Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional)
- 1 cup sun-dried tomatoes, chopped
- 8 oz fettuccine or any pasta of choice
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Chicken: Season chicken breasts with salt, pepper, Italian seasoning, and garlic powder.
- Sear the Chicken: Heat olive oil in a skillet over medium heat. Cook chicken for 5–7 minutes per side until golden and cooked through. Remove and let rest.
- Make the Sauce: In the same skillet, add chicken broth and heavy cream. Stir and bring to a simmer. Add Parmesan cheese and stir until smooth.
- Add Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes and simmer for 2–3 minutes to thicken.
- Cook the Pasta: Cook pasta according to package instructions until al dente. Drain, reserving ¼ cup of pasta water.
- Combine Pasta and Sauce: Slice chicken and return it to the skillet. Add pasta and toss to coat. Thin the sauce with pasta water if needed.
- Garnish and Serve: Top with fresh basil or parsley, extra Parmesan, and red pepper flakes if desired. Serve hot and enjoy!
Notes
- Spice Level: Omit red pepper flakes for a milder dish.
- Pasta Options: Swap fettuccine for penne, spaghetti, or gluten-free pasta.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 580 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg