Description
A creamy, flavorful pasta dish featuring tender chicken breasts in a sun-dried tomato and Parmesan cream sauce, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup sun-dried tomatoes, chopped
- 1 tablespoon crushed red pepper flakes
- 1 cup Parmesan cheese, grated
- 10 oz pasta of choice (like penne or fettuccine)
- Fresh basil leaves, for garnish
Instructions
- Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add unsalted butter and minced garlic; sauté for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring in chopped sun-dried tomatoes and crushed red pepper flakes. Let simmer for 3-4 minutes.
- Add grated Parmesan cheese, stirring until melted and creamy. Return chicken to the skillet, coating in the sauce.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Add cooked pasta to the skillet, tossing to coat in the sauce.
- Garnish with fresh basil leaves and serve immediately with extra Parmesan cheese, if desired.
Notes
For lighter options, substitute heavy cream with Greek yogurt and use whole grain pasta. Reheat leftovers gently to maintain sauce texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg