A creamy, dreamy pasta dish that combines tender chicken with a luscious sauce and sun-dried tomatoes, perfect for any occasion.
Author:topchoicerecipesgmail-com
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Sautéing
Cuisine:Italian
Diet:Gluten-Free Option Available
Ingredients
Scale
2 pieces boneless skinless chicken breasts (sliced horizontally to make cutlets)
To taste salt
To taste pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 cloves garlic (minced)
½ teaspoon red pepper flakes (optional)
¾ cup chicken broth
¾ cup heavy cream
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes (chopped, in oil)
1 teaspoon dried thyme (or 1 tablespoon fresh)
8 oz pasta (fettuccine, penne, or rigatoni)
1 tablespoon butter (optional)
Fresh basil or parsley (chopped, for garnish)
Instructions
Boil a pot of salted water. Add 8 oz of pasta and cook according to package directions until al dente, roughly 8-10 minutes. Drain and set aside.
Season the sliced chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the seasoned chicken and sear for about 3-4 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and let it rest.
In the same skillet, reduce the heat to medium. Add the minced garlic and red pepper flakes (if using), sautéing until fragrant (about 30 seconds).
Pour in ¾ cup of chicken broth while scraping up the delicious browned bits from the skillet. Stir in ¾ cup of heavy cream, ½ cup of grated Parmesan, ½ cup of chopped sun-dried tomatoes, and 1 teaspoon of dried thyme. Let the sauce simmer for 3-4 minutes until it slightly thickens.
Slice the cooked chicken into strips or keep it whole. Add it back into the skillet and let it simmer in the sauce for 2 minutes. Toss in the cooked pasta, ensuring every strand is coated in that creamy goodness.
Serve hot, garnished with fresh basil or parsley for a vibrant touch.
Notes
This dish pairs beautifully with garlic bread or a crisp side salad.