Chicken With Sun-dried Tomato Cream Sauce Fettuccini

Juicy, lean chicken with the delicious cream sauce to die for. You’ll love it so much, you won’t be able to get enough of it!

Chicken is one of my more preferred lean meats. Cooking with just the right amount of time, it’s soft, juicy and tender. This recipe is no ordinary chicken. In fact, it’s way better. Seriously, what could go wrong with a sun dried tomato cream sauce with the crispiest chicken thighs?
Here’s a tip, when cooking this make sure you prep everything in advance! I know, you’re probably thinking, that’s obvious, I always do that. Well… When I get excited I tend to forget the simple things. There isn’t much time between the steps when the pan is on the fire. I was running around like a headless chicken trying to find herbs and measuring cups.
Packed full of flavor, the balance between spicy, sour and sweet along with the herbs is just amazing! The additional garnish of fresh basil leaves are not necessary but I highly advise it! As said, they are fresh basil leaves and it elevates the whole dish so much. It gives a bite of freshness and I’m sure we are all familiar with the traditional basil and tomato sauce, it’s a match that will always be satisfying.
  • 2 bone-off, skin on Chicken Thighs
  • Salt and Paper to taste
  • 3 tbsp Unsalted Butter, divided
  • 3 cloves Garlic, minced
  • 1/4 tsp Red Pepper Flakes
  • 1 cup Low Sodium Chicken Broth
  • 1/2 Cooking Cream
  • 1/3 cup julienned Sun Dried Tomatoes in Olive Oil, drained
  • 1/4 cup grated Parmesan
  • 1/4 tsp dried Thyme
  • 1/4 tsp dried Oregano
  • 1/4 tsp dried Rosemary
  • Fresh Basil Leaves


  1. Preheat the oven to 204 degree Celcius.
  2. Season chicken thighs with salt and pepper to taste.
  3. Melt 2 tablespoons of butter in a large skillet over a medium high heat. Add the chicken skin side own and sear both sides until golden brown, 2-3 minutes per side. Remove chick from skillet and set aside.
  4. Melt remaining butter in the skillet and ad garlic and red pepper flakes. Stirring, cook until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, parmesan, thyme, oregano and rosemary.
  5. Bring the sauce to a boil and reduce the heat to a simmer until it has slightly thickened, 3-5 minutes.
  6. Pour the sauce into an oven proof dish and add chicken.
  7. Place into the oven and cook until chicken is completely cooked through, 20-25 minutes.
  8. Sever immediately and garnish with basil if desired.
  • If you have an oven proof skillet I’d advise using that because it’s one less dish to clean!
  • Keep and eye on your chicken because it may need a little less or a little more time. I use a convectional oven and therefore recipes usually take a few minutes faster.


Author: Nicole

Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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