Description
Tender chicken and creamy, garlicky sauce tossed with pasta and sun-dried tomatoes for a comforting, restaurant-quality dish perfect for cozy evenings or special gatherings.
Ingredients
4 boneless, skinless chicken breasts
1 pound fettuccine pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream or non-dairy cream alternative
1 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian herbs (or basil/oregano)
1 tablespoon unsalted butter
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian herbs. Sear the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken and let rest.
In the same skillet, add butter and sauté garlic for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until the sauce is smooth and slightly thickened.
Stir in sun-dried tomatoes and season with additional salt and pepper if needed.
Add the cooked pasta to the sauce and toss well to coat.
Slice the chicken into bite-sized pieces and add them to the pasta mixture. Combine gently.
Serve hot, topped with additional Parmesan if desired.
Notes
For a halal/non-dairy option, use non-dairy heavy cream and halal cheese or nutritional yeast for a cheesy flavor.
Sun-dried tomatoes can be substituted with a small amount of tomato paste or finely chopped fresh tomatoes with a hint of balsamic vinegar.
Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 550
- Sugar: 4g
- Sodium: 1400mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg