Ingredients
Main Ingredients
- 2 large Chicken Breasts, boneless, skinless, sliced thinly
- to taste Salt and Pepper
- 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 Use freshly grated for best taste.
- 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
Method
Cooking the Pasta
- Cook the pasta according to the package instructions. Drain and set aside.
Cooking the Chicken
- In a large skillet, heat olive oil over medium-high heat.
- Season the chicken slices with salt and pepper, then add them to the skillet.
- Cook until golden and no longer pink, about 5-7 minutes.
Making the Sauce
- Add the minced garlic and chopped sun-dried tomatoes to the skillet.
- Stir and cook for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring it to a simmer. Let it cook for a few minutes to reduce.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using).
- Continue to simmer until the sauce thickens slightly.
Combining Pasta and Sauce
- Add the cooked pasta into the sauce. Toss until the pasta is well coated.
Serving
- Serve hot, garnished with fresh basil on top.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 16gSodium: 800mgFiber: 2gSugar: 2g
Notes
Make sure not to overcook the chicken; it should be juicy and tender. You can customize the pasta type to your liking and add vegetables like spinach or mushrooms for extra nutrition.
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