Ingredients
Method
- Boil the fettuccine in salted water until al dente, then drain and set aside.
- Heat olive oil in a skillet over medium heat, season the chicken with salt, pepper, and Italian seasoning, cook until done, and slice into bite-sized pieces.
- Sauté garlic in the same skillet, pour in the heavy cream and chicken broth, and simmer until the sauce thickens slightly.
- Mix in the sun-dried tomatoes and Parmesan until melted, then add the cooked pasta and chicken, tossing to coat thoroughly.
- Top with fresh basil and serve.
Nutrition
Notes
Sauce Texture: I always reserve about half a cup of the pasta cooking water before draining because it is the best way to loosen the sauce if it thickens too much while tossing.
Cheese Quality:
I highly recommend grating your Parmesan fresh from a block instead of using the bagged kind: the pre-shredded stuff has coatings that prevent it from melting smoothly into the cream.
Chicken Browning: I have learned that getting a deep, golden sear on the chicken before slicing it creates a much better flavor profile than just cooking it through.
Storage Secret: If you find yourself with leftovers, try reheating them on the stove with a tiny splash of chicken broth to help the sauce regain its original creamy texture.
Tomato Prep: I prefer using the sun-dried tomatoes packed in oil for this dish: I even use a teaspoon of that flavored oil to sauté the garlic for an extra punch of flavor.
Substitution Tip: I have found that if you want a lighter version, you can swap half the heavy cream for whole milk