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    Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms

    Oct 2, 2017 · 5 Comments

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    Jump to Recipe - Print Recipe

    Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms is done in 30 minutes – from start to finish! Absolutely amazing pasta, deliciously seasoned with red pepper flakes and generously coated in a rich and creamy Parmesan cheese sauce.

    Chicken Fettuccine on a plate with Sun dried tomatoes

    Chicken Fettuccine Pasta Dinner

    Everything is cooked in one pan with perfectly seasoned chicken, sun-dried tomatoes and mushrooms. One pan only – which means taking a vacation away from the sink! In our house, no matter how many dishes we wash, there always seem to be more.

    While making this delightful Chicken Fettuccine dinner, why not enjoy a glass of red wine in the process? It will set you in the right mood for the right bottle of wine in no time.

    Chicken Fettuccine with Sun dried tomatoes in a skillet

    Why Make Chicken Fettuccini

    Chicken Fettuccine is a perfect combination of protein, carbs and veggies! Look at the colorful plate here. We have mushrooms that are meaty and comforting, while chicken is super flavorful with the perfect amount of spice.

    Tips on Cooking Chicken

    I prefer to cook whole chicken breasts and then slice them. Alternatively, you can cut chicken first and cook it already sliced. Here’s a link on how to perfectly sear chicken breasts.

    How to Cook Mushrooms

    Soft and moist mushrooms, amazing taste from sun-dried tomatoes, hints of garlic, Italian seasoning, paprika and red pepper flakes. And you only need very little of sun-dried tomatoes – ¼ of cup.

    When you cook mushrooms, make sure to cook them on medium high heat. You don’t have too cook them for too long – only enough to soften them, about 3-4 minutes. I also like to add spices at this point.

    Tips on Making the Sauce

    Making the sauce is very easy. Add 1 tablespoon flour into cooked mushrooms. Next add chicken broth and heavy cream and simmer for 3-4 minutes.

    Remove from heat and slowly whisk in shredded Parmesan cheese – until the cheese melts.

    Tips on How to Add Cheese without Clumps

    • When your sauce is ready for the cheese, remove the skillet from the heat.
    • If it’s really hot, let it cool a few minutes.
    • The sauce only needs to be hot enough to melt the shredded or grated cheese.
    • Do not add the cheese to the sauce while is still sitting over the heat, as that can cause the cheese to overcook.
    • Decorate with leaves of fresh basil or parsley (optional).

    More Popular Chicken Recipes

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    Chicken Pasta in Creamy White Wine Parmesan Sauce)

    Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms
    Print Recipe
    5 from 5 votes

    Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms

    Done in under 30 minutes, it’s perfect for easy weeknight dinners!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Keyword: Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms
    Servings: 4 servings
    servings
    Author: Olya

    Ingredients

    Chicken:

    • 2 tablespoons olive oil
    • 1 pound boneless and skinless chicken breasts
    • ½ teaspoon salt
    • 1 teaspoon Italian seasoning, thyme, oregano, basil – combined
    • ½ teaspoon paprika
    • ¼ teaspoon red pepper flakes

    Pasta:

    • 8 oz fettuccini pasta

    Sauce:

    • 1 tablespoon olive oil
    • 10 oz. mushrooms, (sliced)
    • 4 garlic cloves, (minced)
    • ¼ cup basil, (fresh)
    • ¼ cup sun-dried tomatoes, (drained and chopped)
    • 1 cup chicken broth
    • ½ cup heavy cream
    • ½ cup Parmesan cheese, grated (more for garnish)
    • ½ teaspoon sea salt

    Instructions

    • CHICKEN: Paper towel dry the chicken and generously season with Italian seasoning, salt, pepper and a pinch of red pepper flakes. Heat olive oil in a large deep skillet. Add chicken breasts and cook on medium high heat for 4 minutes on each side until nicely browned for a total of 8 minutes. Remove from pan.
    • PASTA: In the meantime bring a large pot of salty water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
    • SAUCE: Add a little bit more olive oil to the now empty skillet and make sure it’s hot. Add sliced mushrooms and garlic with a little bit of Italian seasoning and cook for about 3 minutes.
    • Add sun-dried tomatoes and basil. Cook for a couple of minutes longer. 
    • Add chicken broth and heavy cream and simmer for 3-4 minutes. Remove from heat and slowly whisk in shredded Parmesan cheese – until the cheese melts and sauce thickens. Taste the sauce and add salt (if using sodium free chicken broth).
    • ADDING CHICKEN AND PASTA: Add Fettuccini and chicken into the sauce and reheat pasta and chicken in it for a couple more minutes, stirring to coat them well.
    • Season with more salt if necessary. Serve with additional shredded Parmesan and basil, if desired.
    Nutrition Facts
    Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms
    Amount Per Serving
    Calories 604 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 10g63%
    Cholesterol 121mg40%
    Sodium 1273mg55%
    Potassium 1123mg32%
    Carbohydrates 53g18%
    Fiber 3g13%
    Sugar 5g6%
    Protein 40g80%
    Vitamin A 790IU16%
    Vitamin C 12.6mg15%
    Calcium 211mg21%
    Iron 2.8mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

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    Reader Interactions

    Comments

    1. Carey says

      June 01, 2019 at 11:21 pm

      Made this last weekend but with penne pasta. It was a big hit@ I didn’t change a thing.

      Reply
    2. Jenni says

      June 17, 2018 at 9:13 am

      This was delicious !!!

      Reply
    3. Chelsey says

      November 09, 2017 at 1:27 pm

      My husband loved this!!! Thank you!

      Reply
    4. Christine says

      November 01, 2017 at 1:28 pm

      Can I use sun-dried tomatoes that are not canned in oil?

      Reply
      • Olya says

        November 09, 2017 at 1:32 pm

        Yes, they are interchangeable with those that are oil-packed. But since they won’t have as much moisture, you will need to hydrate them in some warm water first to plump them up.

        Reply

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