Creamy Sun-Dried Tomato and Chicken Fettuccine
Okay, Let Me Tell You About This Pasta…
Right, so this Creamy Sun-Dried Tomato and Chicken Fettuccine… honestly? It’s my panic dinner. You know those nights when everything’s gone a bit pear shaped, you’re starving, and you need something comforting like, *yesterday*? This is it. The first time I made it, I’d totally messed up another recipe (don’t ask) and threw this together with bits I had hanging around. And oh my goodness, it turned out *amazing*. It looks kinda fancy, but between you and me, it’s ridiculously easy. My kids actually cheer when they smell it cooking, which, let’s be real, doesn’t happen every day!
Why You’re Gonna Make This All The Time
Seriously though, why will you love it? Well, for starters, it hits that perfect spot between creamy comfort food and something that feels a bit special, you know? I make this when:
- I need dinner on the table in about 30-40 minutes (seriously, it’s pretty quick!).
- Company’s coming over last minute and I want to impress without actually trying too hard (shhh, our secret).
- I just *need* pasta. Like, a soul deep need.
- My family goes crazy for this because it’s packed with flavour – that sun dried tomato punch with the creamy sauce and chicken is just *chef’s kiss*. It’s one dish where even my picky eater cleans his plate, which is basically a miracle.
Plus, it uses ingredients you might actually have lurking in your pantry or fridge already. No weird, impossible to find bits.
Okay, Here’s What You Need (The Ingredients Bit)
- Fettuccine pasta: About 250g, or half a standard pack? Honestly I just eyeball it. Tagliatelle works great too, or even penne if that’s all you’ve got.
- Chicken breasts: Two decent sized ones, maybe 300-400g total? Skinless, boneless please. Sometimes I use chicken thighs if I want it extra juicy, just takes a bit longer to cook through.
- Olive oil: A good glug for cooking the chicken.
- Sun-Dried Tomatoes (in oil): This is KEY. Get the ones packed in oil, not the dry ones. You’ll need about 1/2 a cup, chopped up, plus maybe 2 tablespoons of the oil form the jar. That oil is liquid gold, don’t chuck it! My nan swore by a specific Italian brand, but honestly, any jarred ones work just fine.
- Garlic: 3-4 cloves, minced. Or more. I mean, can you ever have too much garlic? I think not. I sometimes use the pre minced stuff in a jar when I’m feeling *extra* lazy.
- Onion: One small yellow onion, finely chopped. Or a large shallot works nicely too.
- Chicken Broth: About 1 cup (240ml). Low sodium is probably best so you can control the salt.
- Heavy Cream: 1 cup (240ml). This makes it luscious. Don’t skimp here, half and half just isn’t the same vibe.
- Parmesan Cheese: Gotta be freshly grated! About 1/2 cup, plus more for serving. The pre grated stuff has anti caking agents that can make the sauce a bit grainy sometimes, I find.
- Baby Spinach: A couple big handfuls. It wilts down loads. (Optional, but adds colour and, you know, *health*).
- Dried Oregano: 1 teaspoon.
- Red Pepper Flakes: A pinch or two, depending on if you like a little warmth. (Also optional).
- Salt and Black Pepper: To taste. Always taste!
How to Throw it All Together (The Fun Part!)
- Get the Pasta Going: Fill a big pot with water, salt it generously (like the sea, they say!), and bring it to a boil. Chuck in your fettuccine and cook according to the packet directions, usually about 8-10 minutes for al dente. Before you drain it, SAVE about a cup of that starchy pasta water. It’s magic for the sauce later. Trust me. Drain the pasta. Don’t rinse it!
- Chicken Time: While the pasta’s bubbling away, cut the chicken into bite sized pieces, maybe 1 inch cubes? Season them well with salt and pepper. Heat a glug of olive oil in a large skillet or pan (big enough to hold the sauce later!) over medium high heat. Add the chicken and cook until it’s golden brown and cooked through, probably 5-7 minutes. Don’t crowd the pan; cook in batches if you need to. Once cooked, scoop the chicken out onto a plate and set aside.
- Build the Flavour Base: Lower the heat to medium. Add the chopped onion to the same skillet (there should be some nice chickeny bits left in there) and cook for about 3-4 minutes until it starts to soften. Add the minced garlic and cook for another minute until it smells amazing – careful not to burn it! Burnt garlic = sadness.
- Sauce Magic Starts Here: Toss in the chopped sun dried tomatoes AND that lovely oil you saved from their jar. Stir it around for a minute. Add the dried oregano and red pepper flakes (if using). Let that sizzle for like 30 seconds. This is where I usually sneak a taste of a sun dried tomato bit… oops.
- Get Saucy: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan (that’s pure flavour!). Bring it to a simmer and let it bubble gently for a couple of minutes to reduce slightly.
- Creamy Dreamy Time: Reduce the heat to low. Pour in the heavy cream. Stir it all together. Let it warm through gently, but don’t let it boil rapidly or it might curdle a bit. On second thought, a gentle simmer is fine, just not a rolling boil.
- Cheese, Please: Stir in the grated Parmesan cheese until it melts into the sauce and makes it all thick and wonderful. Don’t worry if it looks a bit weird at this stage – it sometimes does! It’ll come together.
- Bring it Home: Add the cooked chicken back into the skillet. If you’re using spinach, toss it in now. Stir everything until the spinach wilts down, which only takes a minute or two.
