Ingredients
Scale
- 12 oz (340g) pasta (penne, rigatoni, or fettuccine)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts (sliced thin)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ tsp paprika
- 1 tsp dried basil (or ¼ cup fresh basil)
- 1 cup shredded mozzarella cheese
- 2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and set aside.
-
Cook the Chicken:
- Season chicken breasts with salt, black pepper, Italian seasoning, and red pepper flakes.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side until golden brown and fully cooked (internal temp 165°F).
- Remove from pan and let rest before slicing.
-
Make the Sauce:
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Add sun-dried tomatoes and cook for another minute.
- Pour in heavy cream and chicken broth, stirring well.
- Stir in Parmesan cheese, paprika, and dried basil.
- Simmer for 5 minutes until thickened.
-
Combine & Melt Cheese:
- Add cooked pasta to the skillet and toss to coat in the sauce.
- Stir in mozzarella cheese and let it melt.
- Slice the cooked chicken and return it to the skillet.
-
Serve & Enjoy:
- Garnish with fresh parsley or basil.
- Serve warm with extra Parmesan on top.
Serving Suggestions:
- Pair with garlic bread or a side salad.
- Add a splash of white wine to the sauce for extra flavor.