Tender fettuccine noodles are drenched in a rich Sundried Tomato Alfredo sauce and topped with crispy strips of Parmesan Crusted Chicken! This is fettuccine Alfredo is all grown up and making a statement!
Whenever I think of words to describe my Sundried Tomato Alfredo with Parmesan Crusted Chicken, phrases like "full flavored" keep coming to mind. However, when I hear "full flavored" I feel like I am reading a cigarette advertisement... (In my manliest voice) "Come to where the flavor is. Come to FoxValleyFoodie.com." Or maybe, "I'd walk a mile for Sundried Tomato Alfredo with Parmesan Crusted Chicken!"
You might have to be over 30 to get those references.
However, somehow I don't feel like I will attract a lot of new readers by resurrecting old tobacco advertisements. Perhaps, maybe if I make candy versions of this Sundried Tomato Alfredo with Parmesan Crusted Chicken and give it out to children...
Or maybe I should stick to what I do best, just sharing ridiculously delicious food and let the recipes speak for themselves.
I don't share a recipe unless I think it is exceptional, however there are still some recipes that stand out from the rest. This Sundried Tomato Alfredo with Parmesan Crusted Chicken is one of the best meals I've served my family in a long time and I am excited to share it with you. If you like fettuccine Alfredo, you will LOVE this flavor infused version!
There is no better side dish to serve with your Sundried tomato Alfredo than my Easy Cheese-Stuffed Breadsticks. They only take 10 minutes to bake, so they will be piping hot and ready to eat by the time you get the family around the table!
Whenever I cook with chicken I always use a digital meat thermometer. It is the best way to ensure the chicken will be as juicy and flavorful as possible, without having to worry about the dangers of under-cooked meat. No more second guessing when to remove it from the oven and ending up with overcooked chicken jerky.
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Sundried Tomato Alfredo with Parmesan Crusted Chicken
Ingredients
Sundried Tomato Alfredo
- 1 lb Fettuccine
- 2 cups Parmesan cheese room temperature
- 1 stick Butter
- ¾ cup Heavy Cream
- ¾ cup Sundried Tomatoes in oil drained
- ½ cup Basil julienned
- 5 cloves Garlic minced
- ¼ teaspoon red pepper flakes
- Salt and fresh ground pepper
Parmesan Crusted Chicken
- 2 chicken breasts
- ½ cup Panko bread crumbs
- ½ cup Parmesan grated
- 1 tablespoon butter melted
- Pinch Kosher Salt
- 2 Eggs beaten
- Flour
Instructions
Sundried Tomato Alfredo
- (Prepare while chicken is in the oven)
- Bring large pot of salted water to a boil then cook Fettuccine according to package instructions.
- In separate saucepan add butter, garlic, and sundried tomatoes and saute until garlic begins to brown.
- Add heavy cream, red pepper flakes and ground pepper, then bring to a simmer.
- Begin slowly adding grated Parmesan to the sauce, ensuring each handful is fully melted before adding the next. Stir as needed.
- Once all Parmesan has been incorporated, add basil and taste for salt.
- If sauce is too thin, simmer longer, otherwise reduce heat and keep warm. If sauce is too thick add a couple splashes of cream or milk.
Parmesan Crusted Chicken
- Preheat oven to 425 degrees.
- Combine panko, Parmesan, salt and melted butter in a large dish and stir.
- Using a meat mallet, pound the chicken breasts to flatten, ~½" thick.
- Dust each chicken breast lightly with flour.
- Dip each chicken breast into beaten eggs and remove, letting the excess drip off.
- Dredge chicken in panko mixture, ensuring even coverage, and place on greased baking sheets.
- Bake for 20 minutes, or until internal temperature reaches 165 degrees.
- Remove from oven, let rest briefly, and slice into 1" strips.
Assembly
- Add sundried tomato Alfredo sauce with pasta and toss to combine.
- Serve onto plates and top with Parmesan Crusted Chicken.
Notes
If you enjoyed reading my Sundried Tomato Alfredo with Parmesan Crusted Chicken recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Bob
Amazing!
Rachel
My family was just discussing the fact that we're all craving Italian--This looks amazing!
Fox Valley Foodie
It was meant to be!
Karly
LOVE alfredo, LOVE sundried tomatoes, LOVE LOVE LOVE this recipe! Looks so filling and so delish!
Fox Valley Foodie
Thanks for the comment, I really can't overstate how much my family loved it too! I hope you enjoy it!