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Description
A creamy and flavorful pasta dish featuring chicken, sun-dried tomatoes, and Parmesan cheese.
Ingredients
Scale
- 1 pound pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1/2 teaspoon red pepper flakes
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
- Add garlic, sun-dried tomatoes, and red pepper flakes to the skillet. Cook for 1 minute, until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
- Add cooked pasta and basil to the skillet. Toss to coat.
- Serve immediately.
Notes
- Adjust the amount of red pepper flakes to your preference.
- For a richer flavor, use half-and-half instead of heavy cream.
- Add spinach or other vegetables to the pasta for added nutrients.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 400
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 150