Creamy Sun-Dried Tomato and Chicken Fettuccine

 

Ingredients:

8 oz fettuccine (or your preferred pasta)

2 tbsp olive oil (or the oil from the sun-dried tomatoes)

2 boneless, skinless chicken breasts, cut into strips

4 cloves garlic, minced

1 tsp Italian seasoning

½ tsp red pepper flakes (optional)

½ cup sun-dried tomatoes, chopped

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

1 cup baby spinach (optional)

Salt and black pepper, to taste

Fresh basil, for garnish

Instructions:

1. Cook the pasta: Boil fettuccine according to package instructions. Reserve ½ cup pasta water, then drain and set aside.

2. Sauté the chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook for 5–6 minutes until golden and cooked through. Remove and set aside.

3. Make the sauce: In the same skillet, add a little more oil if needed. Sauté garlic and red pepper flakes for about 30 seconds. Stir in sun-dried tomatoes and cook for another minute.

4. Add cream and cheese: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer, then mix in Parmesan cheese until melted and smooth.

5. Combine everything: Return the chicken to the pan. Add cooked pasta and spinach, tossing everything together. If the sauce is too thick, add reserved pasta water gradually.

6. Serve: Taste and adjust seasoning if needed. Garnish with fresh basil and extra Parmesan.

Would you like any modifications—maybe a lighter version or a dairy-free option?