Ingredients
2 boneless, skinless chicken breasts, sliced thinly
2 tbsp olive oil
3 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
Salt and pepper, to taste
12 oz penne or fettuccine pasta
Instructions
1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium-high heat. Add chicken, season with salt, pepper, and Italian seasoning. Cook until browned and done. Set aside.
3. Add garlic to the skillet and sauté for 30 seconds.
4. Pour in chicken broth to deglaze, then stir in heavy cream and bring to a gentle simmer.
5. Add Parmesan cheese and sun-dried tomatoes. Simmer until thickened.
6. Return chicken to skillet and mix.
7. Add cooked pasta and stir to coat well.
8. Serve hot with extra Parmesan or fresh basil.
Notes
You can substitute half-and-half for a lighter sauce.
Add spinach or mushrooms for more texture.
Red pepper flakes can add a kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg