Description
A rich and creamy chicken pasta dish featuring tender shredded chicken, sun-dried tomatoes, and fresh basil, all tossed in a luscious Parmesan-infused cream sauce served over perfectly cooked fettuccine.
Ingredients
Scale
Pasta
- 300 grams (about 10.5 ounces) Fettuccine pasta
Protein
- 2 cups cooked chicken breast, shredded or diced
Sauce
- 1 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1 cup (240 ml) heavy cream
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Garnish
- 1/4 cup fresh basil, chopped (plus extra for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the chicken: If using fresh chicken breast, season it lightly with salt and pepper, then cook thoroughly by pan-searing or boiling until no longer pink in the center. Allow it to cool slightly, then shred or dice the chicken into bite-sized pieces.
- Sauté garlic and sun-dried tomatoes: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic. Add the chopped sun-dried tomatoes and cook for 2-3 minutes to release their flavor.
- Make the cream sauce: Pour the heavy cream into the skillet with the garlic and sun-dried tomatoes. Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until it melts completely and the sauce is smooth. If the sauce is too thick, add some reserved pasta water gradually to reach the desired consistency.
- Combine chicken and pasta with sauce: Add the cooked chicken pieces and the drained fettuccine to the skillet. Toss everything together to ensure the pasta and chicken are evenly coated with the creamy sauce. Season with salt and black pepper to taste.
- Finish with basil and serve: Stir in the fresh chopped basil and warm through briefly. Serve the creamy chicken pasta hot, garnished with extra fresh basil leaves and additional grated Parmesan cheese if desired.
Notes
- You can substitute fettuccine with other pasta types like linguine or penne as per preference.
- For a lighter option, use half-and-half instead of heavy cream, adjusting quantity for desired richness.
- Sun-dried tomatoes packed in oil provide better flavor and texture but dry versions can be rehydrated before use.
- Leftovers can be refrigerated for up to 2 days and reheated gently to avoid curdling the sauce.
- Adding a pinch of red pepper flakes during sauté adds a nice subtle heat to the dish.
