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Creamy Fettuccine Alfredo with Chicken & Sundried Tomatoes

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A creamy and flavorful fettuccine dish with chicken and sundried tomatoes.

Ingredients

Scale
  • 12 ozfettuccine pasta
  • 2 tablespoonsolive oil
  • 2boneless, skinless chicken breasts, sliced
  • 1/2 cupsundried tomatoes, chopped
  • 2 cupsfresh spinach
  • 3cloves garlic, minced
  • 1 cupheavy cream
  • 1 cupgrated Parmesan cheese
  • 1/2 cupmozzarella cheese, shredded
  • Salt and pepper, to taste
  • 1 tablespoonfresh basil, chopped (for garnish)

Instructions

  1. Begin by bringing a large pot of salted water to a rapid boil. Once the water is bubbling, add the fettuccine pasta and cook according to the package instructions until it reaches al dente perfection. This usually takes around 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside while you prepare the rest of the dish.
  2. In a large skillet over medium heat, heat the olive oil. While the oil warms, season the sliced chicken breasts with salt and pepper, ensuring that each piece is well coated. Once the oil is shimmering, add the chicken to the skillet in a single layer. Cook for approximately 6-7 minutes, turning occasionally until the chicken turns golden brown and is cooked through. Remove the chicken from the skillet and place it on a plate, allowing it to rest for a moment.
  3. Using the same skillet, reduce the heat slightly and add the minced garlic. Sauté the garlic for about a minute until it becomes fragrant but be careful not to burn it. Then toss in the chopped sundried tomatoes, cooking them for another 2 minutes. This step helps to release their intense flavor and enhances the overall taste of the dish.
  4. At this point, pour in the heavy cream and bring the mixture to a gentle simmer. As the cream heats, stir in the grated Parmesan cheese and shredded mozzarella cheese, mixing well until they melt into a luscious, creamy sauce. Allow the sauce to thicken as it simmers for about 3-4 minutes, and season with salt and pepper according to your taste preferences.
  5. Next, add the cooked fettuccine pasta back into the skillet along with the rested chicken and the fresh spinach. Toss all the ingredients together gently, ensuring that the pasta is well coated with the Alfredo sauce and that the spinach wilts down into the mixture, creating a harmonious blend of flavors and textures.
  6. Once everything is combined well, it’s time to plate your dish. Serve the Fettuccine Alfredo hot and garnish with freshly chopped basil. This not only adds a pop of color but also a hint of fresh flavor that beautifully complements the richness of the dish. Enjoy every bite of this creamy pasta masterpiece!

Notes

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for 2-3 days.

Nutrition

Find it online: https://mykitchenstorie.com/creamy-fettuccine-alfredo-with-chicken-sundried-to/