Ingredients
2 tablespoons butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes (dry-packed), chopped
1 cup chicken broth, divided
1 cup heavy cream
4 boneless, skinless chicken breast halves
Salt and pepper, to taste
2 tablespoons vegetable oil
1/4 cup fresh basil, chopped
12 ounces dry fettuccine pasta
Instructions
- In a large saucepan over low heat, melt butter. Add garlic and cook for 30 seconds.
- Stir in sun-dried tomatoes and 3/4 cup chicken broth. Increase to medium heat and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.
- Stir in heavy cream, bring to a gentle boil, and simmer until slightly thickened.
- Season chicken breasts with salt and pepper. In a skillet, heat vegetable oil over medium heat and cook chicken about 4 minutes per side until cooked through. Remove, cover to keep warm, and discard excess oil.
- In the same skillet, add remaining 1/4 cup chicken broth and bring to a boil, scraping browned bits. Stir liquid into the cream sauce. Add basil and adjust seasoning.
- Meanwhile, cook fettuccine in salted boiling water until al dente. Drain and toss with 3–4 tablespoons of sauce.
- Slice chicken diagonally. Plate pasta, top with chicken, and spoon sauce over. Serve immediately.
Notes
- Add sautéed mushrooms or spinach for extra flavor and nutrition.
- Deglaze the pan with a splash of white wine for brightness.
- Use oil-packed sun-dried tomatoes if dry-packed aren’t available (pat dry first).
- Stir Parmesan cheese into the sauce for more richness.
- Reheat gently with a splash of broth or cream to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 4g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg
