Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
For the Sauce:
½ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
For the Pasta:
8 ounces pasta (fettuccine, penne, or spaghetti)
Fresh basil, for garnish
Extra grated Parmesan, for garnish
Instructions
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