Firebirds Chicken Pasta

Firebirds Chicken Pasta


  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 8 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup baby spinach leaves
  • Fresh basil leaves, for garnish (optional)


  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat a grill or grill pan over medium-high heat. Grill the chicken breasts for about 6-8 minutes per side, or until they are fully cooked (reaching an internal temperature of 165°F or 74°C). Remove from heat and let them rest for a few minutes before slicing.
  3. While the chicken is cooking, cook the fettuccine pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
  4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
  5. Pour in the heavy cream and bring it to a gentle simmer. Let it cook for a few minutes, stirring occasionally.
  6. Add the grated Parmesan cheese and stir until it is fully incorporated and the sauce has thickened.
  7. Stir in the chopped sun-dried tomatoes and baby spinach leaves. Cook for another 2-3 minutes, or until the spinach is wilted.
  8. Add the cooked fettuccine pasta to the skillet and toss until the pasta is well coated with the sauce.
  9. Slice the grilled chicken and arrange it on top of the pasta.
  10. Garnish with fresh basil leaves if desired.

Serve hot and enjoy your homemade version of a chicken pasta dish similar to Firebirds’! Remember, this recipe is a recreation and may not be an exact match to the restaurant’s version.