Description
A creamy and savory chicken pasta dish featuring tender chicken, zesty sun-dried tomatoes, and rich cream, perfect for any dinner gathering.
Ingredients
- 2 large chicken breasts, boneless and 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 freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional, for spice)
- 8 oz pasta (penne, rigatoni, or fettuccine)
- Fresh basil for garnish
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
- Season the sliced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
- In the same skillet, sauté minced garlic and sun-dried tomatoes for 1-2 minutes until fragrant. Pour in the chicken broth, scraping the bottom of the skillet.
- Lower the heat and stir in the heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Simmer for 3-5 minutes until the sauce thickens slightly.
- Return the cooked chicken to the skillet, mixing well. Add the drained pasta and toss everything together, using reserved pasta water if necessary to reach desired consistency.
- Serve hot, garnished with fresh basil.
Notes
Ensure not to overcook the chicken to retain its juiciness. Experiment with different types of cheese for a twist.