- Combine and Conquer: Add the drained fettuccine to the skillet with the sauce. Toss everything together really well until the pasta is coated in that glorious creamy sun dried tomato sauce. If the sauce seems a bit too thick, add a splash of that reserved pasta water you cleverly saved earlier. Start with a tablespoon or two; you can always add more.
- Taste and Season: Now’s the crucial moment. Give it a taste. Does it need more salt? Pepper? Go on, adjust it until it tastes perfect *to you*.
- Serve it Up!: Dish it out into bowls, sprinkle generously with extra Parmesan cheese (and maybe some fresh parsley if you’re feeling fancy). Devour immediately!
Little Notes From My Kitchen
- Seriously, save that pasta water. I forgot once and the sauce was okay, but not *as* good. It really helps emulsify the sauce and make it cling to the pasta perfectly.
- Don’t have heavy cream? I mean, it’s best with it, but in a *real* pinch, I’ve used evaporated milk. It’s not quite the same richness, but it works okay-ish. Don’t tell the pasta purists I said that.
- The sun dried tomato oil is non negotiable. Adds SO much flavour you wouldn’t believe.
- Sometimes I add mushrooms sautéed with the onions, it’s pretty yummy too.
Playing Around With It (Variations!)
I love messing with recipes, keeps things interesting! Here are a few things I’ve tried:
- Spicy Kick: Added extra red pepper flakes and sometimes a pinch of cayenne. Woof! Good though.
- Veggie Boost: Thrown in some cooked broccoli florets or frozen peas near the end. Works surprisingly well.
- Prawn Power: Swapped the chicken for prawns/shrimp. Cook them quickly right at the end until pink. Delicious!
- The White Wine Incident: I once tried deglazing the pan with white wine after cooking the onions and garlic… it wasn’t *bad*, but honestly, I prefer the flavour profile without it for this particular dish. It sort of competed with the sun dried tomatoes too much for my liking. Maybe you’d like it though! Cooking’s all about experimenting, right?
What You’ll Need Tool Wise
Nothing too crazy here:
- A big pot for the pasta.
- A large skillet or sauté pan (big enough for the sauce and pasta eventually!). Cast iron works beautifully if you have one.
- A colander for draining pasta.
- Knife and cutting board.
- Measuring cups/spoons (though I often just guess, lol).
- A whisk can be handy for the sauce, but a wooden spoon is fine.
- Cheese grater! Essential for the Parm. Please don’t use the green shaker tub stuff for this, it just won’t melt right. If you don’t have a grater, maybe just buy a block and chop it really really fine? Might work!
Oh, speaking of cheese graters, my microplane (like this one) is probably my most used kitchen gadget ever. Perfect for Parmesan.
Storing the Leftovers (If Any!)
Okay, *if* by some miracle you have leftovers, store them in an airtight container in the fridge. They’ll keep for about 2-3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce back up, or in the microwave. Though honestly, in my house it never lasts more than a day! I actually think it tastes pretty darn good cold the next day too, straight form the fridge… don’t judge.
How We Like to Eat It
We usually just have this on its own because it’s pretty hearty. But sometimes, especially if we have guests, I’ll serve it with a simple green salad with a vinaigrette dressing to cut through the richness. And maybe some crusty bread for mopping up any leftover sauce? Always a winner. My husband insists on garlic bread, always.
Pro Tips Learned the Hard Way
- Don’t Rush the Sauce: I once tried rushing the step where you add the cream and cheese on too high heat… let’s just say ‘split sauce’ isn’t a good look. Keep the heat low and stir gently!
- Season the Chicken Well: Bland chicken = bland dish. Season it properly before cooking. Salt and pepper are your friends.
- Taste, Taste, Taste: Especially before serving. Pasta dishes often need a final salt adjustment. That pasta water helps but sometimes it still needs a bit more oomph.
- Use Oil Packed Tomatoes: I tried rehydrating dry ones once… total faff and the flavour wasn’t as intense. Stick to the jarred ones in oil, trust me on this. Bon Appétit has thoughts on this too, seems like everyone agrees!
Quick Q&A (Things People Ask Me!)
Can I use different pasta?
Totally! Penne, rigatoni, linguine… whatever floats your boat or whatever’s hiding in the cupboard. Fettuccine just feels classic for creamy sauces, doesn’t it?
Is it okay to use pre cooked chicken?
Yeah, absolutely! If you’ve got leftover roast chicken or a rotisserie chicken, just shred or chop it and add it towards the end just to heat through with the sauce. Super easy shortcut!
Help! My sauce is too thick/thin!
No worries! Too thick? Stir in a splash of that reserved pasta water (or just plain hot water/broth if you forgot to save it) until it’s the consistency you like. Too thin? Let it simmer gently for a few more minutes to reduce, or you could stir in a tiny bit more Parmesan cheese which helps thicken it up.
Can I make this ahead?
You *can* make the sauce ahead of time, store it in the fridge, and then just reheat it gently while you cook the pasta. I think it tastes best freshly made though, the pasta really soaks up the sauce beautifully that way. But making the sauce ahead definitely saves time on a busy night!
What if I don’t like spinach?
Just leave it out! Or swap it for something like kale (might need to cook a bit longer) or even some frozen peas tossed in at the end. Easy peasy.
Hope you love this Creamy Sun-Dried Tomato and Chicken Fettuccine as much as we do! Let me know if you try it!
