The most AMAZING cream sauce that just melts in your mouth. Made LIGHTER, except you can't even taste the difference!
4.9 stars (11 ratings)
Ingredients
8ouncesBarilla fettuccine pasta
4tablespoonsunsalted butter, divided
2boneless skinless chicken breasts
1teaspoonItalian seasoning
Kosher salt and freshly ground black pepper
4clovesgarlic, minced
1 ½tablespoonsall-purpose flour
1tablespoontomato paste
1teaspoondried basil
1 ¾cups2% milk
½cupfinely chopped sun-dried tomatoes
3ouncesreduced fat cream cheese, cubed
½cupfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
Instructions
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.