Description
A rich and creamy chicken pasta dish featuring tender boneless chicken breasts in a luscious sun-dried tomato and Parmesan cream sauce, perfectly paired with al dente pasta and garnished with fresh basil leaves.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
Pasta
- 12 ounces pasta (fettuccine, penne, or spaghetti)
Garnish
- Fresh basil leaves, for garnish
- Additional grated Parmesan cheese, for serving
Instructions
- Season and cook the chicken: Pat chicken breasts dry and season with salt and pepper. Heat olive oil and butter in a large skillet over medium heat. Add chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Remove chicken and let rest.
- Prepare the sauce: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits. Stir in heavy cream, grated Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer on low heat until the sauce thickens, about 5-7 minutes.
- Cook the pasta: Meanwhile, cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
- Assemble the dish: Slice the cooked chicken breasts into strips. Place the pasta on serving plates, top with sliced chicken, and generously spoon the creamy sun-dried tomato sauce over the top.
- Garnish and serve: Sprinkle fresh basil leaves and additional grated Parmesan cheese over the dish before serving for a fresh and flavorful finish.
Notes
- For best flavor, use high-quality sun-dried tomatoes packed in oil.
- Adjust red pepper flakes to your spice preference.
- Chicken breasts can be pounded slightly to even thickness for uniform cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Gluten-free pasta can be used to make this dish gluten-free.
