a mouthwatering pasta and chicken dish with fresh basil, sun-dried tomatoes, and garlic. Instead of using tomatoes packed in olive oil, use the sun-dried tomatoes in dry packaging. The sauce can be refrigerated for one day with its cover on; reheat over low heat. If you like, try it with some crusty bread.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccini pasta
Instructions
- In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
- Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
- In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
- Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Nutrition Facts
| Calories | 641 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 3 g |
| Protein | 36 g |
| Saturated Fat | 17 g |
| Sodium | 502 mg |
| Sugars | 5 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
We all really liked this. Made you think of something you’d get at Carraba’s. Will make again.
I followed it almost exactly and it came out fabulous. Only change I made was in slicing the large chicken breasts lengthwise to reduce their cooking time to keep them more moist. It worked perfectly. One of my most successful dishes!
My favorite dish ever.
We have been making this recipe for the last decade. It is one of the best, easiest pasta dishes to make. You can easily feed a large family. We sometimes substitute extra large shrimp and seafood stock for the protein. Very delicious!!!
Awesome
This was soooooo good!
Served over spaghetti squash. Delicious!
Recipe is bland, made it a second time and much better. Add more garlic to at least 4-6 Cloves minced. Reduce sauce considerably, to coats a spoon significantly Use chicken thighs instead of breasts! Breasts come out dry and tasteless Deglaze pan with only 2 tablespoons of chicken broth not a 1/4 cup, and reduce to half. Basil adds very little to this dish other than color
Delicious! Maybe needs a bit more salt.
My daughter made this the first time about 2 years ago. The only thing she does different is she slices the chicken breast then pan fries them as tenders instead of cooking them whole. Whenever she offers to make dinner this is what we request! We eat it over jasmine rice instead of pasta.
This dish is fantastic!! Used sun dried tomatoes in oil like I usually do and it was great. I saved the oil for another pasta dish. This definitely looks and taste like a fine dining dinner. Will make again.
Let me just tell you I was completely impressed with this meal I made it for my father and myself it was simple easy gorgeous I couldn’t believe I made it. It literally looked like something I would buy in a restaurant and it was very good. I am now going to make it for my family !! I can’t wait- you can’t go wrong with this recipe
Rich in flavor! Stick to the recipe, plain and simple. DON’T overcook the chicken. Pull and foil at 160. I always double up the sauce, this allowing to dip the homemade garlic bread in!
Absolutely delicious!!! Made this exactly as recipe stated. Very easy.
Super easy and tasty. I threw some parmesan cheese on top to give it a little extra flavor.
I used only 2 chicken breasts and the full sauce recipe, I still would have liked a bit more sauce. The flavors were good, I added some onion and mushrooms to the sauteed chicken breasts and also some white wine to the 1/4 c. chicken broth and reduced them before adding to the creamed sauce mixture. I would make this again.
5 star!
This was an outstanding recipe. Both my husband and I agreed it was restaurant quality and I will surely make it again. The only changes I made were: I added some sliced mushrooms because I needed to use them up, I mixed in one tablespoon of flour as a thickener and used only one third cup of heavy cream because that was all I had left and it was just for the two of us. Thank you so much for a delicious recipe.
Excellent recipe. A keeper for sure! Thank you for sharing.
This recipe is simply divine. The whole family loved it. I added some onions with the garlic just to add some body to the sauce but other than that, i stuck to the recipe.
This is one of my favorite dishes and my three young children love it too!