Chicken Fettuccini in Sun-Dried Tomato Basil Cream Sauce Recipe
Chicken Fettuccini in Sun-Dried Tomato Basil Cream Sauce - Easy recipe for chicken and fettuccini noodles in a garlic cream sauce for pasta.
Servings: 4 servings
Calories: 546kcal
Ingredients
- 8 oz. fettucini pasta -plus water for cooking
- 1 tbsp. olive oil
- 1 lb. boneless skinless chicken breast -cut into bite size pieces
- 1/3 cup julienned sun-dried tomatoes packed in oil -drained
- 3 garlic cloves -minced
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 1/4 cup sliced fresh basil
Instructions
- Cook the pasta in a large pot of water according to its package directions. Just before draining the pasta, reserve 1/2 cup of the starchy cooking liquid and set aside.
- In the meantime, prepare the chicken and sauce. Add the oil to a large skillet and place over medium-high heat for 2 minutes. Add the chicken to the skillet. Cook 5 minutes, stirring occasionally. Add the sun-dried tomatoes, garlic, red pepper flakes, salt, and black pepper. Cook 1 minute, stirring often.
- Add the broth and cream to the skillet. Stir to combine. Bring to a boil, then reduce to a simmer. Cook for 4-5 minutes, stirring occasionally. Cook until chicken is cooked through and sauce has slightly thickened. Remove the skillet from the heat.
- Stir the parmesan cheese and basil into the sauce. Add the cooked and drained pasta. Stir until well combined. Let the pasta rest in the sauce 2-3 minutes.
- To loosen or thin out the sauce, add the reserved starchy cooking liquid to the pasta a tablespoon at a time, if needed.
Video
Nutrition
Serving: 1/4th of the recipe | Calories: 546kcal | Carbohydrates: 45g | Protein: 36g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 168mg | Sodium: 646mg | Potassium: 790mg | Fiber: 2g | Sugar: 1g | Vitamin A: 865IU | Vitamin C: 15.8mg | Calcium: 152mg | Iron: 2mg