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Creamy Tomato Basil Chicken Alfredo pasta in a white bowl, garnished with fresh basil.

Creamy Tomato Basil Chicken Alfredo

This luxurious yet straightforward dinner features tender chicken and fettuccine enveloped in a silky, blush-colored sauce made with heavy cream, Parmesan, sun-dried tomatoes, and fresh basil. It's a harmonious blend of rich, creamy, and fresh flavors perfect for both weeknights and special occasions. The key to success lies in building layers of flavor and using starchy pasta water to create the perfect sauce consistency.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes not packed in oil
  • 1 1/2 cups heavy cream double cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup fresh basil leaves, plus more for garnish
  • 12 ounces dried fettuccine pasta

Equipment

  • Large pot
  • Colander
  • Large skillet or Dutch oven
  • Tongs
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Microplane or box grater
  • Paper towels

Method
 

  1. Bring a large pot of generously salted water to a boil for the pasta.
  2. Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  3. In a large skillet or Dutch oven over medium-high heat, heat the olive oil and butter.
  4. Add the chicken in a single layer (cook in batches if needed) and cook for 5-7 minutes until golden brown and cooked through. Transfer to a plate and set aside.
  5. Reduce heat to medium. In the same pan, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 60 seconds until fragrant.
  6. Pour in the heavy cream, scraping the bottom of the pan with a wooden spoon to incorporate the browned bits (fond). Bring to a gentle simmer.
  7. Reduce heat to low. Gradually sprinkle in the grated Parmesan cheese, stirring constantly until completely melted and the sauce is smooth. Let it simmer gently for 2-3 minutes to thicken slightly.
  8. While the sauce simmers, cook the fettuccine in the boiling water according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  9. Add the cooked chicken and any accumulated juices back into the sauce. Stir to combine.
  10. Add the drained pasta directly to the skillet with the sauce. Toss everything together, adding splashes of the reserved pasta water as needed until the sauce is silky and clings to the noodles.
  11. Remove the skillet from the heat. Stir in the fresh basil leaves until just wilted by the residual heat.
  12. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra basil.

Notes

For the best texture, use a block of Parmesan and grate it yourself; pre-grated cheese contains anti-caking agents that can make the sauce grainy. Keep the sauce at a gentle simmer after adding the cream and cheese to prevent separation. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk or cream. For variations, add a pinch of red pepper flakes with the garlic, deglaze the pan with a splash of dry white wine after cooking the chicken, or stir in rehydrated wild mushrooms.