One Pot Sun-Dried Tomato Chicken Fettuccine


Explore the wonders of a one-pot meal. Just combine the ingredients, let them cook together, and violà! Dinner is served with minimal fuss and clean up – it can’t get better than that!

One Pot Sun-Dried Tomato Chicken Fettuccine

Minutes to Prep 5

Total Minutes 25

Serves 4

Difficulty 1


  • 4 chicken breast, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 7.5 oz jar sundried tomatoes in oil, chopped and oil reserved
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • 2 cups low-sodium chicken stock
  • 1 cup BUITONI Alfredo Sauce (15 oz.)
  • 1 package BUITONI Fettuccine (9 oz.)
  • 1 tablespoon fresh basil leaves, chopped


SEASON chicken breasts with salt and pepper. Dredge chicken in flour and set aside.

HEAT a large skillet over medium. Add reserved oil and butter. Once butter is melted, add chicken and sear for 4-5 minutes on both sides. Remove and set aside. Do not wipe out pan.

ADD garlic, chili flakes, oregano and sun-dried tomatoes to same pan used to cook chicken. Once garlic is fragrant, add chicken stock and alfredo sauce.

BRING sauce to a simmer and add pasta. Cook until sauce is thickened, and pasta is cooked (about 3 minutes). Return chicken to the pot.

GARNISH with fresh basil and enjoy!