Chicken Fettuccine Alfredo with Sun-Dried Tomatoes and Arugula

Chicken Fettuccine Alfredo with Sun-Dried Tomatoes and Arugula

This Chicken Fettuccine Alfredo with Sun-Dried Tomatoes and Arugula is a delicious twist on the traditional Alfredo pasta. The creamy Alfredo sauce, savory sun-dried tomatoes, and peppery arugula make a perfect combination that results in a rich and satisfying meal. This dish is ideal for a cozy dinner at home or to impress guests at a special occasion.


– 1 lb fettuccine pasta
– 2 boneless, skinless chicken breasts
– Salt and pepper to taste
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, julienned
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 2 cups fresh arugula
– 1/4 cup fresh basil, chopped
– 1/4 teaspoon crushed red pepper flakes (optional)
– 1/4 cup pasta cooking water (if needed)
– Fresh parsley, chopped (for garnish)


1. Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.

2. Prepare the chicken: While the pasta is cooking, season the chicken breasts with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and let rest before slicing into thin strips.

3. Make the Alfredo sauce: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and cook for about 1 minute until fragrant. Add the sun-dried tomatoes and cook for another 2 minutes, stirring occasionally. Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese until melted and the sauce is smooth.

4. Combine the ingredients: Add the cooked fettuccine to the skillet with the sauce and toss to coat. If the sauce is too thick, add in reserved pasta cooking water, a little at a time, until the desired consistency is reached. Add the sliced chicken, arugula, basil, and crushed red pepper flakes (if using). Toss until everything is well combined and heated through.

5. Serve: Transfer the pasta to serving plates and garnish with fresh parsley. Enjoy your Chicken Fettuccine Alfredo with Sun-Dried Tomatoes and Arugula immediately.