Ingredients

The following ingredients have 4 Servings
  • 8 ounces Barilla fettuccine pasta
  • 4 tablespoons unsalted butter (divided)
  • 2 boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic (minced)
  • 1 1/2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 3/4 cups 2% milk
  • 1/2 cup finely chopped sun-dried tomatoes
  • 3 ounces reduced fat cream cheese (cubed)
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Instruction

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt 1 tablespoon butter in a large skillet over medium high heat. Season chicken with Italian seasoning, salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before slicing; set aside.
  • Melt remaining 3 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour, tomato paste and basil until lightly browned, about 1 minute.
  • Gradually whisk in milk and sun-dried tomatoes. Cook, whisking constantly, until slightly thickened, about 5 minutes. Stir in cream cheese and Parmesan until smooth, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  • Stir in pasta and chicken, and gently toss to combine.
  • Serve immediately, garnished with Parmesan and parsley, if desired.