Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce

Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce

Joli 3

"Chicken breast served over pasta with a perfectly flavorful cream sauce to bring it all together."
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40 m servings 692 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 692 kcal
  • 35%
  • Fat:
  • 32.2 g
  • 49%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat olive oil in a large skillet over medium heat, and cook the garlic until softened, about 2 minutes. Lay the chicken breasts into the skillet, and cook until lightly browned, about 5 minutes per side. Pour in the chicken broth, red wine, Italian seasoning, and sun-dried tomatoes; reduce heat to low, and simmer until the chicken is no longer pink inside and the sauce is reduced, 15 to 20 minutes.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spinach fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Arrange the fettuccine on a serving platter.
  3. Stir the roasted red peppers and cream into the skillet, and bring just to a simmer. Allow to simmer for about 5 minutes. Remove the chicken breasts, and arrange on the fettuccine. Whisk the flour into the sauce, and simmer until thickened, about 3 more minutes, whisking constantly. Pour sauce over chicken and pasta.



Absolutely delicious! I do not like red wine - cooked or not - so I didn't put any in. Instead I used more chicken broth and more heavy cream. Also - I did NOT drain the oil from the sun drie...

Hubby gave this five and I give it three. I think if I had used fresh herbs it would bring it to a four star. It has pretty good flavor, but didn't wow me. We will try it again though, since ...

This was great. I didn't use the flour because I didn't want it to "gravy like", it was delish. The flavors were outstanding. Great, easy recipe. Thank you.

This was very good. I changed the serving size to 6 but only used 4 chicken breasts. I sliced the breasts into 1/2 strips and continued with the recipe. Also I used a 1 1/2 T of cornstarch mixed...

This is VERY good as is, I added red pepper flakes to kick it up a bit. Publix didn't have spinach fettuccine, so I just used regular. This also reheats very well. Thank you for a great recipe!

This recipe was great! I added some parm cheese to the sauce but other than that perfection!

Very good! I wished I had some crusty bread to serve with this, but alas I didn't. I subbed a little whole milk and butter for the heavy cream, and omitted the red wine. This makes a *lot* of sa...

This recipe surprized me with how delicious it was. Not too hard to prepare for a dinner. Something i would cook to impress family and friends. Went great with a spinach and strawberry salad.

I thought this was just okay. Hubby liked it but probably won't make it again.