Some nights call for pasta that feels a little extra, without turning dinner into a full project. This creamy sun-dried tomato chicken pasta brings together fettuccine, tender chicken, crisp bacon, and a silky Parmesan cream sauce with garlic and white wine. The kind of dinner you're already looking forward to before it hits the table.
Jump to:
Why you'll want to make this
This is one of those pasta dishes that always works. The sauce is creamy but balanced, with deep flavor from sun-dried tomatoes and just a hint of sharpness from Dijon.
The bacon adds crunch, the chicken stays tender and salty cheese combined into a smooth, glossy sauce. It feels a little special, but it comes together so easy.
What You Need
- Fettuccine: wide noodles that hold onto the sauce. Tagliatelle or linguine work too.
- Chicken breast: tender and mild, perfect for soaking up flavor. Cut into bite-size pieces.
- Bacon: adds salt, crunch, and a flavorful base for the sauce.
- Butter: rounds out the sauce and adds richness.
- Garlic: brings that classic savory depth. Keep it light, not browned.
- Dry white wine: adds brightness and balances the cream. Extra broth works if you want to skip it.
- Chicken stock: deepens the savory flavor.
- Heavy cream: gives the sauce its smooth, rich texture.
- Parmesan cheese: salty, nutty, and helps the sauce come together and becomes a bit thicker. Freshly grated melts best.
- Sun-dried tomatoes (oil-packed): soft, slightly sweet, and packed with flavor. Drain before using.
- Dijon mustard: subtle, but lifts the whole sauce without standing out.
- Zucchini noodles: add a fresh bite and some veggies. Stir in at the end.
- Fresh basil or parsley: for a beautiful, fresh finish.
How to make it
- Step 1: Fry the bacon until crisp and boil the fettuccine. Save a mug of pasta water.
- Step 2: Brown the seasoned chicken in butter and bacon fat, then let it rest.
- Step 3: Build the sauce with garlic, white wine, bouillon, cream, Dijon, and sun-dried tomatoes.
- Step 4: Add pasta, chicken, and zucchini noodles, if necessary loosen the sauce with pasta water.
Top Tips
- About 30 seconds is enough. Once garlic starts to brown, it can turn bitter and that flavor will carry through the whole sauce.
- Always save a mug of pasta water to thin the sauce if necessary. It may seem like a small step, but it makes a big difference. The starch helps the sauce cling to the pasta instead of sliding off.
- Add the Parmesan over low heat. This helps it melt smoothly into the sauce. High heat can make it clump instead of blend.
- Add the zucchini noodles at the very end. They only need about a minute in the hot sauce. That way they stay fresh and slightly firm instead of soft and watery.
- Taste before adding extra salt. Bacon, stock and Parmesan already bring a lot of seasoning. You often won't need much more.
When to make this
This is a great dinner for a weeknight when you want something warm and filling without spending too much time in the kitchen. It also works well for a relaxed weekend meal, served straight from the skillet.
Serve it with something fresh on the side, like a green salad with a honey mustard dressing or a simple salad with a light vinaigrette. If you want something to scoop up the sauce, garlic bread or a warm loaf of focaccia works really well.
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 4 ounces smoked bacon, cut into strips
- 1 pound fettuccine
- 2 tablespoons butter
- 2 chicken breasts, cubed
- Salt and black pepper
- 1 teaspoon onion powder
- 2 cloves garlic, squeezed
- ½ cup dry white wine
- ½ chicken stock cube
- ¾ cup heavy cream
- ⅔ cup sun-dried tomatoes, drained
- 1 teaspoon Dijon mustard
- ¾ cup Parmesan cheese, grated + extra topping
- 14 ounces zucchini noodles
- fresh basil, or parsley
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Cook the bacon in a large skillet over medium heat until golden and crisp. Remove from the pan and leave about 1 to 2 tablespoons of bacon fat behind.4 ounces smoked bacon
- Cook the fettuccine in salted water until al dente according to the package directions. Reserve a mug of pasta water, then drain the pasta.1 pound fettuccine
- Add half the butter to the skillet with the bacon fat. Season the chicken with salt, pepper, and onion powder and cook for 5 to 6 minutes until golden and cooked through.2 tablespoons butter, 2 chicken breasts, Salt and black pepper, 1 teaspoon onion powder
- Add the remaining butter and garlic and cook for about 30 seconds until fragrant. Pour in the white wine, scrape up any browned bits, and let it simmer for 1 to 2 minutes.2 cloves garlic, ½ cup dry white wine
- Crumble in the stock cube and add the heavy cream, Dijon mustard, sun-dried tomatoes, and red pepper flakes. Simmer gently for 3 to 5 minutes until slightly thickened.½ chicken stock cube, ¾ cup heavy cream, ⅔ cup sun-dried tomatoes, 1 teaspoon Dijon mustard
- Lower the heat and stir in the Parmesan until melted and smooth. Taste and adjust with black pepper.¾ cup Parmesan cheese
- Add the zucchini noodles and cook for about 1 minute, just until warmed through but still slightly firm.14 ounces zucchini noodles
- Add the fettuccine and chicken and toss to combine. Add, if necessary, pasta water a little at a time until the sauce is smooth and coats the pasta.
- Serve topped with crispy bacon, extra Parmesan, and fresh herbs.fresh basil
Notes
- Use tagliatelle, linguine, or penne instead of fettucine.
- Swap heavy cream for cooking cream for a lighter sauce.
- Refrigerator: Store leftovers in an airtight container in the fridge.
- Reheat: gently in a skillet with a splash of water or cream.
- Freezing isn't ideal, since cream sauces can turn grainy.
Nutrition
Leave a Reply