There’s just something irresistible about a bowl of creamy Fettuccine Alfredo—especially when it’s taken up a notch with tender chicken and the rich, tangy pop of sundried tomatoes. This dish hits every comfort note: buttery pasta ribbons, juicy bites of chicken, and a velvety Parmesan sauce that clings to every strand. Add in sundried tomatoes for a touch of sweetness and an extra burst of flavor, and you have a weeknight dinner that feels restaurant-worthy.

Whether you’re cooking for a cozy date night or need a family meal that feels fancy without the fuss, this dish is your answer. It’s easy to make, deeply satisfying, and guaranteed to bring smiles to the table. This creamy chicken pasta is hearty without being heavy, and the sundried tomatoes add just enough contrast to keep things interesting.

Why You’ll Love This Fettuccine Alfredo with Chicken and Sundried Tomatoes

Creamy indulgence: A rich Alfredo sauce that coats the pasta perfectly.
Balanced flavors: The savory chicken and sweet sundried tomatoes create a flavor harmony.
Quick and easy: Ready in under 40 minutes, perfect for busy weeknights.
Elevated classic: A twist on the traditional Alfredo that feels special but stays simple.
Family-approved: Even picky eaters tend to love creamy pasta dishes like this.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts work beautifully here because they cook quickly and slice into tender pieces. If you prefer more flavor and juiciness, boneless thighs are a great alternative. For an even quicker option, you can use leftover roasted chicken or rotisserie chicken—just warm it through in the sauce.

Ingredients for the Fettuccine Alfredo with Chicken and Sundried Tomatoes

To make this creamy pasta dish absolutely shine, it’s important to use quality ingredients that bring both flavor and texture to the table.

Fettuccine: The classic noodle choice, perfect for holding onto that luscious Alfredo sauce.
Chicken breast: Lean, tender, and perfect for quick sautéing or grilling.
Sundried tomatoes: These bring a deep, slightly sweet flavor that contrasts beautifully with the creaminess.
Garlic: Fresh minced garlic adds depth and warmth to the sauce.
Butter: Forms the base of the Alfredo and helps develop that smooth texture.
Heavy cream: Essential for a rich and silky Alfredo sauce.
Parmesan cheese: Use freshly grated Parmesan for the best melt and sharpness.
Olive oil: Ideal for cooking the chicken and adding some fruity undertones.
Salt and pepper: Season each layer for balanced flavor.
Fresh parsley: For garnish and a hint of freshness.

How To Make the Fettuccine Alfredo with Chicken and Sundried Tomatoes

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.

Step 2: Sear the Chicken

Season the chicken with salt and pepper. In a large skillet over medium heat, add olive oil and cook the chicken until golden on the outside and cooked through, about 6–8 minutes. Remove from the pan and let rest before slicing.

Step 3: Make the Alfredo Sauce

In the same skillet, melt butter and sauté the garlic until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Slowly stir in the Parmesan, whisking until smooth and creamy.

Step 4: Add Sundried Tomatoes and Chicken

Add the chopped sundried tomatoes into the sauce and stir to combine. Slice the cooked chicken and return it to the skillet. Let everything simmer for a couple of minutes to marry the flavors.

Step 5: Toss and Serve

Add the cooked fettuccine into the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water. Top with extra Parmesan, chopped parsley, and serve hot.

Serving and Storing This Pasta

This recipe makes 4 hearty servings, perfect for dinner with leftovers for lunch. Serve it straight from the skillet or plate it up for a more elegant touch.

To store: Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.

Freezing is not ideal for Alfredo-based sauces, as they can separate when thawed.