Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup sun-dried tomatoes, chopped
- 400g (14 oz) pasta (penne or fettuccine)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente, then drain.
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then cook until golden and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic until fragrant, about 1 minute.
- Add heavy cream, Parmesan cheese, and Italian seasoning. Stir until smooth and heated through.
- Chop the cooked chicken into strips and add to the sauce along with sun-dried tomatoes. Mix well.
- Combine the cooked pasta with the sauce and chicken. Garnish with chopped parsley before serving.
Notes
- You can replace sun-dried tomatoes with fresh cherry tomatoes for a lighter variation.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sauté, Boil, Simmer
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 135mg