Chicken W Sun Dried Tomato Artichoke Alfredo
Elevate your weeknight dinner with this irresistible Chicken with Sun-Dried Tomato Artichoke Alfredo—a rich and creamy pasta dish that's loaded with bold Mediterranean flavors. Tender, golden-seared chicken breasts crown a bed of fettuccine coated in a luscious Alfredo sauce infused with the tangy sweetness of sun-dried tomatoes and the briny pop of marinated artichoke hearts. A touch of crushed red pepper flakes adds just the right amount of heat, perfectly balanced by fresh garlic and Parmesan cheese. Ready in just 40 minutes, this restaurant-worthy recipe is perfect for busy evenings or entertaining guests. Garnish with fresh parsley for a vibrant finish and serve with crusty bread or a crisp green salad for a meal that's as satisfying as it is stunning. Keywords: creamy Alfredo pasta, sun-dried tomato recipes, artichoke pasta dish, chicken Alfredo, easy Mediterranean-inspired dinner.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 12 ounces Fettuccine pasta
- 3 tablespoons Butter
- 3 cloves Garlic, minced
- 2 cups Heavy cream
- 1.5 cups Grated Parmesan cheese
- 0.5 cup Sun-dried tomatoes, chopped
- 1 cup Marinated artichoke hearts, drained and chopped
- 0.25 teaspoon Crushed red pepper flakes
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side or until golden brown and cooked through. Remove chicken from the skillet, let rest for 5 minutes, and then slice into thin strips.
Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, then drain and set aside.
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and bring to a simmer. Reduce the heat to low and whisk in the Parmesan cheese until smooth and creamy.
Add the chopped sun-dried tomatoes, artichoke hearts, and crushed red pepper flakes to the sauce. Stir and let simmer for 2-3 minutes.
Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
Top the pasta with the sliced chicken and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 37.7 g | 188% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.8 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 392 mg | 30% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
