Tomato Basil Chicken Fettuccine
30 min·Italian
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Ingredients
- 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
Instructions
6 steps
- 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 2
Season chicken with Italian seasoning; season with salt and pepper, to taste.
- 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.
- 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.
- 5
Stir in pasta and butter until melted and well combined, about 2 minutes; season with salt and pepper, to taste.
- 6
Serve immediately, topped with chicken and garnished with Parmesan, if desired.
Progress
0 / 6 steps
