Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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Salt and pepper, to taste
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1 tablespoon olive oil
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1 tablespoon unsalted butter
For the Sauce:
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½ cup chicken broth
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1 cup heavy cream
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½ cup grated Parmesan cheese
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½ cup sun-dried tomatoes, chopped
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2 cloves garlic, minced
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1 teaspoon Italian seasoning
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¼ teaspoon red pepper flakes (optional)
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Salt and pepper, to taste
For the Pasta:
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8 ounces pasta (fettuccine, penne, or spaghetti)
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Fresh basil, for garnish
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Extra grated Parmesan, for garnish
Instructions
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Cook Chicken:
Season chicken with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Cook chicken until golden and cooked through (6–8 minutes per side). Remove and set aside. -
Make the Sauce:
In the same skillet, add chicken broth to deglaze. Stir in cream, Parmesan, sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes. Simmer for 5 minutes until slightly thickened. Season to taste. -
Cook Pasta:
Boil pasta according to package directions until al dente. Drain and reserve a bit of pasta water if needed to thin sauce. -
Assemble:
Slice chicken and serve over pasta. Pour sauce over top. Garnish with basil and extra Parmesan.
Notes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 650 kcal per serving
Servings: 4