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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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
Directions
Step 1
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
Step 2
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.
Step 3
Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, then drain and set aside.
Step 4
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Step 5
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.
Step 6
Add the chopped sun-dried tomatoes, artichoke hearts, and crushed red pepper flakes to the sauce. Stir and let simmer for 2-3 minutes.
Step 7
Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
Step 8
Top the pasta with the sliced chicken and garnish with fresh parsley before serving.
Nutrition Facts
| Serving size | (1677.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4768.3 |
| Total Fat 289.0g | 0% |
| Saturated Fat 148.4g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 994.5mg | 0% |
| Sodium 6418.4mg | 0% |
| Total Carbohydrate 303.6g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 35.0g | |
| Protein 212.4g | 0% |
| Vitamin D 10.2IU | 0% |
| Calcium 1567.9mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 3293.4mg | 0% |
Source of Calories