In a large pot, bring salted water to boil and cook the fettuccine.
My grocery store sells a “stir fry” package of chicken that is thin sliced and in small pieces. If yours doesn’t, thinly slice your chicken and cut into small pieces. Season with lemon pepper and salt and pepper, to taste.
Heat a large skillet over medium high heat and add the olive oil. Once hot, add in the chicken and cook until no longer pink. Because you have it thin sliced, it should cook fairly quickly. Once done, remove from the pan and set aside.
In the same pan (there should be a little left over oil), add in the minced garlic and chopped onions. Cook until softened.
Add in the chopped sun dried tomatoes and stir.
Add in the flour and stir until the onion and tomatoes are coated and you don’t see any more raw flour.
Add in the chicken broth and white wine. Stir until fully combined. Let it continue cooking until it reduces slightly.
Add in the butter and heavy cream. Stir. Let the sauce reduce and thicken. Add more salt and pepper, if desired.
Once thickened, add back in the cooked chicken and stir.
Finally, add in the chopped basil and remove the skillet from the heat.
Pour the cooked pasta into a large bowl then top with the cooked chicken mixture. Stir to combine then enjoy!