Creamy Sun-Dried Tomato & Chicken Fettuccine

INGREDIENTS:

For the Pasta & Chicken:

12 oz fettuccine pasta
2 boneless, skinless chicken breasts, sliced into thin strips
1 tablespoon olive oil
Salt & black pepper, to taste

For the Creamy Sauce:

1 small onion, finely chopped
2 garlic cloves, minced
⅓ cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional, for a slight kick)
½ cup reserved pasta water (for adjusting sauce consistency)

For Garnish:

Fresh parsley, chopped

DIRECTIONS:

Step 1: Cook the Pasta

1️⃣ Bring a large pot of salted water to a boil and cook the fettuccine until al dente, following package instructions.
2️⃣ Reserve ½ cup of pasta water, then drain and set the pasta aside.

Step 2: Cook the Chicken

1️⃣ Heat olive oil in a large skillet over medium heat.
2️⃣ Season the chicken strips with salt and black pepper, then sauté until golden brown and fully cooked (about 6-8 minutes).
3️⃣ Remove the chicken from the skillet and set aside.

Step 3: Prepare the Creamy Sauce

1️⃣ In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
2️⃣ Stir in the minced garlic and cook for 1 more minute until fragrant.
3️⃣ Add the sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally.
4️⃣ Pour in the heavy cream, stirring well to combine.
5️⃣ Bring to a gentle simmer, then mix in the grated Parmesan cheese until melted and smooth.
6️⃣ Add the dried basil and red pepper flakes (if using).

Step 4: Combine & Serve

1️⃣ Return the cooked chicken to the skillet and toss to coat in the sauce.
2️⃣ Add the fettuccine and toss until evenly combined. If the sauce is too thick, add a splash of the reserved pasta water.
3️⃣ Serve immediately, garnished with fresh parsley.