Description
A rich and creamy pasta dish featuring tender chicken, fettuccine, and tangy sun-dried tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce thickens.
- Add the chopped sun-dried tomatoes and cooked pasta to the skillet. Toss everything together until well coated.
- Garnish with fresh basil and serve immediately.
Notes
For a lighter version, substitute heavy cream with half-and-half. Ensure sun-dried tomatoes are packed in oil for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g