This recipe is almost perfection. If you are a fan of fettuccine Alfredo, but like yours full of chicken and vegetables, then you will be in pasta heaven. This Mushroom Sun Dried Tomato Chicken Alfredo features a buttery, cheesy sauce, savory mushrooms and a burst of flavor from one of my favorite ingredients: sun dried tomatoes.

When you get ready to try this one, call me...I'm coming over!

This is truly one of my favorite all time comfort food recipes. Perfect meal for family night or date night.

Mushroom Sun Dried Tomato Chicken Alfredo

I have been waiting for two months to share this recipe with you! I promise, I haven't been holding out. No, it isn't hard to make. The day we cooked this recipe it was gloomy, rainy, and late in the day. My lighting was terrible.

The pictures were so dark...I couldn't edit them in my photo editing program.  (Yes, I am a total amateur.)

This Chicken Alfredo recipe was in my planner to make again and totally reshoot...but this weekend I discovered a new-to-me photo editing program was able to salvage most of the pictures. 

There's Chicken Alfredo...then there's Mushroom Sun-Dried Tomato Chicken Alfredo. Nothing wrong with the classic, buttery creamy Alfredo sauce that we are all familiar with. I mean, how can you go wrong with butter, Parmesan cheese, and cream poured over pasta?

You can't.

But sometimes you want something a little more. Heartier. Something more flavorful.

Making your own sauce really is so simple. A little butter, a little flour, some heavy cream and cheese. So easy, right?

To give our basic Alfredo sauce more wow factor, we added sun dried tomatoes. The buttery sauce combined with the sweet, intense flavor of the tomatoes is so good tasty amazing.

More pasta recipes you have to try:

Savory Pumpkin Pasta

Spicy Cajun Pasta

Easy Spaghetti Casserole

Simply plate a generous helping of Fettuccine pasta with the Sun-Dried Tomato Alfredo and toss gently to coat. Then top with slices of pan-fried chicken breast and buttery sauteed fresh mushrooms.

Serve with extra Parmesan, warm garlic bread, and your favorite wine.

This Mushroom Sun-Dried Tomato Chicken Alfredo is totally worth the calorie splurge.

Mushroom Sun Dried Tomato Chicken Alfredo

4.84 from 24 votes

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Calories

Ingredients

  

For the Chicken

• 2 chicken breasts skinless
• ½ teaspoon all purpose seasoning
• ¼ teaspoon pepper
• 3 TB butter

For the Mushrooms

• 1 pint mushrooms washed and dried
• 2 TB butter
• ⅛ teaspoon salt

For the Sun Fried Tomato Alfredo

• 4 TB butter
• 2 TB flour
• ½ TB minced garlic
• 1 pint heavy cream
• 1 ½ cups freshly grated Parmesan cheese plus additional for serving
• ½ cup sundried tomatoes sliced
• ½ teaspoon salt
• ¼ teaspoon pepper
• Fettuccine pasta cooked and drained to package directions

Instructions

 

For the Chicken

• In a saute pan, heat 3 tablespoons of butter over medium heat.
• Half chicken breasts lengthwise into 4 cutlet pieces. Sprinkle both sides of the chicken with the all purpose seasoning and pepper. Cook in the butter, turning to brown both sides. Continue to cook until chicken is no longer pink in the center. Place chicken on a plate and cover with foil; set aside.

For the Mushrooms

• Slice the mushrooms into ¼ inch sized slices.
• In the same pan used to prepare the chicken, heat an additional 2 tablespoons of butter. Place the sliced mushrooms in the pan and sprinkle with ⅛ teaspoon of salt. Cook the mushrooms over medium heat until they are browned. Stir to cook evenly, about 7 minutes. Set aside.

For the Sun Dried Tomato Alfredo

• Melt 4 tablespoons of butter over medium low heat in a medium sized sauce pan. Whisk in the garlic and cook until you can smell the garlic. Add the flour, and whisk and cook until smooth and bubbly.
• Slowly whisk in the heavy cream, salt and pepper. Gradually increase heat to medium, stirring constantly. Cook and stir for about 6 minutes until the sauce begins to thicken. Remove from heat, and stir in the Parmesan cheese. Stir until the cheese has melted.
• Slice the sun dried tomatoes into small pieces. Stir into the prepared Alfredo sauce. Return the sauce pan to the stove top, and heat and stir for about 5 minutes over very low heat.
• Slice chicken breasts into serving sized pieces.
• To serve, add cooked fettuccine pasta to a serving dish. Toss with desired amount of Alfredo sauce. Top with chicken, mushrooms, and additional Parmesan cheese.

Tried this recipe?Let us know how it was!