Description
A delectable chicken pasta dish with a rich, creamy sauce that’s perfect for cozy dinners or romantic occasions.
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 the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet over medium-high heat, add olive oil. Season the chicken with salt and pepper and add to the skillet. Cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Add sun-dried tomatoes and chicken broth to the skillet, scraping any browned bits from the pan. Bring to a simmer.
- Stir in the heavy cream and let it cook for another 2-3 minutes until slightly thickened. Add Italian seasoning and crushed red pepper flakes if using.
- Gradually add the grated Parmesan cheese, stirring until melted and well combined.
- Add the cooked chicken and drained pasta to the sauce, tossing to coat everything evenly. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
- Plate the dish and top with fresh basil for an aromatic finish.
Notes
To ensure your chicken stays juicy, avoid overcrowding the pan. Sear in batches if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg