Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 8 oz fettuccine pasta
- Fresh basil leaves, for garnish
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Add cherry tomatoes and cook until they soften, about 3 minutes.
- Pour in heavy cream, grated Parmesan, and Italian seasoning. Stir until the sauce is smooth and slightly thickened, about 3-5 minutes.
- Slice the cooked chicken and add to the skillet, coating them with the sauce.
- Combine the cooked pasta with the sauce and chicken, tossing gently to combine.
- Serve hot, garnished with fresh basil leaves.
Notes
- Feel free to add red pepper flakes for a spicy kick.
- Using fresh Parmesan enhances the flavor, but pre-grated works well.
- This dish pairs beautifully with a light green salad and a glass of white wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: NSA (No Specific Diet)
Nutrition
- Serving Size: 1 plate
- Calories: 600 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: Thirty grams
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg