Ingredients:
2 large chicken breasts (halved lengthwise)
1 tbsp olive oil
1 tbsp butter
3 garlic cloves (minced)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes (chopped)
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
12 oz pasta (such as penne or fettuccine, cooked and drained)
Fresh basil leaves for garnish
Directions:
Heat olive oil and butter in a large skillet over medium-high heat.
Season chicken breasts with salt and pepper, then cook in the skillet for 4-5 minutes on each side until golden brown and fully cooked. Remove and set aside.
In the same skillet, add minced garlic and sauté until fragrant (about 30 seconds).
Stir in heavy cream, chicken broth, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Simmer the sauce for 3-4 minutes until it thickens slightly.
Slice the cooked chicken into strips and return to the skillet, coating it with the creamy sauce.
Add the cooked pasta to the skillet and toss everything together until evenly coated.
Serve warm, garnished with fresh basil leaves.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins
Kcal: ~450 per serving | Servings: 4
Enjoy ❤️❤️
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