Sun-Dried Tomato Chicken Pasta

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 8 ounces pasta (penne or fettuccine)
• 4-6 sun-dried tomatoes (in oil), chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Fresh basil leaves, chopped
• Extra Parmesan for serving

Instructions

1. Season the chicken breasts with salt, pepper, and Italian seasoning.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for 5-7 minutes on each side until golden and cooked through. Remove from skillet and let rest before slicing.
3. In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
4. Boil the pasta according to package instructions until al dente. Drain and add to the skillet with the garlic.
5. Pour in the heavy cream and add the chopped sun-dried tomatoes. Stir and simmer until the cream thickens slightly.
6. Add the sliced chicken and grated Parmesan cheese. Mix until cheese is melted and well combined. Adjust seasoning if needed.
7. Garnish with fresh basil and additional Parmesan before serving.

Nutrition