This creamy sun-dried tomato and basil pasta includes chicken, but is equally delicious without it. The fragrant sun-dried tomato sauce comes together while the pasta cooks.
Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::4
Ingredients
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8 ounces fettuccine
1 pound skinless, boneless chicken breast, cut into strips
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1/4 cup drained sun dried tomatoes
2 large cloves garlic, pressed
1 cup heavy cream
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup sliced fresh basil, divided
1/4 teaspoon red pepper flakes
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes; drain and keep warm.
Meanwhile, season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in a large skillet. Add chicken to skillet, cook and stir for 3 minutes. Add sun-dried tomatoes and garlic, and cook until fragrant, about 1 more minute. Add cream, mozzarella cheese, Parmesan cheese, and 2 tablespoons basil. Cook on low, stirring constantly, until cheese is melted.
Stir red pepper flakes and fettuccine into sauce. Season with remaining salt and pepper. Top with remaining basil.