Chicken Pasta with Cream Sauce

    30 minutes

    This velvety sauce works best with dry-packed sundried tomatoes, not the ones packed in oil. The sauce can be made a day ahead and reheated.

    2044 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 2 cloves garlic, minced
    • 1/2 cup sundried tomatoes, chopped
    • 1 cup (250ml) chicken stock, divided
    • 1 cup thickened cream
    • 500g skinless, boneless chicken breast halves
    • salt and pepper to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons chopped fresh basil
    • 250g dry fettuccini

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan over low heat, melt butter, add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken stock; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
    2. Sprinkle the chicken with salt and pepper on both sides. In a large frypan over medium heat heat oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the frypan.
    3. In the same frypan over medium heat, bring 1/4 cup chicken stock to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
    4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
    5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

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    Reviews and Ratings
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    Reviews in English (1768)


    Excellent, quick, cheap & easy to make.  -  28 Mar 2011


    Restaurant quality for sure! First I marinated my chicken(6 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. Then I mixed 1/2 cup flour with 1 tbsp paprika and dredged chicken in before frying. I did it all in one skillet-why dirty more than one pan! I sauteed garlic in 4tbsp butter(instead of oil) on low heat then I raised heat to med and added chicken which I cut into strips and browned on all sides. Then I added sundried tomatoes and 1 cup mushrooms and sauteed a little longer. I followed others and doubled sauce so I added 1 cup chick broth and 1 cup white wine(for a greater flavor) salt, pepper and reduced to low, covered and cooked for 30 minutes. I removed chicken added heavy cream with 2 tbsp cornstarch(I like thicker sauce)and fresh basil and cooked to my desired thickness then added chicken back in and tossed on fettuccini. WOW what a dish..Yummy! Fattening but a much deserved treat.-don't pass it up!  -  07 Jul 2006  (Review from Allrecipes USA and Canada)


    This is a very rich and creamy pasta recipe that was almost sinful! I tried to simplify the recipe as a few other reviewers have done and only use one sautee pan. First, I pounded out my chicken breasts to make them all even thickness then I dipped them in seasoned flour (smoked paprika, salt and pepper)and cooked them in a mixture of olive oil and butter until cooked through (about five minutes a side). I removed the chicken and added the garlic and about 1 1/2 cups chicken broth to deglaze the pan. I then added my chopped up sundried tomatoes and let them cook until tender. Then I added 2 cups of cream and about 1 cup of freshly grated parm cheese. I let this cook for about 8 mins and then added my chicken which I had sliced into three pieces each and let the chicken heat back up in the sauce and added the basil. This was soooo good - like a meal at a restaurant!  -  07 Aug 2006  (Review from Allrecipes USA and Canada)