Creamy Sun-Dried Tomato & Basil Fettuccine with Grilled Chicken

This creamy sun-dried tomato and basil fettuccine with grilled chicken is rich, bright, and tastes like it came from an upscale Italian bistro.

Juicy, charred chicken breasts are sliced over ribbons of fettuccine coated in a velvety garlic cream sauce with sun-dried tomatoes and fresh basil. It's a complete dinner that comes together in about 35 minutes, perfect for a weeknight indulgence or a special weekend meal.

There's something magical about a pasta dish that feels both luxurious and approachable. This fettuccine combines the tangy sweetness of sun-dried tomatoes with the richness of heavy cream and the savory depth of parmesan. Grilled chicken adds a smoky, charred contrast that makes every bite satisfying.

The sauce comes together in one pan while the pasta boils, so the whole meal is ready in the time it takes to cook the noodles. Whether you're cooking for family or impressing guests, this recipe delivers restaurant-quality flavor with minimal fuss.

Ingredients

Why this recipe works

The method starts by grilling the chicken in a hot grill pan, which creates deep char marks and a smoky flavor that infuses the entire dish. Resting the chicken before slicing keeps the juices locked in, so the meat stays moist and tender. This step is fast and simple, but it builds a foundation of flavor that makes the final dish taste like it came from a bistro kitchen.

For the sauce, sautéing garlic and sun-dried tomatoes in butter releases their aromatic oils before adding cream and broth. Simmering the mixture thickens it just enough to cling to the pasta, while the parmesan adds a savory, nutty finish.

Tossing the hot fettuccine directly into the sauce lets the pasta absorb some of the liquid, creating a glossy, well-coated result that's far better than simply pouring sauce over noodles.

Notes and substitutions

Use oil-packed sun-dried tomatoes for the best flavor and texture. They are softer and more flavorful than dry-packed ones. If you only have dry-packed, rehydrate them in hot water for 10 minutes before slicing. Freshly grated parmesan melts smoothly and tastes far superior to pre-shredded, which often contains anti-caking agents that can make the sauce grainy.

A grill pan gives the chicken those beautiful char marks, but a regular cast-iron skillet or even an outdoor grill works just as well. For the pasta, any long, ribbon-like shape such as tagliatelle or pappardelle is a great substitute.

Heavy cream is key for a velvety sauce; half-and-half will work but yields a thinner sauce. If you prefer a lighter version, you can use less cream and more broth, but the sauce won't be as rich.

• fettuccine: Use tagliatelle, pappardelle, or any long pasta. Gluten-free fettuccine works well.
• heavy cream: For a lighter sauce, use half-and-half, but the sauce will be less thick and rich.
• chicken breasts: Boneless, skinless chicken thighs can be used; grill them until they reach 165°F (74°C).
• sun-dried tomatoes: If using dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 minutes, then drain and slice.

Equipment

• Grill pan or cast-iron skillet
• Large pot for pasta
• Large skillet
• Tongs
• Chef's knife
• Cutting board
• Measuring cups and spoons