Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms -

5 from 6 votes

Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms

Done in under 30 minutes, it's perfect for easy weeknight dinners!

Course Main Course

Cuisine American

Keyword Chicken Fettuccine with Sun-Dried Tomatoes and Mushrooms

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 604kcal

Author Olya

CHICKEN: Paper towel dry the chicken and generously season with Italian seasoning, salt, pepper and a pinch of red pepper flakes. Heat olive oil in a large deep skillet. Add chicken breasts and cook on medium high heat for 4 minutes on each side until nicely browned for a total of 8 minutes. Remove from pan.
PASTA: In the meantime bring a large pot of salty water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
SAUCE: Add a little bit more olive oil to the now empty skillet and make sure it’s hot. Add sliced mushrooms and garlic with a little bit of Italian seasoning and cook for about 3 minutes.
Add sun-dried tomatoes and basil. Cook for a couple of minutes longer.
Add chicken broth and heavy cream and simmer for 3-4 minutes. Remove from heat and slowly whisk in shredded Parmesan cheese - until the cheese melts and sauce thickens. Taste the sauce and add salt (if using sodium free chicken broth).
ADDING CHICKEN AND PASTA: Add Fettuccini and chicken into the sauce and reheat pasta and chicken in it for a couple more minutes, stirring to coat them well.
Season with more salt if necessary. Serve with additional shredded Parmesan and basil, if desired.