Creamy Sun-Dried Tomato & Basil Fettuccine with Grilled Chicken Tips, FAQ & printable recipe

Tips for success

For the most flavorful chicken, season it generously and don't move it too soon in the pan. Let it cook undisturbed for 6 minutes per side to develop a good crust.

If you're using a grill pan, make sure it's hot before adding the chicken, and resist the urge to flip too early. The char marks are not just for looks—they add a smoky flavor that balances the creamy sauce.

To keep the sauce silky, always add the parmesan off the heat or at the very end, and toss constantly. If the sauce seems too thick, loosen it with a little pasta water—this also helps the sauce adhere to the pasta.

For the best texture, serve immediately after plating. The basil should be added at the last minute to keep its bright color and fresh aroma.

Variations

• Add Spinach: Stir in a few handfuls of fresh baby spinach along with the pasta and let it wilt in the hot sauce. This adds color and a mild, earthy flavor that pairs well with the sun-dried tomatoes.
• Make it Spicy: Add a pinch of red pepper flakes or a finely chopped fresh chili when sautéing the garlic and sun-dried tomatoes. This gives the sauce a gentle heat that cuts through the richness.
• Use Shrimp: Swap the chicken for large shrimp. Sauté the shrimp in the grill pan for 2-3 minutes per side until pink and cooked through (145°F/63°C). Serve over the pasta with the same sauce.
• Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add extra sun-dried tomatoes or roasted mushrooms for a hearty, meatless meal that's still creamy and satisfying.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth.

Freezer

This dish is not ideal for freezing because the creamy sauce can separate when thawed. If freezing, do so for up to 1 month, and reheat slowly with extra cream.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce. Stir frequently until heated through.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; when reheating, add a splash of milk or broth to loosen it.

The chicken can be stored separately to keep it from drying out, but it's also fine to store the assembled dish. Reheat gently on the stovetop or in the microwave, stirring occasionally.

The chicken can be grilled up to 2 days ahead and stored in the refrigerator. Slice it just before serving to keep it juicy. The sauce can also be made ahead and refrigerated for up to 2 days; reheat it gently and add a splash of cream or broth to restore the consistency.

Cook the pasta fresh for the best texture, but you can cook it a day ahead, toss with a little olive oil, and reheat in boiling water for 30 seconds.

Serving ideas

Serve this fettuccine as a hearty main course with a crisp green salad and crusty bread to soak up any extra sauce. A glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, complements the creamy tomato sauce beautifully. For a more indulgent meal, add a side of garlic bread or roasted vegetables.

For a beautiful presentation, twirl a portion of pasta into a neat nest in the center of each plate, then fan the grilled chicken slices over the top. Scatter fresh basil leaves generously, and finish with a few shavings of parmesan. This dish is best enjoyed immediately, while the sauce is hot and the pasta is perfectly al dente.

Frequently asked questions

Recipe card

Creamy Sun-Dried Tomato & Basil Fettuccine with Grilled Chicken

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 12 oz fettuccine
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 1 1/2 cups heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Season the chicken breasts on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a grill pan over medium-high heat. Add the chicken and cook for 6 minutes per side, until deeply charred and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
2. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, melt the butter with the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and sliced sun-dried tomatoes, and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and chicken broth, and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 3-4 minutes.
4. Add the drained fettuccine to the skillet with the cream sauce. Sprinkle in the grated parmesan cheese and toss everything together with tongs until every strand is coated and the sauce clings to the pasta. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Divide the creamy pasta among four plates. Fan the sliced grilled chicken over the top and scatter with fresh torn basil. Serve immediately, with extra parmesan on the side.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

51 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.