Ingredients
- 12 oz (340g) pasta (penne, rigatoni, or fettuccine)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 tsp red pepper flakes (optional)
- 1 cup cherry tomatoes, halved (optional)
- 1 ½ cups heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 lb cooked chicken breast, sliced or shredded
- ¼ cup fresh basil or parsley, chopped
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.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat.
Add garlic, onion, and red pepper flakes; sauté for 2-3 minutes until fragrant.
Stir in cherry tomatoes (if using) and cook until softened.
Make the Creamy Base:
Pour in heavy cream and chicken broth.
Stir in Parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, and black pepper.
Simmer for 5 minutes, stirring occasionally, until the sauce thickens.
Add Chicken & Combine:
Add the cooked chicken to the sauce and let it heat through for 2-3 minutes.
Toss in the cooked pasta and stir to coat evenly.
Serve & Enjoy:
Garnish with fresh basil or parsley.
Serve warm with extra Parmesan cheese on top.
Serving Suggestions:
Pair with garlic bread or a side salad.
Add a splash of white wine to the sauce for extra depth of flavor.