Sun-Dried Tomato Chicken Fettuccine

If you like Alfredo sauce, you’ll love this pasta. The sun-dried tomatoes and oregano really elevate the sauce to another level. As for the vegetables, you can completely customize this recipe to include your favorite vegetables.

If you’ve read any of my posts over the last few weeks, you’ll remember that I’m really trying to amp up my vegetable intake. Hence all the vegetables in this dish. I don’t know about you, but I can’t think of a better way to eat vegetables than to cover them in a cream sauce! Try this recipe out with your favorite veggies and enjoy!

Sun-Dried Tomato Chicken Fettuccine
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Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Sun-Dried Tomato Chicken Fettuccine
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Ingredients
  • 8 oz Fettuccine Noodles
  • 2 Chicken Breasts
  • 1/2 Zucchini
  • 1 carrot
  • 1/4 Cup Red Onions
  • 5 mushrooms
  • 4 C Fresh Spinach
  • 1/4 C Sun Dried Tomatoes in Oil
  • 1 C Heavy Cream
  • 1/2 C Chicken Broth
  • 1 t Oregano
  • 2 t garlic powder
  • 1/2 C Parmesan cheese
Servings: Servings
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Instructions
  1. Cut vegetables and chicken into bite size pieces.
  2. Over medium high heat, cook chicken for 3 minutes per side, or until there is no pink on the inside. Remove and set aside.
  3. To the same pan, add the cream, parmesan and chicken broth. Keep at the medium high heat until it just starts to thicken.
  4. Chop sun-dried tomatoes and add to the cream sauce.
  5. Add the vegetables and cook for about 5 minutes or until soft. Return chicken to the pan and add cooked fettuccine noodles. Toss to coat.
  6. Once noodles are well coated, plate and enjoy!

2 thoughts on “Sun-Dried Tomato Chicken Fettuccine

  1. Whenever I dice chicken and then cook with it (like you did in this recipe), I seem to overcook the chicken. It’s as if I cook it correctly at first, but then the additional cook time as it’s mixed with the other ingredients dries it out. Do you have any thoughts on how to prevent this?

    1. Hi Ronnie, what a great question. When I make dishes with diced or sliced chicken, I cook them very quickly, remove them, and set them aside. Then, right before the dish is finished I put the chicken back in, just long enough to warm it back it. The chicken should really only cook a couple minutes on each side (top and bottom) or until you can’t see any pink. I hope that helps.

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