Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- Olive oil, salt, and pepper
Instructions
- Cook the fettuccine according to package instructions until al dente; drain and set aside.
- Season chicken breasts with salt and pepper. In a skillet over medium heat, heat olive oil and cook chicken for 6-7 minutes on each side until fully cooked. Remove from skillet and let rest before slicing.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
- Add heavy cream, bringing it to a simmer; stir in Parmesan cheese and Italian seasoning until thickened. Add spinach and cook until wilted.
- Slice the chicken and combine it with the drained fettuccine in the sauce; toss well to coat.
- Serve hot, garnished with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg