Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Pasta (fettuccine or your preference): 1 lb
- Sun-dried tomatoes in oil, drained: 1/2 cup
- Heavy cream: 1 cup
- Chicken broth: 1/2 cup
- Parmesan cheese, grated: 1/2 cup
- Garlic, minced: 4 cloves
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Cut chicken breasts into bite-sized pieces. Season with salt, pepper, and Italian seasoning.
- Step 2: Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 3: In a large skillet, heat a tablespoon of oil from the sun-dried tomatoes over medium-high heat. Add the chicken and cook until browned and cooked through (about 5-7 minutes). Remove chicken from the skillet and set aside.
- Step 4: Add the minced garlic and sun-dried tomatoes to the skillet and cook for about 1 minute until fragrant.
- Step 5: Pour in the chicken broth and heavy cream, and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
- Step 6: Add the cooked chicken and pasta to the sauce. Toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days for the best flavor.
- When reheating, add a splash of milk or chicken broth to the pasta while warming it up in a pan to prevent it from drying out.
- Garnish with fresh basil leaves and a sprinkle of extra Parmesan for an elegant presentation.
- Don't overcook the pasta; al dente is key because it will continue to cook slightly in the creamy sauce, ensuring a perfect texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American