun-Dried Tomato Chicken with Garlic Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine from drying out.
Can I substitute ingredients in Creamy Sun-Dried Tomato Chicken with Garlic Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Sun-Dried Tomato Chicken with Garlic Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Sun-Dried Tomato Chicken with Garlic Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
