Sun-Dried Tomato Fettuccine Alfredo

1: In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2: Melt 1 tablespoon butter in a large skillet over medium high heat.

3: Season chicken with Italian seasoning, salt and pepper, to taste.

4: Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.

5: Let cool before slicing; set aside.

6: Melt remaining 3 tablespoons butter in the skillet.

7: Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

8: Whisk in flour, tomato paste and basil until lightly browned, about 1 minute.

9: Gradually whisk in milk and sun-dried tomatoes.

10: Cook, whisking constantly, until slightly thickened, about 5 minutes.

11: Stir in cream cheese and Parmesan until smooth, about 1-2 minutes.

12: If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

13: Stir in pasta and chicken, and gently toss to combine.

14: Serve immediately, garnished with Parmesan and parsley, if desired.