8 oz. fettucini pasta (plus water for cooking)
1 tbsp. olive oil
1 lb. boneless skinless chicken breast, cut into bite size pieces
⅓ cup drained, julienned sun-dried tomatoes in oil
3 garlic cloves, minced
¼ tsp. crushed red pepper flakes
¼ tsp. salt
¼ tsp. ground black pepper
1 cup chicken broth
½ cup heavy cream
⅓ cup grated parmesan cheese
¼ cup sliced fresh basil
Instructions
Cook the pasta in a large pot of water according to its package directions. Just before draining the pasta, reserve ½ cup of the starchy cooking liquid and set aside.
In the meantime, prepare the chicken and sauce. Add the oil to a large skillet and place over medium-high heat for 2 minutes. Add the chicken to the skillet. Cook 5 minutes, stirring occasionally. Add the sun-dried tomatoes, garlic, red pepper flakes, salt, and black pepper. Cook 1 minute, stirring often.
Add the broth and cream to the skillet. Stir to combine. Bring to a boil, then reduce to a simmer. Cook for 4-5 minutes, stirring occasionally. Cook until chicken is cooked through and sauce has slightly thickened. Remove the skillet from the heat.
Stir the parmesan cheese and basil into the sauce. Add the cooked and drained pasta. Stir until well combined. Let the pasta rest in the sauce 2-3 minutes.
To loosen or thin out the sauce, add the reserved starchy cooking liquid to the pasta a tablespoon at a time, if needed.

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