Description
A rich and delicious cream-based fettuccine dish with tender chicken and sundried tomatoes.
Ingredients
Scale
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts (sliced thin)
- to taste Salt and black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup reserved pasta water (optional)
- 1/3 cup sundried tomatoes (drained and sliced)
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Fresh basil leaves (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/4 cup of pasta water and drain the rest.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese, stirring constantly until smooth.
- Stir in sundried tomatoes and red pepper flakes. Let simmer for 2–3 minutes.
- Return chicken to the pan and toss to coat with sauce.
- Add drained pasta to the skillet. Toss gently to coat with sauce. Add pasta water if needed to thin.
- Remove from heat. Garnish with fresh parsley and basil. Serve hot with extra Parmesan.
Notes
- Feel free to adjust the amount of cheese based on your preference.
- For additional flavor, consider marinating the chicken beforehand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg