Hey there! So, the other day, I was rummaging through my pantry, desperately trying to come up with dinner (because who plans ahead, right?), and I stumbled upon a jar of sun-dried tomatoes. Cue lightbulb moment! I remembered this creamy sun-dried tomato and chicken fettuccine recipe that I hadn’t made in ages. It’s one of those dishes that somehow makes you feel all fancy without requiring a culinary degree. Plus, it’s my secret weapon to win over friends and family – I’ve yet to meet someone who doesn’t love it!
Why You’ll Love This
I usually whip this up when I need something quick yet impressive. My family goes bonkers for it, mostly because of the creamy sauce that wraps around the fettuccine like a warm hug. (I mean, who doesn’t love a good hug?) Oh, and that moment when the smell of garlic and sun-dried tomatoes hits the air? Magical! Although, I have to admit, there was this one time I forgot to add salt – and, well, that was a learning moment.
Ingredients
- 400g fettuccine (but hey, spaghetti works in a pinch)
- 2 tablespoons olive oil (my grandma always used extra virgin, but any will do)
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (sometimes I just grab a handful – who measures?)
- 2 chicken breasts, sliced
- 1 cup heavy cream (or milk if you’re feeling lighter)
- 1/2 cup grated Parmesan cheese (or as much as your heart desires)
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional but pretty!)
Directions
- Cook the fettuccine according to package directions. While that’s happening, heat the olive oil in a large pan over medium heat. Toss in the garlic and sun-dried tomatoes. (This is where I usually sneak a taste!)
- Add the chicken to the pan and cook until it’s golden brown. Don’t rush this step – unless you’re a fan of rubbery chicken, which I hope you’re not!
- Pour in the cream and let it simmer until it thickens a bit. If it looks weird, no worries; it always does at this stage.
- Drain the pasta and then toss it into the pan. Mix in the Parmesan cheese. Season with salt and pepper. At this point, you might want to sneak another taste. (I won’t tell!)
- Serve topped with fresh basil or parsley. Enjoy!
Notes
I’ve realized over time that using freshly grated Parmesan makes a world of difference. But if you’re in a hurry, the pre-grated stuff works, too. Just don’t tell my Italian friends!
Variations
Once, I tried adding mushrooms. Didn’t quite hit the mark, but you might like it. Sometimes, I swap the chicken for shrimp – it’s delish!
Equipment
If you don’t have a colander, you can use the pan lid to drain the pasta—just be careful not to scald yourself!
Storage
Store leftovers in an airtight container in the fridge for up to three days. But honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like to pair this with a simple green salad or some crusty bread to mop up the sauce. Heaven!
Pro Tips
I once tried rushing the cream sauce, and trust me, that was a mistake. Patience is key here; it really makes a difference.
FAQ
Q: Can I use a different type of pasta? A: Absolutely! I’ve used penne and it worked just fine. Whatever you’ve got in the cupboard.
Q: How do I make it spicy? A: Throw in some red pepper flakes with the garlic. It adds a nice kick!
Q: What if I’m out of cream? A: Milk with a touch of butter can work, but it won’t be as thick. Experiment and see what you like!