Ingredients
Scale
- 2 large boneless, skinless chicken breasts, sliced thinly
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 8 oz pasta (penne, rigatoni, or fettuccine)
- Fresh basil, for garnish
Instructions
- Cook the pasta: Boil a pot of salted water and cook the pasta according to package directions. Drain and set aside.
- Season & sear chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown on both sides, about 3-4 minutes per side, until cooked through. Remove from skillet and set aside.
- Sauté garlic & sun-dried tomatoes: In the same skillet, add garlic and cook until fragrant, about 30 seconds. Stir in sun-dried tomatoes and cook for another minute.
- Prepare sauce: Add chicken broth, heavy cream, and Parmesan cheese to the skillet, stirring until the cheese melts and the sauce is smooth. Season with Italian seasoning and red pepper flakes.
- Combine chicken & pasta: Return chicken to the skillet, then add the cooked pasta, tossing to coat everything in the sauce.
- Garnish & serve: Garnish with fresh basil and more Parmesan if desired. Serve hot and enjoy!
Notes
- Side Salad: A fresh green salad with a tangy vinaigrette complements the richness of the pasta.
- Garlic Bread or Breadsticks: Perfect for soaking up the creamy sauce.
- Steamed Vegetables: Broccoli, green beans, or asparagus add freshness and a nice color contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American