Creamy Sun-Dried Tomato and Chicken Fettuccine

Bring a large pot of salted water to a boil.
Cook the fettuccine according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
2. Cook the Chicken
Heat olive oil in a large skillet over medium heat.
Season the chicken strips with salt and pepper.
Sauté until golden brown and fully cooked, about 6-8 minutes.
Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
4. Add the Sun-Dried Tomatoes and Cream
Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally.
Pour in the heavy cream and mix well.
Bring the sauce to a gentle simmer.
5. Add the Cheese and Seasonings
Stir in the grated Parmesan cheese until melted and smooth.
Add dried basil and red pepper flakes (if using) and stir to combine.
6. Combine Everything
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the cooked fettuccine and mix until everything is evenly coated.
If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
7. Serve and Garnish
Serve immediately, garnished with fresh parsley.
Serving and Storage Tips