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Are you searching for a dish that marries creamy indulgence with vibrant flavors? Look no further than Creamy Sun-Dried Tomato and Chicken Fettuccine. This delightful recipe takes the classic Italian fettuccine and elevates it with the rich, tangy notes of sun-dried tomatoes and the savory goodness of chicken, making it a perfect meal for any occasion.

Creamy Sun-Dried Tomato and Chicken Fettuccine

Elevate your dinner game with this Creamy Sun-Dried Tomato and Chicken Fettuccine recipe, combining creamy indulgence with vibrant flavors! Perfect for weeknight meals or special gatherings, this dish features tender fettuccine enveloped in a rich sauce made with sun-dried tomatoes, spinach, and lean chicken. It's not only delicious but also packed with nutritious ingredients. Discover the joy of making this comforting favorite that will warm your soul and satisfy your taste buds.
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Ingredients
  

12 oz fettuccine pasta

2 tablespoons olive oil

1 lb boneless, skinless chicken breasts, cut into strips

Salt and black pepper, to taste

3 cloves garlic, minced

½ cup sun-dried tomatoes, chopped (oil-packed for better flavor)

1 cup chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (optional for heat)

2 cups fresh spinach, roughly chopped

Fresh basil leaves, for garnish

Extra grated Parmesan, for serving

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.

    Brown the Chicken: In a large skillet or sauté pan, heat the olive oil over medium-high heat. Season the chicken strips with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.

        Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.

          Create the Sauce: Pour in the chicken broth and bring to a simmer. Reduce the heat to a low simmer, then stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Allow the sauce to thicken for about 3-5 minutes, stirring occasionally.

            Combine Chicken and Spinach: Add the cooked chicken back into the skillet, along with the fresh spinach. Stir until the spinach wilts down, which should take about 1-2 minutes.

              Mix with Pasta: Add the drained fettuccine to the skillet, tossing everything together. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Adjust seasoning with additional salt and pepper if necessary.

                Serve: Plate the creamy fettuccine, garnishing with fresh basil leaves and an extra sprinkle of grated Parmesan cheese.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings