Sun-Dried Tomato and Basil Chicken Alfredo

Ingredients:

• 8 ounces fettuccine pasta
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, thinly sliced
• Salt and pepper to taste
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves
• Additional basil leaves for garnish (optional)
  

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Season the thinly sliced chicken breasts with salt and pepper. Add them to the skillet and cook until golden brown and cooked through, about 5-6 minutes per side. Remove the cooked chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and chopped sun-dried tomatoes. Cook for 1-2 minutes until fragrant.

4. Pour in the heavy cream, stirring constantly. Bring the cream to a simmer and let it cook for 2-3 minutes until slightly thickened.

5. Stir in the grated Parmesan cheese until melted and well combined with the cream sauce.

6. Add the cooked fettuccine pasta and chopped fresh basil leaves to the skillet. Toss everything together until the pasta is evenly coated with the sauce.

7.Slice the cooked chicken breasts into thin strips and add them back to the skillet. Stir to combine and heat through.

8. Taste and adjust seasoning with salt and pepper if necessary.

9.Serve the Sun-Dried Tomato and Basil Chicken Alfredo hot, garnished with additional basil leaves if desired.

Recipe Notes & Tips:

• You can use either oil-packed or dry-packed sun-dried tomatoes for this recipe. If using dry-packed tomatoes, rehydrate them in warm water for about 10 minutes before chopping.
• Feel free to add some crushed red pepper flakes for a spicy kick to the dish.
• For a creamier sauce, you can add more heavy cream or incorporate some cream cheese into the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.