Ingredients:

12 oz fettuccine pasta

2 tablespoons olive oil

2 boneless, skinless chicken breasts, sliced

½ cup sundried tomatoes, chopped

2 cups fresh spinach

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

½ cup mozzarella cheese, shredded

Salt and pepper, to taste

1 tablespoon fresh basil, chopped (for garnish)

Directions:

Cook the pasta: Boil a large pot of salted water and cook the fettuccine pasta according to the package instructions. Drain and set aside.

Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the sliced chicken breasts, season with salt and pepper, and cook for 6-7 minutes until golden and cooked through. Remove the chicken and set aside.

Sauté the garlic and tomatoes: In the same skillet, add the garlic and sauté for 1 minute until fragrant. Add the chopped sundried tomatoes and cook for another 2 minutes.

Prepare the Alfredo sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and mozzarella cheese, allowing the sauce to thicken for 3-4 minutes. Season with salt and pepper to taste.

Combine everything: Add the cooked fettuccine, chicken, and fresh spinach to the skillet. Toss everything together, allowing the spinach to wilt and the pasta to absorb the creamy sauce.

Serve and garnish: Plate the fettuccine Alfredo and garnish with fresh basil for added flavor and color.

Cooking Time: 25 minutes | Servings: 4