Ingredients
Scale
- 12 ounces of fettuccine pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, thinly sliced
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- Fresh parsley, chopped for garnish
Feel free to substitute fettuccine with your favorite pasta or swap chicken with shrimp for a delightful twist. Remember, as my mother always said, cooking is about making it your own.
Instructions
- Boil a large pot of salted water and cook the fettuccine according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper, then add to the skillet. Sauté until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. This step always reminds me of the aromatic magic my grandmother created effortlessly.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, allowing the flavors to meld for about 5 minutes.
- Stir in the Parmesan cheese until the sauce thickens slightly, then add the sun-dried tomatoes and return the chicken to the pan. Toss everything together with the cooked pasta, adding reserved pasta water to reach desired sauce consistency.
- Finish with fresh basil and a sprinkle of parsley. Serve hot, and enjoy the harmonious flavors that might just inspire a proposal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
