- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces fettuccine or your pasta of choice
- Fresh basil, to garnish
- Grated Parmesan, for serving
Equipment Needed
- Large pot for boiling pasta
- Skillet or sauté pan
- Stand or handheld mixer (optional)
- Measuring cups and spoons
- Cooking spoon
- Cutting board and knife
Step-by-Step Instructions
When I first made this dish, I started by sautéing the chicken. I seasoned them generously with salt and pepper, heated my skillet over medium-high heat, and added olive oil. The sizzle was music to my ears as the chicken turned golden brown. I cooked them for about 7–8 minutes on each side, just until they were cooked through. The trick here is to let the chicken rest a bit before slicing it. This keeps it juicy! Trust me, it’s worth the wait.
While the chicken was resting, I turned my attention to the pasta. I boiled a large pot of salted water, added the fettuccine, and cooked it until al dente—usually around 8–10 minutes. Here’s a tip: don’t skip the salt in the water; it enhances the flavor of the pasta itself, making a world of difference.
After draining the pasta, I returned to the skillet where I was met with the dreamy aroma of garlic and cherry tomatoes, which I had added right after the chicken. I sautéed them for a few minutes until the tomatoes softened. Then came the heavy cream and chicken broth, creating the base for that luscious sauce. I stirred in Italian seasoning and red pepper flakes for a bit of kick. The smell was heavenly, and I couldn’t wait for the final assembly. (See the next page below to continue…)