Ingredients
Scale
- 2 large boneless, skinless chicken breasts, sliced thinly
- Salt and pepper to taste
- 2 tbsp olive oil for searing
- 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 such as penne, rigatoni, or fettuccine
- Fresh basil, for garnish
Instructions
- Boil a pot of salted water and cook the pasta according to package directions. Drain and set aside.
- 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 and set aside.
- In the same skillet, add garlic and cook until fragrant, about 30 seconds. Stir in sun-dried tomatoes and cook for another minute.
- Add chicken broth, heavy cream, and Parmesan cheese, stirring until the cheese melts and the sauce is smooth. Season with Italian seasoning and red pepper flakes.
- Return chicken to the skillet, then add the cooked pasta, tossing to coat everything in the sauce.
- Garnish with fresh basil and more Parmesan if desired. Serve hot and enjoy!
Notes
- Serve with a fresh side salad with a tangy vinaigrette to balance the richness.
- Garlic bread or breadsticks are perfect for soaking up the creamy sauce.
- Steamed vegetables like broccoli, green beans, or asparagus add freshness and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg