Tomato Basil Chicken Fettuccine

🥘 Ingredients

• fettuccine
  8 oz
• boneless skinless chicken thighs (or leftover cooked chicken, sliced)
  4
• Italian seasoning
  1 tbsp
• kosher salt
• black pepper
• olive oil
  1 tbsp
• garlic (minced)
  2 cloves
• cherry tomatoes (halved)
  2 c
• fresh basil (chiffonade)
  1 c
• crushed red pepper flakes
  1/2 tsp
• unsalted butter
  1/2 c
• Parmesan cheese (freshly grated)
  4 tbsp

🍳 Cookware

• large pot
• large skillet

1. 1

   In a large pot of boiling salted water, cook fettuccine according to package directions until al dente; drain well.

   fettuccine: 8 oz
2. 2

   Season boneless skinless chicken thighs with Italian seasoning , kosher salt , and black pepper to taste.

   boneless skinless chicken thighs: 4 (or leftover cooked chicken, sliced), Italian seasoning: 1 tbsp, kosher salt, black pepper
3. 3

   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until cooked through and no longer pink, about ⏱️ 5-6 minutes per side. Set aside and keep warm. (Skip searing if using leftover cooked chicken.)

   olive oil: 1 tbsp
4. 4

   Add garlic , cherry tomatoes , fresh basil , and optional crushed red pepper flakes to the skillet over medium heat. Cook, stirring occasionally, until the tomatoes begin to burst and soften, about ⏱️ 5 minutes .

   garlic: 2 cloves (minced), cherry tomatoes: 2 c (halved), fresh basil: 1 c (chiffonade), crushed red pepper flakes: 1/2 tsp
5. 5

   Stir in the pasta and unsalted butter over medium heat until the butter is melted and the pasta is well coated, about ⏱️ 2 minutes . Season with kosher salt and black pepper to taste.

   unsalted butter: 1/2 c, kosher salt, black pepper
6. 6

   Serve immediately, topped with the sliced chicken and Parmesan cheese .

   Parmesan cheese: 4 tbsp (freshly grated)