Ingredients
• 1 lb boneless, skinless chicken breasts, sliced into strips
• Salt & black pepper to taste
• 2 tbsp olive oil (divided)
• 3 tbsp unsalted butter (divided)
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes (oil-packed), chopped
• ½ cup chicken broth
• ½ cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• 8 oz fettuccine or pappardelle (or zucchini noodles for low-carb)
• ¼ cup fresh basil, thinly sliced
• Optional: ¼ tsp red pepper flakes, lemon zest
Instructions
- Season chicken with salt and pepper. Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high. Sear chicken 5–6 mins total until golden and cooked through. Remove and set aside.
- In same skillet, melt remaining 2 tbsp butter. Sauté garlic and sun-dried tomatoes 1–2 mins (don’t brown!).
- Pour in broth and cream; simmer 3–4 mins until slightly thickened.
- Reduce heat to low. Gradually whisk in Parmesan until smooth and velvety. Stir in red pepper flakes (if using).
- Meanwhile, cook pasta to al dente. Reserve ½ cup pasta water.
- Add cooked pasta and chicken (plus any juices) to sauce. Toss gently. If needed, thin with reserved pasta water.
- Off heat, stir in fresh basil and a squeeze of lemon zest (if desired). Serve immediately with extra Parmesan.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 4
Calories: 610, Net Carbs: 34g, Fats: 38g, Protein: 36g
✅ Keto-friendly with zucchini noodles — net carbs drop to ~8g/serving.