Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound chicken breast, cut into bite-sized pieces
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
Instructions
- Cook fettuccine according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat. Season chicken with salt and pepper; cook until golden brown (5-7 minutes). Remove from skillet.
- Sauté garlic in the same skillet for about 30 seconds until fragrant.
- Add crushed tomatoes, heavy cream, dried herbs, and red pepper flakes; simmer for 5 minutes.
- Return chicken and pasta to the skillet; toss to combine and stir in Parmesan until melted.
- Serve garnished with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 620
- Sugar: 6g
- Sodium: 730mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 115mg