Ingredients
Scale
- 1 lb Boneless skinless chicken breasts
- 1 tbsp Olive oil
- 4 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes, oil-packed
- 3 cups Chicken broth, low-sodium recommended
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 4 oz Fresh mozzarella cheese, shredded or cubed
- 12 oz Fettuccine pasta, or penne/rotini
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces seasoned with salt, black pepper, smoked paprika, and cayenne pepper; cook until browned (5-7 minutes).
- Stir in minced garlic and chopped sun-dried tomatoes; sauté for an additional minute.
- Pour in chicken broth and bring to a simmer.
- Add fettuccine pasta and cook according to package instructions (10-12 minutes).
- Reduce heat to low and stir in heavy cream and Parmesan cheese until melted.
- Gently fold in fresh mozzarella cubes until softened.
- Serve hot, garnished with fresh basil if desired.
Notes
For optimal flavor, use high-quality fresh mozzarella and cook pasta al dente. Adjust spice levels to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: None specified
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg
Keywords: chicken alfredo, pasta skillet, creamy chicken dish, Italian recipe, quick dinner