Description
A delicious creamy fettuccine recipe with chicken and sun-dried tomatoes.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup sun-dried tomatoes, chopped
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Cook the fettuccine in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook until fully cooked (6-7 minutes each side). Slice into bite-sized pieces.
- In the same skillet, sauté minced garlic for 30 seconds. Add heavy cream and chicken broth; simmer until thickened (3-5 minutes).
- Stir in sun-dried tomatoes and Parmesan until melted. Add cooked pasta and chicken; toss to combine.
- Garnish with fresh basil and serve immediately.
Notes
- This dish is best served hot.
- You can substitute chicken with shrimp for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg