Sun-Dried Tomato Alfredo with Chicken Strips
Creamy Sun-Dried Tomato Alfredo with Tender Chicken Strips
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
12 oz fettuccine or pasta of choice
Salt and black pepper, to taste
Fresh basil leaves, chopped (for garnish)
Directions:
Cook the pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chicken strips, seasoning them with salt, pepper, and Italian seasoning. Cook until golden brown and fully cooked, about 6-8 minutes. Remove chicken and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
Stir in sun-dried tomatoes and cook for another 2 minutes.
Pour in the heavy cream and bring to a gentle simmer.
Add Parmesan cheese, stirring continuously until the sauce thickens.
Toss the cooked pasta and chicken strips into the skillet, mixing well to coat with the creamy sauce.
Serve warm, garnished with fresh chopped basil and a sprinkle of red pepper flakes if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 635 kcal | Servings: 4 servings