Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, julienned
- 8 ounces pasta (preferably penne or fettuccine)
- Fresh basil for garnish
Feel free to substitute heavy cream with half-and-half for a lighter option, and swap sun-dried tomatoes with fresh cherry tomatoes for a burst of freshness.
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Pour in the chicken broth, scraping up any bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese, allowing the sauce to thicken for about 5 minutes.
- Add the sun-dried tomatoes to the sauce, then return the chicken to the skillet, spooning sauce over the top. Simmer for an additional 5 minutes.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and add to the skillet, tossing everything together.
- Garnish with fresh basil before serving. Enjoy the flavors that remind me of family gatherings and the joy of cooking with love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International