Best 9 Fettuccine With Chicken And Sun Dried Tomato Sauce Recipes

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Fettuccine with Chicken and Sun-Dried Tomato Sauce is a flavorful and hearty dish that is perfect for a quick and easy meal. The combination of tender chicken, succulent sun-dried tomatoes, and rich creamy sauce creates a delicious and satisfying dish that is sure to please everyone at the table. With just a few simple ingredients and steps, you can create this delightful pasta dish that is sure to become a favorite.

Let's cook with our recipes!

SUN DRIED TOMATO PASTA



Sun Dried Tomato Pasta image

This easy pasta recipe for sun dried tomato pasta with chicken, spinach, Parmesan, and white wine is filling, creamy, and ready in 20 minutes!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 20m

Number Of Ingredients 13

8 ounces whole wheat pasta (any shape you like (recommended: bowtie or linguini))
1 tablespoon unsalted butter
1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
1 jar julienne-cut sun dried tomatoes packed in olive oil ((7 ounces) drained)
3 cloves garlic (minced)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt (plus additional for cooking the pasta)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup dry white wine ((such as Pinot Grigio) or low sodium chicken stock)
2/3 cup whipping cream
1/2 cup freshly grated Parmesan cheese (plus additional for serving)
2 cups baby spinach

Steps:

  • Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
  • Meanwhile, melt the butter in a large, deep skillet over medium heat. Once the skillet is hot, add the chicken and cook until lightly golden brown on all sides, about 3-4 minutes.
  • Reduce heat to medium-low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
  • To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.

Nutrition Facts : ServingSize 1 (of 4), Calories 627 kcal, Carbohydrate 40 g, Protein 50 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 182 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 9 g

EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES



Easy Chicken Fettuccine with Sun-Dried Tomatoes image

Dinner can be on the table in less than half an hour with this quick, easy, and delicious recipe. Great for a busy weeknight dinner. Serve with a side salad and some garlic toast for a complete meal.

Provided by Yoly

Categories     Main Dish Recipes     Pasta     Chicken

Time 25m

Yield 2

Number Of Ingredients 12

4 ounces dry fettuccine pasta
1 pound chicken tenders
2 teaspoons Cajun seasoning
2 tablespoons butter
1 cup heavy whipping cream
3 tablespoons chopped sun-dried tomatoes
2 green onions, white part only, sliced thinly
1 tablespoon freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon black pepper
¼ teaspoon garlic powder

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
  • Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
  • Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

Nutrition Facts : Calories 1010.5 calories, Carbohydrate 49.5 g, Cholesterol 325 mg, Fat 64.6 g, Fiber 3.4 g, Protein 59.3 g, SaturatedFat 37.1 g, Sodium 1366.1 mg, Sugar 2.5 g

CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES AND MUSHROOMS



Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms image

Done in under 30 minutes, it's perfect for easy weeknight dinners!

Provided by Olya

Categories     Main Course

Time 45m

Number Of Ingredients 16

2 tablespoons olive oil
1 pound boneless and skinless chicken breasts
½ teaspoon salt
1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
½ teaspoon paprika
¼ teaspoon red pepper flakes
8 oz fettuccini pasta
1 tbsp olive oil
10 oz. mushrooms ((sliced))
4 garlic cloves ((minced))
1/4 cup basil ((fresh))
¼ cup sun-dried tomatoes ((drained and chopped))
1 cup chicken broth
1/2 cup heavy cream
1/2 cup Parmesan cheese (grated (more for garnish))
1/2 tsp sea salt

Steps:

  • CHICKEN: Paper towel dry the chicken and generously season with Italian seasoning, salt, pepper and a pinch of red pepper flakes. Heat olive oil in a large deep skillet. Add chicken breasts and cook on medium high heat for 4 minutes on each side until nicely browned for a total of 8 minutes. Remove from pan.
  • PASTA: In the meantime bring a large pot of salty water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
  • SAUCE: Add a little bit more olive oil to the now empty skillet and make sure it's hot. Add sliced mushrooms and garlic with a little bit of Italian seasoning and cook for about 3 minutes.
  • Add sun-dried tomatoes and basil. Cook for a couple of minutes longer.
  • Add chicken broth and heavy cream and simmer for 3-4 minutes. Remove from heat and slowly whisk in shredded Parmesan cheese - until the cheese melts and sauce thickens. Taste the sauce and add salt (if using sodium free chicken broth).
  • ADDING CHICKEN AND PASTA: Add Fettuccini and chicken into the sauce and reheat pasta and chicken in it for a couple more minutes, stirring to coat them well.
  • Season with more salt if necessary. Serve with additional shredded Parmesan and basil, if desired.

Nutrition Facts : Calories 604 kcal, Carbohydrate 53 g, Protein 40 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 121 mg, Sodium 1273 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

FETTUCCINE WITH CHICKEN AND SUN-DRIED TOMATO SAUCE



Fettuccine with Chicken and Sun-Dried Tomato Sauce image

Dinner ready in about an hour! Enjoy this wonderful pasta and chicken dish served with tomato sauce - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 12

1/4 cup coarsely chopped sun-dried tomatoes (not oil-packed)
1/2 cup chicken broth
4 ounces uncooked fettuccine
1/2 cup sliced mushrooms (1 1/2 ounces)
2 medium green onions, chopped (2 tablespoons)
2 cloves garlic, finely chopped
2 tablespoons dry red wine or chicken broth
1 teaspoon vegetable oil
4 boneless, skinless chicken breast halves (about 1 pound)
1/2 cup milk
2 teaspoons cornstarch
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

Steps:

  • 1. Mix tomatoes and broth; let stand 30 minutes.
  • 2. Cook and drain fettuccine as directed on package.
  • 3. While fettuccine is cooking, cook mushrooms, onions and garlic in wine in 10- inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender. Remove mixture from skillet; set aside.
  • 4. Heat oil in skillet over medium heat. Cook chicken in oil 3 to 4 minutes, turning once, until brown. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
  • 5. Mix milk, cornstarch and basil; stir into tomato mixture in skillet. Heat to boiling, stirring constantly. Boil and stir l minute. Stir in mushroom mixture; cook until hot. Serve over chicken and fettuccine.

