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Instructions
- Prepare the Pasta:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- Cook the Chicken:
- While the pasta is cooking, season the chicken breasts with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove from the skillet and let rest before slicing into thin strips.
- Make the Sauce:
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to medium and stir in the heavy cream, Parmesan cheese, and Italian seasoning. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Combine:
- Add the cooked fettuccine to the skillet and toss to coat in the sauce.
- Stir in the cherry tomatoes, fresh basil, and butter. Add the sliced chicken back to the skillet and toss everything together until well combined and heated through.
- Serve:
- Transfer the Italian Chicken Fettuccine to serving plates.
- Garnish with extra fresh basil and a sprinkle of Parmesan cheese. Add red pepper flakes if you like a bit of heat.
- Serve immediately and enjoy!
Tips
- For Extra Flavor: Marinate the chicken in a mixture of olive oil, lemon juice, and Italian seasoning for at least 30 minutes before cooking.
- Vegetable Add-ins: Feel free to add in some sautéed mushrooms, spinach, or bell peppers for extra nutrition and flavor.
- Make It Ahead: The sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before tossing with pasta and chicken.
This Italian Chicken Fettuccine is sure to become a favorite in your household with its creamy, rich flavors and satisfying texture. Buon appetito!
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