Ingredients
Scale
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3–4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- ½ cup grated Parmesan cheese (freshly grated is best)
- ½ cup chopped sun-dried tomatoes (in oil, drained)
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 8 oz pasta (penne or fettuccine work well)
- Fresh basil or parsley, chopped, for garnish
- Optional: A handful of spinach or kale, sautéed mushrooms, a dash of lemon juice, extra red pepper flakes
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then sear until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
- In the same skillet, add garlic and cook for 1 minute until fragrant.
- Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Add chicken broth and bring to a simmer. Pour in heavy cream and Parmesan cheese, stirring until smooth and slightly thickened, 4–5 minutes.
- Slice the cooked chicken and return it to the skillet. Add cooked pasta and toss everything together until well coated.
- Garnish with fresh basil or parsley. Serve hot.
Notes
- To make it lighter, substitute half-and-half or evaporated milk for the cream.
- Great with spinach, kale, or mushrooms stirred in at the end.
- Pairs well with garlic bread or a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American, Italian-Inspired