Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup sun-dried tomatoes, chopped
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt, pepper, and Italian seasoning. Cook for 6-7 minutes per side until fully cooked; slice into bite-sized pieces.
- In the same skillet, sauté minced garlic for about 30 seconds. Add heavy cream and chicken broth; simmer for 3-5 minutes until slightly thickened.
- Stir in sun-dried tomatoes and Parmesan until melted. Add cooked pasta and sliced chicken; toss to coat evenly in the sauce.
- Serve garnished with fresh basil and extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 590
- Sugar: 3g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 115mg