A quick weeknight Italian pasta dish using fresh, simple ingredients that you already have on hand! So easy and simple!
I know I say this a lot, but this may be my favorite pasta dish yet.
It’s just such a simple dish that comes together in a flash. And you can repurpose leftover ingredients as needed – like subbing in leftover chicken from the night before or adding in those lingering veggies from the fridge.
But the tomatoes and basil are absolutely key here. It brings in such fresh flavors, and the juices from the tomatoes, coupled with the melted butter, make an amazing sauce for the fettuccine.
Plus, you can’t go wrong with the freshly grated Parmesan topping. The more, the better, I say! Just be sure to avoid that green can. It’ll be the best thing for you. Promise.
INGREDIENTS
- 8 ounces fettuccine
- Two boneless, skinless chicken breasts
- One tablespoon of Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- One tablespoon of olive oil
- Two cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup basil leaves, chiffonade
- 1/2 teaspoon crushed red pepper flakes, optional
- 1/2 cup unsalted butter
- 1/4 cup freshly grated Parmesan
INSTRUCTIONS
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Season chicken with Italian seasoning; season with salt and pepper to taste.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
- Add garlic, tomatoes, basil, and red pepper flakes, if using, to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and have softened, about 5 minutes.
- Stir in pasta and butter until melted and well combined, about 2 minutes; season with salt and pepper to taste.
- Serve immediately, topped with chicken and garnished with Parmesan, if desired.
