Creamy Sun-dried Chicken (Print Version)
# Ingredients:
→ Proteins and Pasta
01 -
2 chicken breasts, sliced thin and evenly
02 -
8 oz of fettuccine noodles
→ Creamy Base
03 -
1/2 cup of freshly shredded Parmesan
04 -
1/2 cup chicken stock
05 -
1 cup smooth heavy cream
→ Flavors and Extras
06 -
2 tablespoons of high-quality olive oil
07 -
3 minced garlic cloves
08 -
1/2 cup of chopped oil-packed sun-dried tomatoes
09 -
1 teaspoon of garlicky powder
10 -
1 teaspoon of herby Italian spice mix
11 -
Sea salt and a grind of black pepper, adjusted to your taste
12 -
A pinch of red chili flakes (use only if you like some heat)
13 -
Freshly chopped basil leaves to garnish at the end
# Instructions:
01 -
Boil a pot of water with generous salt, and cook your fettuccine until it's a perfect tender-but-firm texture. Before draining, scoop out and save about 1/2 cup of the pasta's cooking water. It'll be handy for making the sauce just right!
02 -
As the pasta cooks, warm up a tablespoon of olive oil in your skillet. Season the chicken strips using the garlic powder, Italian herbs, salt, and pepper. Cook each side for 4-5 minutes until golden and fully done, then set it aside to rest.
03 -
Use the same skillet to sauté the sun-dried tomatoes with another drizzle of olive oil. Add in the minced garlic and stir everything around for 2-3 minutes, letting those awesome smells fill your kitchen.
04 -
Reduce the heat to somewhere in the medium range. Pour in the chicken broth along with the heavy cream. Sprinkle the Parmesan and red chili flakes (optional) into the mix. Let this cook for 3-4 minutes, gently stirring so it thickens up beautifully.
05 -
Time to bring it together—add the fettuccine and those juicy chicken slices into the creamy sauce. Gently toss. Use a splash of your reserved pasta water if things look a little too thick.
06 -
Add your finishing touches! Sprinkle over fresh basil and a little extra Parmesan if you like. Serve while everything's still warm and creamy. Enjoy!
# Notes:
01 -
Don't throw out the oil from the sun-dried tomatoes; it adds loads of flavor!
02 -
Using the pasta water is key to make sure your sauce has a nice smooth texture.
03 -
This dish is at its best when served hot, right after cooking.