Ingredients:
2 boneless, skinless chicken breasts, sliced into thin strips
8 oz fettuccine pasta
2 tbsp olive oil
2 garlic cloves, minced
1 small onion, diced
1/4 cup sun-dried tomatoes, chopped
1 chipotle pepper in adobo sauce, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the pasta: Boil fettuccine according to the package directions. Drain and set aside.
Sear the chicken: In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken and season with salt, pepper, and paprika. Cook until browned and fully cooked through, about 6-8 minutes. Remove and set aside.
Prepare the sauce: In the same skillet, add a little more oil if needed, then sauté the garlic and onion until soft and fragrant. Add the sun-dried tomatoes and minced chipotle pepper. Cook for 1-2 minutes.
Create the creamy sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce thickens.
Combine everything: Add the cooked chicken back into the skillet along with the drained pasta. Toss to coat everything in the sauce.
Serve: Garnish with fresh parsley and enjoy hot!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 580 kcal per serving
