Fettuccine with Chicken Sun Dried Tomatoes Basil and Pine Nuts
Indulge in the comforting elegance of Fettuccine with Chicken, Sun-Dried Tomatoes, Basil, and Pine Nuts—a dish that combines bold Mediterranean flavors with creamy indulgence. Tender fettuccine is tossed in a luscious Parmesan cream sauce, infused with the vibrant sweetness of sun-dried tomatoes and the aromatic freshness of basil. Juicy sautéed chicken adds a hearty protein element, while toasted pine nuts lend a satisfying crunch and nutty depth. Perfectly balanced with a touch of garlic and optional chili flakes for a gentle kick, this quick and easy recipe is an ideal centerpiece for weeknight dinners or special gatherings. Serve it steaming hot and watch every plate be scraped clean!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb chicken breast
- 2 tbsp olive oil
- 3 garlic cloves
- 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 1 cup fresh basil leaves (chopped)
- 0.25 cup pine nuts (toasted)
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red chili flakes (optional for spice)
- 4 qt water (to boil pasta)
- 1 tbsp salt (for pasta water)
Instructions
Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, cut the chicken breast into bite-sized pieces and season with 1/4 teaspoon of salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.
Add the chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes to heat through.
Pour in the heavy cream and stir to combine. Bring the mixture to a simmer.
Add the grated Parmesan cheese and stir until the cheese has fully melted into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
Return the cooked chicken to the skillet and mix it into the sauce. Add the chopped basil and stir to combine.
Add the cooked fettuccine to the skillet and toss everything together until the pasta is evenly coated with the sauce.
Taste and adjust seasoning with additional salt, black pepper, or red chili flakes, if desired.
Divide the pasta among serving plates, sprinkle with toasted pine nuts, and garnish with additional fresh basil, if desired. Serve immediately.
Nutrition Facts
Calories |
4778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.5 g | 322% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 14691 mg | 639% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 47.8 g | ||
| Protein | 286.5 g | 573% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3133 mg | 241% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5604 mg | 119% | |
*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.
