Ingredients
- Chicken breasts: 2, boneless, skinless, cut into bite-sized pieces
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Sun-dried tomatoes: 1/2 cup, oil-packed, drained
- Chicken broth: 1 cup
- Heavy cream: 1/2 cup
- Parmesan cheese: 1/2 cup, grated
- Pasta: 8 ounces, penne or fettuccine
Instructions
- Step 1: Season the chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 2: Add the minced garlic and sun-dried tomatoes to the skillet and cook for 1-2 minutes, until fragrant.
- Step 3: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Step 4: Stir in the heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
- Step 5: Add the cooked chicken back to the skillet and stir to coat with the sauce.
- Step 6: Cook pasta according to package directions. Drain and add the pasta to the skillet with the chicken and sauce. Toss to combine. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of broth or cream if the sauce has thickened too much.
- Serve with a side of crusty bread to soak up all that luscious sauce.
- Don't overcrowd the pan when browning the chicken; work in batches for a better sear and more flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American