Description
Experience the comfort and indulgence of creamy fettuccine pasta with sun-dried tomatoes and tender chicken, creating a delightful balance of flavors.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, chopped
- 1 cup sun-dried tomatoes, chopped
- 2 cups heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Begin by cooking the fettuccine pasta according to the package instructions. Drain and set aside, reserving a bit of pasta water.
- Heat olive oil over medium heat in a large skillet until shimmers.
- Add the chopped chicken to the skillet. Cook until golden brown and thoroughly cooked, about 6-8 minutes.
- Stir in the chopped sun-dried tomatoes and garlic powder, simmer for about 2 minutes.
- Lower the heat and add the heavy cream, stirring to combine. Let it simmer for a few minutes.
- Season the sauce with salt and pepper to taste.
- Mix in the grated Parmesan cheese until melted and the sauce thickens.
- Toss the cooked fettuccine into the skillet, mixing to soak up the sauce. Adjust with reserved pasta water if needed.
- Serve hot, garnished with fresh basil.
Notes
For a lighter version, substitute heavy cream with half-and-half. Feel free to add vegetables for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 6g
- Sodium: 800mg
- Fat: 41g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg