A delightful meal bringing together succulent chicken, rich sun-dried tomatoes, and a velvety sauce that clings to the pasta. Perfect for quick weeknight meals or hosting dinner parties.
Ingredients
Scale:
12 ounces of pasta (penne or fettuccine)
2 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped (preferably in oil)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
Fresh basil leaves for garnish
Instructions
In a large pot of salted boiling water, cook the pasta according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, season both sides of the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
In a large skillet over medium heat, heat olive oil. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side or until cooked through.
In the same skillet, add minced garlic and sauté for about 30 seconds, then add the chopped sun-dried tomatoes and cook for an additional minute.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce thickens slightly, adjusting with reserved pasta water as needed.
Add the cooked pasta and sliced chicken to the skillet with the sauce and toss gently to coat.
Plate the pasta and garnish with fresh basil leaves. Enjoy!
