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.
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
Ingredients
- 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
Steps
- 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.
