Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 4 ounces sun-dried tomatoes in oil, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon dried basil or Italian seasoning
- 12 ounces pasta (penne, fusilli, or your favorite)
- Fresh basil or parsley for garnish
Instructions
- Cook your preferred pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced chicken breasts, season with salt, pepper, and dried herbs, and cook until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, add chopped sun-dried tomatoes and minced garlic. Sauté for about 1-2 minutes until fragrant. Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes.
- Stir in grated Parmesan cheese until the sauce becomes creamy and smooth. Return the cooked chicken to the skillet and toss everything together. Add the cooked pasta, mixing well to coat evenly with the sauce.
Notes
- Use high-quality sun-dried tomatoes in oil for richer flavor.
- Cook the pasta just until al dente to prevent over-softening.
- Adjust the amount of cream and cheese for desired thickness and richness.
- Fresh herbs enhance the aroma and appearance of the dish.
- Mix in roasted vegetables like zucchini or spinach for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta, Italian
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free, Vegetarian Option (with dairy substitution)
Nutrition
- Serving Size: 1 plate (about 1/4 of the dish)
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 125 mg