If there’s one dish that never lets me down, it’s this Rich and Creamy Tuscan Chicken Alfredo. It’s everything I want in a comforting pasta meal—tender chicken, a velvety Alfredo sauce, and a punch of flavor from sun-dried tomatoes that takes it from simple to seriously crave-worthy.
This is my go-to when I want something indulgent but still doable on a busy evening. It comes together in under 45 minutes, uses one skillet (plus the pasta pot), and hits that perfect creamy-meets-savory balance that always gets people asking for seconds.
Whether you’re cooking for yourself, your family, or someone you want to impress, this dish is the kind of comfort food that delivers every single time.
Why This Recipe Works
- Pan-seared chicken locks in flavor and adds golden color
- Heavy cream + Parmesan = luxurious Alfredo sauce
- Sun-dried tomatoes bring a rich, tangy contrast
- Fettuccine soaks up the sauce like a dream
- One skillet means easy cleanup and deep, layered flavor
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 mins | Cook Time: 30 mins)
- 4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (plus more for garnish)
- ¼ cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh basil (optional, for garnish)
How I Make It (Step-by-Step)
1. Cook the Pasta
I start by boiling a large pot of salted water and cooking the fettuccine according to package instructions. I drain it and set it aside, tossing it lightly with a drizzle of olive oil to prevent sticking.
2. Season and Sear the Chicken
While the pasta cooks, I season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
I heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, I sear the chicken for 6–7 minutes per side, until golden brown and cooked through (internal temp of 165°F/74°C). I remove the chicken from the skillet and let it rest while I make the sauce.
3. Build the Creamy Sauce
In the same skillet (no need to clean it!), I add the minced garlic and cook for about 1 minute, just until fragrant—this is the base of the flavor.
Next, I pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Once it’s at a gentle simmer, I stir in the Parmesan cheese and sun-dried tomatoes, letting the sauce bubble and thicken slightly—about 4–5 minutes.
4. Combine It All
I slice the cooked chicken breasts into thin strips and return them to the skillet, letting them simmer in the sauce for a minute or two to soak up all that creamy goodness.
Then I toss in the cooked fettuccine, stirring gently to coat every strand in sauce.
5. Serve and Savor
I divide the pasta into bowls, top with extra grated Parmesan, and garnish with fresh basil if I’ve got it on hand. A crack of black pepper on top never hurts either.
What I Serve It With
This dish is hearty on its own, but here’s how I like to round it out:
- Garlic bread or focaccia to mop up the extra sauce
- A crisp Caesar or arugula salad for freshness
- A glass of chilled white wine (Pinot Grigio or Chardonnay works beautifully)
- Roasted broccoli or asparagus for something green on the plate
Variations and Add-Ins
- Add spinach for a Florentine twist
- Toss in sautéed mushrooms or roasted red peppers
- Use chicken thighs for more flavor and moisture
- Substitute cream with half-and-half for a lighter version
- Make it spicy with a pinch of red pepper flakes
FAQs From My Kitchen to Yours
Q: Can I make this ahead of time?
A: You can prep everything, but this dish is best served fresh. If you need to reheat, add a splash of milk or cream and rewarm it gently on the stovetop.
Q: Can I use a different pasta shape?
A: Definitely. Penne, linguine, or tagliatelle all work great—just make sure it’s something that holds sauce well.
Q: How do I keep the sauce from breaking?
A: Don’t boil it too hard. Keep it at a gentle simmer and add the Parmesan gradually while stirring.
Q: Can I use jarred Alfredo sauce instead?
A: You could—but once you see how easy this homemade version is, you may never go back.
Final Thoughts
This Rich and Creamy Tuscan Chicken Alfredo is more than just a pasta dish—it’s a warm, comforting bowl of flavor that always satisfies. It brings restaurant-level richness to your dinner table with simple, easy-to-find ingredients and a foolproof method.
It’s the kind of recipe I turn to when I want to cook something a little special without making it complicated—and every time I do, it reminds me why creamy pasta is always a good idea. One bite of that sun-dried tomato-infused Alfredo and you’ll see exactly what I mean.
Silky Sauce, Golden Chicken, and Bold Tuscan Flavors—Why This Alfredo Is Always a Hit at My Table
Ingredients
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1 cup cooked chicken, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and cook until browned.
- Stir in the sun-dried tomatoes and Italian seasoning, cooking for 1-2 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
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