Nutrition Facts : Calories 265, Carbohydrate 24 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

SUN-DRIED TOMATO FETTUCCINI RECIPE



Sun-Dried Tomato Fettuccini Recipe image

We are a pasta loving family and this Sun-Dried Tomato Fettuccine is up there with the BEST of them, which says a lot, coming from pasta critics. You have to try this delicious meal. you can also make it vegetarian and gluten free. It's perfect for everyone.

Provided by Elyse Ellis

Categories     Main Course

Time 20m

Number Of Ingredients 12

16 ounces fettucine pasta (1 package)
1 cup reserved pasta water
2 Tablespoons olive oil
4 teaspoons minced garlic
½ cup sun dried tomatoes (diced)
14.5 ounces petite diced tomatoes (1 can, drained)
3 Tablespoons tomato paste
1 Tablespoon sugar
1 cup heavy whipping cream
½ cup sour cream
2 cups baby spinach
salt and pepper (to taste)

Steps:

  • Cook fettuccine according to package directions, reserving 1 cup of the pasta water; set aside.
  • While your pasta is cooking, add olive oil to a large pot over medium-high heat.
  • Saute garlic for 1-2 minutes.
  • Add sun-dried tomatoes, diced tomatoes, tomato paste and sugar, stirring until well combined.
  • Turn heat to medium-low and whisk in whipping cream and sour cream.
  • Let simmer and thicken for 5 minutes.
  • Add spinach to sauce and cook until wilted.
  • Add salt and pepper, to taste.
  • If sauce is too thick, use reserved pasta water to thin it out.
  • Add pasta to prepared sauce and toss until coated.

Nutrition Facts : Calories 328 kcal, Carbohydrate 26 g, Protein 8 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 161 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE



Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Provided by Brian Graves

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  • Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  • Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY



Chicken With Sun-Dried Tomato Cream Sauce Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, chicken broth, heavy cream, sun-dried tomato, dried oregano, dried thyme, fresh basil

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

6 bone-in, skin-on chicken thighs
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
4 cloves garlic, sliced
1 cup chicken broth
½ cup heavy cream
⅓ cup sun-dried tomato
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ cup fresh basil, sliced

Steps:

  • Season chicken thighs with salt and pepper.
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
  • Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
  • Bake at 400˚F (200˚C) for 25 minutes.
  • Serve immediately and drizzle remaining broth mix over chicken.
  • Enjoy!

Nutrition Facts : Calories 466 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 5 grams

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE



Chicken with Sun-Dried Tomato Cream Sauce image

Categories     Chicken     Dairy     Tomato     Sauté     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

3 tablespoons unsalted butter
1 tablespoon olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch strips
All purpose flour
2 shallots, minced (about 1/4 cup)
2/3 cup whipping cream
1/2 cup dry white wine
1/3 cup (generous) chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped fresh basil or 2 teaspoons dried

Steps:

  • Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
  • Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve.

FETTUCCINE WITH CHICKEN, SUN-DRIED TOMATOES, BASIL AND PINE NUTS



Fettuccine With Chicken, Sun-Dried Tomatoes, Basil and Pine Nuts image

From the Slimlines column, Thursday magazine. This is the weekly columnist Alva Carpenter's recipe. Enjoy!

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

600 g boneless chicken, cut into strips (without skin)
salt
fresh ground black pepper, to taste
3 tablespoons olive oil
3 garlic cloves, minced
1 1/2 cups sun-dried tomatoes, rehydrated and sliced
1 1/2 cups low sodium chicken broth
1/4 cup basil leaves, chopped
1/4 cup toasted pine nuts
3 tablespoons fresh lemon juice
500 g fettuccine (pasta)

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and sauté the chicken on both sides until it is golden brown.
  • Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm.
  • Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes.
  • Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente.
  • Drain and toss with the sun-dried tomato mixture.
  • Divide the pasta among the serving plates and arrange the chicken on top.
  • Sit back and enjoy your cooking now!

Nutrition Facts : Calories 682.2, Fat 30.2, SaturatedFat 6.7, Cholesterol 145.1, Sodium 389.1, Carbohydrate 69.7, Fiber 4.8, Sugar 7.1, Protein 34.5

Tips:

  • Mise en Place: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and prevent any scrambling during the cooking process.
  • Fresh Ingredients: Always use the freshest ingredients you can find. This will make a big difference in the flavor of your dish.
  • Quality Olive Oil: Invest in a good quality extra virgin olive oil. It will add a delicious flavor to your sauce.
  • Seasoning: Don't be afraid to season your dish with salt and pepper. Taste the sauce as you cook and adjust the seasoning accordingly.
  • Cook the Pasta Al Dente: Cook the pasta until it is al dente, or slightly firm to the bite. This will help it hold its shape and prevent it from becoming mushy.
  • Use a Large Saucepan: Make sure you use a large enough saucepan to accommodate the pasta and sauce. This will prevent the pasta from sticking together.
  • Serve Immediately: Fettuccine with chicken and sun-dried tomato sauce is best served immediately. The pasta will start to absorb the sauce and become mushy if you let it sit for too long.

Conclusion:

Fettuccine with chicken and sun-dried tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, flavorful sun-dried tomatoes, and creamy sauce is sure to please everyone at the table. With a few simple tips, you can make this dish like a pro. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!

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