Ingredients
For the Chicken:
2 large chicken breasts, sliced into cutlets
Salt and pepper to taste
1 teaspoon Italian seasoning
2 tablespoons olive oil
For the Sauce:
3 cloves garlic, minced
1/2 cup chopped sun-dried tomatoes (in oil, drained)
1 cup heavy cream
1/2 cup chicken broth
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
For the Pasta:
8 oz fettuccine, penne, or your favorite pasta
Fresh basil or parsley, for garnish
Instructions
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Cook pasta according to package directions. Reserve 1/2 cup of pasta water and drain.
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Season chicken with salt, pepper, and Italian seasoning.
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In a large skillet, heat olive oil. Sear chicken until golden and cooked through. Remove and set aside.
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In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes.
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Pour in chicken broth and cream; add red pepper flakes if using.
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Bring to a gentle simmer, then stir in Parmesan cheese until melted.
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Return chicken to the skillet and simmer to blend flavors.
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Toss in cooked pasta, adding pasta water to loosen the sauce if needed.
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Garnish with fresh basil or parsley and serve hot.
Notes
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Use freshly grated Parmesan for best texture.
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Don’t boil the sauce after adding cream to avoid curdling.
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Finish cooking pasta in the sauce for maximum flavor.
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Chicken thighs can be used for more juiciness.
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Add spinach or mushrooms for a veggie boost.
- Prep Time: 15 minutes
- Cook Time: 25minutes