Drop Dead Fabulous Chicken Artichoke Sun Dried Tomato Pasta
Indulge in the rich and irresistible flavors of Drop Dead Fabulous Chicken Artichoke Sun-Dried Tomato Pasta, a restaurant-quality dish that’s perfect for weeknight dinners or special occasions. Tender, golden chicken breasts are paired with the vibrant tang of marinated artichoke hearts and the sweet intensity of sun-dried tomatoes, all tossed in a luxurious Parmesan cream sauce. Fettuccine pasta soaks up every drop of the garlicky, velvety sauce, while optional red pepper flakes add a gentle kick. This 40-minute recipe is easy to follow yet delivers bold, gourmet flavors, making it a guaranteed crowd-pleaser. Garnished with fresh parsley and extra Parmesan, it's a meal that looks as stunning as it tastes. Perfect for satisfying pasta cravings and impressing with its elegant simplicity, this dish is sure to earn a permanent spot in your dinner rotation!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 12 ounces Fettuccine pasta
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves (minced)
- 0.5 cup Sun-dried tomatoes (drained and chopped)
- 1 cup Marinated artichoke hearts (drained and quartered)
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 cup Parmesan cheese (freshly grated)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside. Once cool enough to handle, slice into thin strips.
Cook the fettuccine pasta according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of the pasta water before draining.
In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the chopped sun-dried tomatoes and marinated artichoke hearts. Cook for 3 minutes, stirring frequently.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes to slightly thicken.
Add the freshly grated Parmesan cheese to the sauce and stir until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Season the sauce with a pinch of salt, black pepper, and red pepper flakes if desired.
Toss the cooked fettuccine pasta in the sauce until fully coated. Add the sliced chicken and gently toss to combine.
Serve the pasta warm, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 8.8 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 409 mg | 31% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 846 mg | 18% | |
*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.
