Description
A cozy, restaurant-worthy dish featuring pan-seared chicken in a sun-dried tomato cream sauce tossed with pasta.
Ingredients
- 2 boneless (skinless) chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves (minced)
- ½ cup sun-dried tomatoes (chopped)
- 1 teaspoon red pepper flakes
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 8 ounces fettuccine or penne pasta
- Fresh basil or parsley (chopped) for garnishing
- Extra Parmesan cheese for garnishing
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Instructions
- 1. Slice each chicken breast in half horizontally for quicker cooking.
- 2. Season the chicken with Italian seasoning, salt, and pepper, and let rest for 5-10 minutes.
- 3. Heat olive oil in a large skillet and sear the chicken for 3-4 minutes on each side until cooked through. Remove and keep warm.
- 4. In the same skillet, melt butter, add garlic, and sauté until fragrant.
- 5. Add sun-dried tomatoes and red pepper flakes, stir and let cook for a minute.
- 6. Pour in chicken broth, scraping up browned bits from the pan.
- 7. Stir in heavy cream and simmer until slightly thickened.
- 8. Remove from heat and stir in Parmesan cheese.
- 9. Cook pasta according to package directions; reserve some pasta water, then drain.
- 10. Return chicken to skillet with sauce, then add cooked pasta, tossing to coat.
- 11. Garnish with fresh herbs and extra Parmesan before serving.