Creamy Sun-Dried Tomato Chicken Pasta

Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper.

Add chicken to the hot skillet and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from skillet and set aside.

Reduce heat to medium. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, for 3-4 minutes until slightly thickened.

Stir in the grated Parmesan cheese until melted and smooth. Return the cooked chicken to the skillet.

Add the drained fettuccine to the skillet and toss to coat everything in the creamy sauce. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.

Serve immediately, garnished with fresh chopped basil and extra Parmesan cheese if desired.