Servings: 4
1 tbsp
Vegetable oil 
2 tbsps
Fresh basil 
2 tbsps, chopped
Dry fettuccini pasta 
8 oz
2 cloves, minced
Sun-dried tomatoes 
1/2 cup, chopped
Chicken broth 
1 cup, divided
to taste 
to taste 
Heavy cream 
1 cup
Skinless, boneless chicken breast halves 
1 lb
Fettuccini with Chicken
10 m
20 m
Ready in:
30 m
  1. Melt butter in a saucepan over low heat. Add garlic. Cook for half a minute. Add sun-dried tomatoes and 3/4 cup of the broth. Increase to medium heat. Bring to a boil. Simmer for 10 min (until tomatoes are tender). Add heavy cream. Bring to a boil. Over medium heat, simmer until thick enough to coat a spoon.
  2. Season chicken breast halves with salt and pepper to taste.
  3. Heat the oil in a large skillet. Add chicken breasts. Cook for 5 minutes each side (until no longer pink inside). Transfer the cooked chicken to a board. Cover and keep it warm. 
  4. Pour 1/4 cup broth in a skillet. Bring to a boil. Reduce heat. Add the broth to the cream sauce. Add basil, salt, and pepper. Stir well. 
  5. Meanwhile, pour water in a large pot. Add salt. Bring to a boil. Add pasta. Cook until al dente. Drain fettucini and transfer to a bowl. Toss the pasta with 4 tablespoons of the sauce.
  6. Cut chicken into slices. Transfer the cooked fettucini to plates. Add chicken and sauce. Serve. Enjoy your Fettuccini with Chicken!