Ingredients
Chicken
1½ lbs (680 g) boneless, skinless chicken breasts, sliced into cutlets
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tbsp olive oil
Pasta
12 oz (340 g) penne, fettuccine, or rigatoni
Sauce
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
⅓ cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
½ tsp salt (or to taste)
¼ tsp black pepper
Garnish
¼ cup fresh basil, chopped
Extra Parmesan cheese
Instructions
Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Season chicken with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 4–5 minutes per side until golden and cooked through. Remove to a plate.
In the same skillet, melt butter and sauté garlic for 30 seconds.
Add chicken broth and scrape up any browned bits from the pan.
Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, red pepper flakes, salt, and pepper.
Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
Slice or chop the cooked chicken and return it to the skillet.
Add the cooked pasta and toss until evenly coated. If needed, add a little reserved pasta water to loosen the sauce.
Stir in fresh basil.
Serve immediately topped with extra Parmesan and basil.
Storage
Refrigerate in an airtight container for up to 4 days.
Reheat gently with a splash of milk or cream.
Tips
Use chicken thighs for extra tenderness.
Add spinach during the last minute of cooking for extra greens.
For a richer sauce, add an extra ¼ cup Parmesan cheese.
A rich, creamy pasta loaded with juicy chicken, Parmesan, garlic, and sun-dried tomatoes in a silky, flavorful
