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!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

While the pasta cooks, cut the chicken breast into bite-sized pieces and season with 1/4 teaspoon of salt and black pepper.

Step 3

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.

Step 4

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.

Step 5

Add the chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes to heat through.

Step 6

Pour in the heavy cream and stir to combine. Bring the mixture to a simmer.

Step 7

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.

Step 8

Return the cooked chicken to the skillet and mix it into the sauce. Add the chopped basil and stir to combine.

Step 9

Add the cooked fettuccine to the skillet and toss everything together until the pasta is evenly coated with the sauce.

Step 10

Taste and adjust seasoning with additional salt, black pepper, or red chili flakes, if desired.

Step 11

Divide the pasta among serving plates, sprinkle with toasted pine nuts, and garnish with additional fresh basil, if desired. Serve immediately.

Nutrition Facts

Serving size	(5531.2g)

Amount per serving	% Daily Value*
Calories	4777.7

Total Fat 251.5g	0%
Saturated Fat 104.9g	0%
Polyunsaturated Fat 7.9g
Cholesterol 820.6mg	0%
Sodium 14691.1mg	0%
Total Carbohydrate 322.8g	0%
Dietary Fiber 33.5g	0%
Total Sugars 47.8g
Protein 286.5g	0%

Vitamin D 0IU	0%
Calcium 3133.3mg	0%
Iron 17.6mg	0%
Potassium 5604.1mg	0%

*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.

Source of Calories

Fat: 48.2%

Protein: 24.4%

Carbs: 27.5%