Creamy Sun-Dried Tomato & Basil Fettuccine with Grilled Chicken Step-by-step instructions

Before you start

Before starting, take the chicken breasts out of the refrigerator and let them sit at room temperature for up to 30 minutes. Pat them dry with paper towels and season with salt and pepper. Fill a large pot with water and bring it to a boil, adding a generous amount of salt.

Have all your ingredients measured and ready: minced garlic, sliced sun-dried tomatoes, heavy cream, broth, and grated parmesan. This is a quick recipe, so having everything within reach makes the process smooth.

Instructions

Phase 1: Grill and Boil

1. 1Grill the Chicken
   Season the chicken breasts on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a grill pan over medium-high heat. Add the chicken and cook for 6 minutes per side, until deeply charred and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
   Look for The chicken should have dark grill marks and feel firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed to get good char.
2. 2Cook the Fettuccine
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
   Look for The pasta should be tender but still have a slight bite.
   Tip Start the sauce while the pasta cooks to save time.

The chicken is sizzling in the grill pan, releasing a smoky aroma, while the pasta water comes to a rolling boil. The chicken should have deep, dark grill marks after 6 minutes per side and feel firm when pressed. The pasta is cooking until al dente, and you can hear the gentle bubbling of the water. Everything is on track for a quick assembly.

Phase 2: Build the Sauce

3. 3Make the Cream Sauce
   In a large skillet, melt the butter with the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and sliced sun-dried tomatoes, and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and chicken broth, and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 3-4 minutes.
   Look for The sauce should coat the back of a spoon.
   Tip Do not let the cream boil vigorously or it may curdle.
4. 4Combine Pasta and Sauce
   Add the drained fettuccine to the skillet with the cream sauce. Sprinkle in the grated parmesan cheese and toss everything together with tongs until every strand is coated and the sauce clings to the pasta. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
   Look for The sauce should be glossy and coat the pasta evenly.
   Tip Toss for at least a minute to let the pasta absorb some sauce.

The butter and oil are melting together, and the garlic and sun-dried tomatoes are fragrant. As the cream and broth simmer, the sauce begins to thicken and turn a pale golden color. You'll see it coat the back of a spoon. The kitchen smells rich and savory, and the sauce is bubbling gently. It's ready for the pasta.

Phase 3: Toss and Finish

5. 5Assemble and Serve
   Divide the creamy pasta among four plates. Fan the sliced grilled chicken over the top and scatter with fresh torn basil. Serve immediately, with extra parmesan on the side.
   Look for The chicken slices should be juicy and the basil bright green.
   Tip For a dramatic presentation, twirl a forkful of pasta and place it in the center of each plate.

The fettuccine goes into the skillet, and the parmesan melts into the sauce, creating a glossy, creamy coating. The pasta strands are slick and well-coated, and the sauce clings without being too thick.

The chicken is sliced into juicy strips, and the basil adds a fresh, herbal note. The dish looks like something from a restaurant menu, ready to serve.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Use a thermometer to ensure it reaches 165°F (74°C) and no more. Another pitfall is letting the cream sauce boil too hard, which can cause it to curdle.

Keep it at a gentle simmer. Also, avoid adding too much pasta water at once; add it in small splashes until the sauce reaches the desired consistency. Finally, don't skip resting the chicken—slicing it too soon lets the juices run out.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C). The pasta should be al dente—tender but still firm to the bite.

The sauce is ready when it coats the back of a spoon and is thick enough to cling to the pasta. When you toss the fettuccine, the sauce should be glossy and every strand coated. Taste and adjust salt and pepper before serving.

• Poultry: 165°F (74°C) in the thickest part