Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts (sliced in half lengthwise)

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

½ tsp salt

½ tsp black pepper

For the Sauce:

2 tbsp unsalted butter

3 garlic cloves, minced

1 cup chicken broth

1 cup heavy cream

½ cup grated Parmesan cheese

½ tsp red pepper flakes (optional)

1 tsp Italian seasoning

½ cup sun-dried tomatoes (chopped)

Fresh basil (for garnish)

For the Pasta:

12 oz penne or fettuccine pasta

Salt (for boiling water)

Instructions

Prepare the Chicken:

Season chicken breasts with garlic powder, paprika, salt, and pepper.

Heat olive oil in a large skillet over medium heat. Sear chicken for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.

Make the Sauce:

3. In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.

4. Add chicken broth, heavy cream, Parmesan cheese, red pepper flakes, and Italian seasoning. Stir until cheese is melted and sauce thickens slightly.

5. Stir in sun-dried tomatoes and simmer for 5 minutes.

Cook the Pasta:

6. Cook pasta according to package instructions in salted water. Drain and set aside.

Combine & Serve:

7. Slice chicken into strips and return to the skillet.

8. Add cooked pasta to the sauce, tossing to coat everything evenly.

9. Garnish with fresh basil and extra Parmesan cheese.