Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- Fresh basil for garnish
- 8 ounces pasta (penne, fettuccine, or your favorite)
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes on each side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds. Pour in heavy cream, stirring to combine. Add Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Simmer for 3-4 minutes until thickened.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
- Slice the cooked chicken and add to the sauce. Toss in the cooked pasta, coating everything evenly. Garnish with fresh basil and serve hot.
Notes
- Use fresh garlic and high-quality Parmesan for best flavor.
- Add a splash of chicken broth or pasta water to thin the sauce if needed.
- Include red pepper flakes for a spicy variation.
- Prepare the sauce in advance separately and reheat with freshly cooked pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
