Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a pan and cook chicken until golden and cooked through. Remove and slice.
- In the same pan, sauté garlic and sun-dried tomatoes for 1-2 minutes.
- Add chicken broth and heavy cream, stirring until slightly thickened.
- Stir in Parmesan cheese until melted.
- Add cooked pasta and sliced chicken to the sauce, tossing to coat.
- Garnish with fresh basil before serving.
Notes
- For extra flavor, use the oil from the sun-dried tomatoes.
- Substitute heavy cream with half-and-half for a lighter version.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg