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:
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper, to taste
For the Pasta:
- 8 ounces pasta such as fettuccine, penne, or spaghetti
- Fresh basil leaves, for garnish
- Additional grated Parmesan cheese, for garnish
Directions:
For the Chicken:
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove from the skillet and set aside.
For the Sauce:
- In the same skillet, add the chicken broth to deglaze the pan, scraping up any browned bits.
- Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Season with salt and pepper to taste.
For the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Assembly:
- Slice the cooked chicken breasts and lay them over the cooked pasta.
- Pour the creamy sun-dried tomato sauce over the chicken and pasta.
- Garnish with fresh basil leaves and additional grated Parmesan cheese before serving.
- Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes
- Kcal: 650 kcal per serving Servings: 4 servings