Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 8 ounces fettuccine or pasta of choice
- Fresh basil leaves for garnish
If you’re looking to make this dish a tad healthier, you can substitute the heavy cream with half-and-half, and use whole wheat pasta for added fiber.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper, and cook until golden brown on all sides, about 6-8 minutes.
- Reduce the heat to medium, add the minced garlic and Italian seasoning, and sauté for another minute until the garlic is fragrant.
- Pour in the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- Add the heavy cream and sun-dried tomatoes, stirring well to combine. Allow the mixture to simmer gently until the sauce begins to thicken, about 5 minutes.
- Stir in the Parmesan cheese, ensuring it melts into the sauce. Taste and adjust seasoning if needed.
- Meanwhile, cook the pasta according to package instructions. Reserve 1/2 cup of the pasta water, then drain the rest.
- Add the cooked pasta to the skillet, tossing it in the creamy sauce. Use the reserved pasta water to loosen the sauce if necessary.
- Garnish with fresh basil leaves before serving, and enjoy the meal with your loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International