Description
Creamy, flavorful pasta made with tender chicken in a rich sun-dried tomato and Parmesan sauce — a dish so delicious, it’s said to make anyone fall in love with you after one bite.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- 8 oz fettuccine or penne pasta
- 2 tbsp butter
- Fresh basil or parsley, for garnish
Instructions
- Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and Italian seasoning. Sear for 5–6 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove from skillet and set aside to rest.
- In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant.
- Add chopped sun-dried tomatoes and cook for 1 minute.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Whisk in Parmesan cheese and red pepper flakes. Simmer 3–4 minutes until sauce thickens slightly.
- Slice chicken into strips and return to the skillet. Stir to coat in the sauce.
- Add cooked pasta and toss well until everything is coated in the creamy sauce.
- Garnish with fresh basil or parsley and serve immediately.
Notes
- Use sun-dried tomatoes packed in oil for the best flavor and richness.
- Substitute half-and-half for a lighter version or add extra Parmesan for a thicker sauce.
- Pairs beautifully with garlic bread and a crisp green salad.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently with a splash of cream or milk.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Pan Searing & Simmering
- Cuisine: American / Italian Fusion