2 tablespoons olive oil
1 boneless skinless chicken breast
8 oz. mushrooms, sliced
3.5 oz. sun-dried tomatoes, chopped
2 cubes chicken bullion
2 cups boiling water
1 cup half-and-half
1/2 cup heavy cream
1/2 cup shredded Parmesan
2 tablespoons minced fresh basil
1 pound fettuccine
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Saute chicken until cooked throughout, about 10 minutes, rotating halfway through. Remove from pan and let rest on a plate. Add mushrooms and garlic to the pan and cook for about 3 minutes. Add the sun-dried tomatoes and reduce heat to medium.
Dissolve 2 chicken bouillon cubes in 2 cups of boiling water. Carefully add the broth to the skillet. Continue to cook the vegetables in the broth until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat, about 5-7 minutes. Add half-and-half and cream and bring to a boil briefly. Add Parmesan and cook sauce, stirring over medium-low heat until the cheese melts. Add the basil.
Cook fettuccine according to package instructions. Drain and immediately add to sauce. Continue to cook pasta in the sauce over medium heat for a couple of minutes until sauce thickens up and pasta is thoroughly coated. Thinly slice the chicken against the grain and serve on top of pasta.