Creamy Sun-Dried Tomato and Chicken Fettuccine: A Flavorful Italian Delight
This Creamy Sun-Dried Tomato and Chicken Fettuccine recipe is a delicious and easy Italian dish that’s perfect for a quick and satisfying meal! It features a rich and creamy sauce made with sun-dried tomatoes, garlic, and Parmesan cheese.
Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- ½ cup sun-dried tomatoes, chopped (oil-packed)
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- Fresh basil, chopped, for garnish
Instructions
- Cook the Pasta: Cook the fettuccine according to the package instructions until al dente. Reserve ½ cup of pasta water before draining. Set the pasta aside.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken strips with garlic powder, Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
- Sauté the Sun-Dried Tomatoes and Garlic: In the same skillet, add the remaining tablespoon of olive oil (or some of the oil from the sun-dried tomato jar). Add the chopped sun-dried tomatoes and minced garlic, and sauté for 2-3 minutes until fragrant.
- Make the Sauce: Reduce the heat to medium. Stir in the heavy cream, chicken broth, Parmesan cheese, and red pepper flakes (if using). Let the sauce simmer for 3-4 minutes, or until it thickens slightly.
- Combine: Add the cooked pasta and chicken back into the skillet. Toss to coat everything evenly in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Finish and Serve: Garnish with fresh basil and extra Parmesan cheese. Serve immediately