A delightful pasta dish featuring tender chicken, a creamy sauce, and a touch of Tuscan flair.
Melt the butter in a large saucepan over medium heat.
Use medium heat to prevent the butter from burning.
Add the minced garlic and cook until fragrant, about 1 minute.
Stir constantly to avoid burning the garlic.
Stir in the sun-dried tomatoes and chicken broth, then bring to a boil.
Chop the sun-dried tomatoes finely for a smoother sauce.
Reduce the heat and simmer uncovered for 10 minutes.
Stir occasionally to prevent sticking.
Add the heavy cream and bring the mixture to a gentle boil, stirring frequently.
Use a whisk to ensure the cream mixes evenly.
Season the chicken breasts with salt and pepper on both sides.
Pat the chicken dry before seasoning for better browning.
Heat olive oil in a skillet over medium heat and cook the chicken until fully cooked, about 4 minutes per side.
Ensure the chicken reaches an internal temperature of 165°F.
Remove the chicken from the skillet and let it rest. Deglaze the skillet with the remaining chicken broth and add it to the sauce.
Scrape the skillet to incorporate all the flavorful bits into the sauce.
Stir in the basil and adjust the seasoning of the sauce as needed.
Taste the sauce and adjust salt and pepper to your liking.
Cook the fettuccine according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Serve the chicken over the pasta and top with the creamy sauce.
Garnish with extra basil or Parmesan cheese for a finishing touch.
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