Description
A creamy and flavorful dish featuring juicy chicken, tender pasta, and sun-dried tomatoes, perfect for busy weeknights and special occasions.
Ingredients
- 1.5 lbs chicken breasts (pounded to 1/4 inch thickness)
- 12 oz dry angel hair pasta
- 2 tablespoons all-purpose poultry seasoning (or cajun seasoning)
- 2 tablespoons butter
- 1/2 onion, minced
- 5 cloves garlic, minced
- 3/4 cup sun-dried tomatoes (oil drained)
- 2 cups chicken stock
- 1.5 cups milk (room temp)
- 1/3 cup heavy cream (room temp)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup parmesan cheese, freshly grated
- 1/3 cup basil leaves, chiffonade
Instructions
- Coat the pounded chicken breasts with olive oil and seasoning.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for approximately 3 minutes, flipping once.
- Reduce heat to low and continue cooking the chicken for an additional 3-4 minutes until it reaches 165 degrees. Transfer to a plate and tent with foil.
- Add butter and minced onions to the skillet. Sauté until translucent, about 2 minutes.
- Add garlic and sun-dried tomatoes, stirring for 30 seconds. Pour in the chicken stock, milk, and cream, along with the seasonings. Bring to a low boil.
- Add the dry angel hair pasta and stir until softened enough to submerge in the sauce.
- Simmer the pasta until al dente, about 8-10 minutes.
- Fold in parmesan cheese and basil leaves, adjusting seasoning as needed. Mix until cheese melts.
- Add warm chicken back into the pan, blending gently with the pasta. Serve warm, garnished with extra parmesan and basil.
Notes
For optimal results, use room-temperature milk and cream. Adjust red pepper flakes for desired heat.
