Tomato Basil Chicken Fettuccine
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(15)
Ingredients
4 servings
- 8 ounces fettuccine
- 2 boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup basil leaves, chiffonade
- ½ teaspoon crushed red pepper flakes, optional
- ½ cup unsalted butter
- ¼ cup freshly grated Parmesan
How would you rate this recipe?
Preparation
Step 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 2
Season chicken with Italian seasoning; season with salt and pepper, to taste.
Step 3
Heat olive oil in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
Step 4
Add garlic, tomatoes, basil and red pepper flakes, if using, to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and have softened, about 5 minutes.
Step 5
Stir in pasta and butter until melted and well combined, about 2 minutes; season with salt and pepper, to taste.
Step 6
Serve immediately, topped with chicken and garnished with Parmesan, if desired.
Step 7
Save recipe for the next time?
Chef's notes
Avoid using canned Parmesan.
Repurpose leftover ingredients if available, such as using leftover chicken.
