Ingredients
Scale
- 2 large chicken breasts, sliced into strips
- 12 oz of your favorite pasta (fettuccine or penne work well)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
- Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Season the sliced chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet, cooking until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add sun-dried tomatoes and cook for an additional 2 minutes. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer.
- Add grated Parmesan cheese to the sauce, stirring until melted and creamy. Return cooked chicken to the skillet, coating it with the sauce. Toss in the cooked pasta, mixing well. Garnish with chopped fresh basil before serving.
Notes
- Use high-quality Parmesan cheese for a richer flavor.
- Adjust the amount of sun-dried tomatoes based on your preference for tanginess and texture.
- Ensure chicken is cooked fully but remains tender for optimal flavor and juiciness.
- If the sauce thickens too much, stir in a little pasta water or chicken broth to loosen it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian option not included
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 125 mg