Ingredients
Scale
- 2 large Chicken Breasts, boneless, skinless, 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 Parmesan Cheese, freshly grated
- 1 tsp Italian Seasoning
- 1/2 tsp Crushed Red Pepper Flakes (optional for spice)
- 8 oz Pasta, such as penne, rigatoni, or fettuccine
- Fresh Basil, for garnish
Instructions
- Slice the chicken breasts thinly and mince the garlic.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Cook until golden-brown and cooked through, about 5–6 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add in the chopped sun-dried tomatoes and chicken broth; stir well.
- Lower the heat to medium, then pour in the heavy cream. Allow it to simmer for about 2-3 minutes until it thickens slightly.
- Stir in the grated Parmesan cheese and Italian seasoning. Taste and adjust your seasoning with more salt, pepper, or crushed red pepper flakes if desired.
- While the sauce simmers, boil the pasta according to the package instructions in a separate pot. Drain and add directly to the sauce.
- Combine the pasta with the sauce, mixing thoroughly to ensure every noodle is coated in that creamy goodness.
- Plate your pasta and garnish with fresh basil before serving.
Notes
For lighter or vegan diets, consider using light cream, chickpeas instead of chicken, or whole-wheat pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg