Chicken Fettuccini in Sun-Dried Tomato Basil Cream Sauce Recipe
User Reviews
5
-
Prep Time
12 mins
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Cook Time
13 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
546 kcal
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Course
Main Course, Dinner
Chicken Fettuccini in Sun-Dried Tomato Basil Cream Sauce Recipe
Description
This recipe for Chicken Fettuccini in Sun-Dried Tomato Basil Cream Sauce brings together bite-sized chicken breast cooked with aromatic garlic and crushed red pepper flakes. Sun-dried tomatoes packed in oil provide a concentrated, tangy sweetness that enriches the sauce. The creamy base combines chicken broth and heavy cream, simmered until slightly thickened. Parmesan cheese and fresh basil stirred in at the end add savory depth and herbaceous freshness.
Cooked fettuccini pasta is then incorporated into the sauce and rested briefly to absorb the flavors. If the sauce is too thick, reserved starchy pasta water can be gradually added to loosen it. The pasta comes out coated in a velvety sauce punctuated by tender chicken pieces and sun-dried tomato strips. This dish suits dinner with a green salad or garlic bread alongside.
Ingredients
- 8 oz. fettucini pasta -plus water for cooking
- 1 tbsp. olive oil
- 1 lb. chicken breast cut into bite size pieces, boneless, skinless
- 1/3 cup sun-dried tomatoes drained, julienned, packed in oil
- 3 garlic minced, cloves
- 1/4 tsp. red pepper flakes crushed
- 1/4 tsp. salt
- 1/4 tsp. black pepper ground
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup Parmesan Cheese grated
- 1/4 cup basil sliced, fresh
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 1/4th of the recipe | |
| Calories | 546kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 646mg | 27% |
| Potassium | 790mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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