Tomato Chicken Pasta (Print Version)
# Ingredients:
→ Pasta and Proteins
01 -
2 chicken breasts, sliced thin and evenly
02 -
8 ounces of fettuccine noodles
→ Sauce Base
03 -
1/2 cup grated Parmesan cheese
04 -
1 cup of heavy cream, rich and creamy
05 -
1/2 cup chicken stock
→ Aromatics and Seasonings
06 -
Fresh basil leaves, chopped up for topping
07 -
2 tablespoons of good olive oil
08 -
1 teaspoon of garlic powder
09 -
3 minced cloves of fresh garlic
10 -
Sea salt and a few cracks of black pepper to taste
11 -
1 teaspoon of Italian seasoning blend
12 -
1/4 teaspoon optional chili flakes for heat
13 -
1/2 cup of sun-dried tomatoes in oil, chopped small
# Instructions:
01 -
Boil a big pot of salted water and cook your fettuccine until just firm to the bite. Before draining, grab 1/2 cup of that pasta water to help with the sauce later!
02 -
Get your pan nice and hot with a drizzle of olive oil while your noodles are going. Sprinkle the chicken strips with Italian spice, garlic powder, salt, and pepper, then cook 4-5 minutes per side or until beautifully browned and fully cooked. Rest them on the side after.
03 -
Using the same pan, pour in a little more olive oil and add sun-dried tomatoes and minced garlic. Stir for around 2-3 minutes until everything's smelling incredible.
04 -
Turn the heat to medium and stir in the heavy cream and chicken stock. Sprinkle in Parmesan and, if you're feeling spicy, those chili flakes. Let it bubble gently for 3-4 minutes to thicken it up.
05 -
Time to mix things up! Toss the fettuccine and cooked chicken into the creamy sauce. Add a splash of the saved pasta water to smooth it all out if needed.
06 -
Sprinkle a handful of chopped basil and extra Parmesan over the top. Serve it up hot and enjoy every creamy bite!
# Notes:
01 -
Leave the oil from the sun-dried tomatoes – it boosts the flavor big time!
02 -
The starchy pasta water works magic to make sauces velvety and smooth.
03 -
Tastes best fresh! Serve it right away while the sauce is silky and warm.