Ingredients
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2 large chicken breasts, cut into bite-sized pieces
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8 oz (225g) pasta (penne, fettuccine, or your choice)
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2 tablespoons olive oil
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3 cloves garlic, minced
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½ cup sun-dried tomatoes, chopped (packed in oil, drained)
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1 cup heavy cream
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½ cup chicken broth
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½ cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons fresh basil or parsley, chopped (for garnish)
Instructions
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Cook Pasta:
Cook pasta according to package instructions. Drain and set aside. -
Cook Chicken:
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In a large skillet, heat olive oil over medium-high heat.
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Add chicken pieces, season with salt, pepper, and Italian seasoning.
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Cook 5–7 minutes until golden and cooked through. Remove chicken from skillet.
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Make Creamy Sauce:
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In the same skillet, add garlic and sauté for 1 minute.
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Add sun-dried tomatoes and cook for 1–2 minutes.
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Pour in heavy cream and chicken broth, stir to combine.
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Simmer for 3–4 minutes until sauce thickens slightly.
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Stir in Parmesan cheese until smooth.
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Combine:
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Return chicken to the skillet and toss to coat in the sauce.
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Add cooked pasta and gently toss until fully coated.
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Serve:
Garnish with chopped basil or parsley. Serve warm.
Notes
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For extra flavor, add a pinch of red pepper flakes or a splash of white wine to the sauce.
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Can substitute half-and-half for heavy cream to reduce calories slightly.
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Pairs well with garlic bread or a side salad.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 550