INGREDIENTS:
8 ounces fettuccine
2 boneless, skinless chicken breasts
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 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
DIRECTIONS:
In a large pot of boiling salted water, cook pasta per 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.
