Description
A rich and creamy pasta dish featuring tender chicken, fettuccine, and flavorful sun-dried tomatoes.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless chicken breasts, sliced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the fettuccine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook the chicken slices until browned and cooked through, about 5-7 minutes; remove from skillet.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Stir in the heavy cream and Parmesan cheese, simmering until the sauce thickens, about 3-4 minutes.
- Add the sun-dried tomatoes and cooked chicken to the sauce, stirring to combine; season with salt and pepper.
- Toss the cooked fettuccine in the sauce until evenly coated.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. Pairs well with garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g