A creamy, easy weeknight pasta that fills the kitchen with garlic and cheese smells.
This Fettuccine Alfredo with Chicken, Sun-Dried Tomatoes & Spinach is rich, simple, and fast. The sauce is creamy and smooth. The chicken adds protein and the sun-dried tomatoes add bright flavor. If you enjoy meals that mix greens into a creamy sauce, try the baked salmon with spinach and mozzarella for another easy dinner idea.
why make this recipe
- It cooks fast and fills the table.
- It uses simple ingredients you can find in most stores.
- It tastes like a restaurant dish but is easy to make at home.
- You can change it to use what you have on hand.
how to make Fettuccine Alfredo with Chicken, Sun-Dried Tomatoes & Spinach
Start by cooking pasta and chicken. Make the sauce in the same pan for more flavor. Add sun-dried tomatoes and spinach near the end so they stay bright. Toss pasta and chicken in the sauce and use a bit of reserved pasta water to make the sauce silky. For a different chicken flavor, you can also try a recipe like baked Caesar chicken with creamy parmesan sauce as a side idea.
Ingredients :
- 1 lb boneless, skinless chicken breasts, sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt & black pepper, to taste
- 12 oz fettuccine
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 4 oz cream cheese, softened
- 3/4 cup grated Parmesan cheese
- 1/2 cup reserved pasta water (as needed)
- 1/2 cup sun-dried tomatoes, sliced (oil-packed, drained)
- 2 cups fresh spinach
- Extra Parmesan (for garnish)
- Fresh parsley or basil (for garnish)
- Cracked black pepper (for garnish)
Directions :
- Step 1: Cook the Fettuccine. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Step 2: Cook the Chicken. Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, Italian seasoning, salt, and pepper. Sauté until golden and cooked through (5–6 minutes). Remove and set aside.
- Step 3: Make the Alfredo Sauce. In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant. Lower heat and stir in heavy cream and cream cheese until smooth. Add Parmesan and stir until creamy. Season with salt and pepper.
- Step 4: Add Spinach & Sun-Dried Tomatoes. Stir in sun-dried tomatoes and spinach. Cook just until spinach wilts.
- Step 5: Combine Everything. Add cooked fettuccine and chicken to the sauce. Toss gently, adding reserved pasta water as needed for a silky finish.
- Step 6: Serve. Plate warm and garnish with extra Parmesan, herbs, and black pepper.
how to serve Fettuccine Alfredo with Chicken, Sun-Dried Tomatoes & Spinach
Serve hot in shallow bowls. Add extra grated Parmesan and a sprinkle of fresh parsley or basil. A side salad or crusty bread works well to soak up extra sauce.
how to store Fettuccine Alfredo with Chicken, Sun-Dried Tomatoes & Spinach
Cool the pasta to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or reserved pasta water to loosen the sauce. Do not freeze cream-based sauce; it may separate when thawed.
tips to make Fettuccine Alfredo with Chicken, Sun-Dried Tomatoes & Spinach
- Don’t overcook the pasta; al dente holds up better in the sauce.
- Use hot pasta water to thin the sauce slowly for a silky texture.
- Slice chicken thin so it cooks fast and stays tender.
- Drain oil-packed sun-dried tomatoes well to avoid adding extra oil to the sauce.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Use shrimp or tofu instead of chicken.
- Swap fettuccine for penne or linguine.
- Add mushrooms or roasted red peppers for more texture.
- Use half-and-half instead of heavy cream for a lighter sauce (sauce will be thinner).
FAQs
Q: Can I use pre-cooked chicken?
A: Yes. Add it at the end just to warm through so it does not dry out.
Q: Can I make the sauce ahead?
A: You can make the sauce and chill it, but reheat slowly and add a little milk or pasta water to bring it back to a smooth texture.
Q: Is there a dairy-free option?
A: For dairy-free, use coconut cream or a cashew cream and a dairy-free Parmesan substitute. The texture will be different.
Q: How can I make it less rich?
A: Use half-and-half or a mix of milk and a small amount of cream. Reduce the cream cheese.
Conclusion
For a full recipe reference and photos, see Fettuccine Alfredo with chicken, sundried tomatoes, & spinach.
Fettuccine Alfredo with Chicken, Sun-Dried Tomatoes & Spinach
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, Italian seasoning, salt, and pepper. Sauté until golden and cooked through (5–6 minutes). Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant. Lower heat and stir in heavy cream and cream cheese until smooth. Add Parmesan and stir until creamy. Season with salt and pepper.
- Stir in sun-dried tomatoes and spinach. Cook just until spinach wilts.
- Add cooked fettuccine and chicken to the sauce. Toss gently, adding reserved pasta water as needed for a silky finish.
- Plate warm and garnish with extra Parmesan, herbs, and black pepper.