Creamy Sun-Dried Tomato and Chicken Fettuccine
Creamy Sun-Dried Tomato and Chicken Fettuccine
Ingredients:
12 oz fettuccine pasta
2 boneless, skinless chicken breasts, sliced into thin strips
1 cup heavy cream
½ cup grated Parmesan cheese
⅓ cup sun-dried tomatoes, chopped
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, drain, and set aside.
Heat olive oil in a large skillet over medium heat. Season the chicken strips with salt and pepper, then sauté until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Add the chopped sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally.
Pour in the heavy cream and stir well to combine. Bring to a gentle simmer and stir in the Parmesan cheese until melted and smooth. Add the dried basil and red pepper flakes, if using.
Return the cooked chicken to the skillet and toss to coat in the sauce. Add the cooked fettuccine and toss until everything is evenly combined. If the sauce is too thick, add a splash of the reserved pasta water.
Serve immediately, garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 560 kcal | Servings: 4 servings
