Creamy Sun-Dried Tomato and Basil Pasta

01Method

1. 1

   Bring a large pot of generously salted water to a full boil. Cook the fettuccine until al dente, about 8 minutes, then drain and set aside, keeping it warm.

2. 2

   While the pasta cooks, season the chicken strips with half the salt and half the pepper.

3. 3

   Warm the oil in a large skillet over medium heat. Add the chicken and cook, stirring, for 3 minutes. Stir in the sun-dried tomatoes and garlic and continue cooking until aromatic, about 1 minute. Pour in the cream and add the mozzarella, Parmesan, and half the basil. Reduce the heat to low and stir continuously until the cheese has fully melted into the sauce.

4. 4

   Add the red pepper flakes and drained pasta to the sauce, tossing to coat. Adjust seasoning with the remaining salt and pepper, then scatter the rest of the basil on top.