Creamy Sun Dried Tomato Chicken Pasta Recipe

Black Section Separator

Served with fettuccine, sautéed chicken, and fresh basil, this rich and savory dish is excellent for date night or hectic weekdays.


– 8 ounces fettuccine noodle – 1.25 lbs. boneless skinless chicken breasts, pounded to an even thickne – Kosher salt and pepper – 3 Tablespoons olive oil, divided – 3 shallots, thinly sliced – 4 cloves garlic, minced – 4 ounces sun dried tomatoes packed in oil, oil drained – 1/4 cup dry white wine – ¾ cup half and half – ¾ cup heavy cream – 1 cup shredded Parmesan cheese – 1 cup packed fresh basil leave


Fettuccine water should be boiled in a big pot. Add 1 heaping tablespoon Kosher salt to the water. Once boiling, cook al dente, drain, and sprinkle with olive oil to prevent sticking.

Step 1

Heat 1 tablespoon of oil in a big, deep skillet on medium. Season both sides of the chicken breasts with salt and pepper before adding to the skillet. 

Step 2

Wait 4-5 minutes, then flip and cook 3-4 minutes more until internal temperature reaches 165 degrees.

Step 3

Keep chicken warm in foil after removing from skillet. Finish the olive oil in the pan and add the shallots. 

Step 4

Saute 1-2 minutes to soften. Add garlic and sun-dried tomatoes and sauté for 1-2 minutes to soften shallots.

Step 5

Deglaze the pan with white wine, scraping up any browned bits.

Step 6

Add half and half and cream and bring to a moderate simmer. Reduce heat to medium low to maintain. Stir often for 2-3 minutes to thicken sauce. 

Step 7

Add Parmesan and melt. Remove from heat and wilt basil. Serve spaghetti and chicken breast slices with sauce.

Step 8

Also See

Black Section Separator

The Best Pizza Chicken Recipe