A delightful pasta dish featuring tender chicken, sun-dried tomatoes, and a creamy sauce, perfect for a comforting meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot enough to sizzle when the ingredients are added.
Add the chopped onion and minced garlic to the skillet, cooking until softened.
Stir frequently to prevent the garlic from burning.
Add the diced chicken thighs to the skillet and cook until they are no longer pink.
Cut the chicken into even pieces for uniform cooking.
Pour in the white wine and let it simmer for a minute to reduce slightly.
Scrape the bottom of the skillet to incorporate any browned bits.
Stir in the cream and let the sauce simmer gently for 10 minutes.
Keep the heat low to prevent the cream from curdling.
Add the sun-dried tomatoes, Parmesan cheese, and black pepper to the sauce, stirring to combine.
Taste the sauce and adjust the seasoning as needed.
Cook the fettuccine according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Toss the cooked pasta with the sauce, ensuring it is evenly coated.
Add a splash of pasta water if the sauce is too thick.
Garnish with fresh basil leaves before serving.
Serve immediately for the best flavor and texture.
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