Ingredients
For the Chicken:
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2 large boneless skinless chicken breasts, halved horizontally to make 4 thin cutlets
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Salt and black pepper, to taste
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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2 tablespoons olive oil
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1 tablespoon butter
For the Sauce & Pasta:
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4 cloves garlic, minced
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1/2 teaspoon red pepper flakes (optional)
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1 cup chicken broth
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1/2 cup sun-dried tomatoes in oil, drained and chopped
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8 oz penne or fettuccine pasta (uncooked)
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1/4 cup chopped fresh basil (or 1 tsp dried)
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Salt and pepper to taste
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Extra Parmesan and basil for garnish
Instructions
1. Season & sear the chicken:
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Season chicken cutlets with salt, pepper, garlic powder, and paprika.
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In a large skillet, heat olive oil and butter over medium-high.
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Sear chicken on both sides until golden brown and cooked through (about 4–5 minutes per side).
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Remove and set aside on a plate.
2. Make the sauce:
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In the same skillet, reduce heat to medium.
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Sauté garlic and red pepper flakes for 1 minute until fragrant.
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Add chicken broth, scraping up any browned bits.
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Stir in cream, Parmesan, and sun-dried tomatoes. Simmer 2–3 minutes.
3. Cook the pasta in the sauce:
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Add uncooked pasta to the skillet.
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Pour in a little extra broth or water if needed to cover most of the pasta.
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Cover and simmer, stirring occasionally, until pasta is tender and sauce has thickened (about 10–12 minutes).
Tip: If sauce gets too thick before pasta is done, add a splash more broth or cream.
4. Finish it off:
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Slice or cube the cooked chicken and return to the pan.
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Add fresh basil, toss everything together, and simmer 2–3 more minutes.
5. Serve:
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Top with more Parmesan and basil. Serve hot with crusty bread or a green salad.