Ingredients:
- 2 large chicken breasts (halved lengthwise)
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes (chopped)
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 12 oz pasta (such as penne or fettuccine, cooked and drained)
- Fresh basil leaves for garnish
Directions:
- Put the butter and olive oil in a big skillet and set it over medium-high heat.
- Before cooking the chicken breasts in the skillet, season them with salt and pepper. Cook for four to five minutes per side, or until they are browned and done. Afterwards, set it aside.
- Put the minced garlic into the same pan and cook for another 30 seconds, or until it begins to smell good.
- Combine the chicken broth, Parmesan cheese, sun-dried tomatoes, Italian spice, and heavy cream. If using, add red pepper flakes. To get a minor thickening, simmer the sauce for three to four minutes.
- After cooking, remove the chicken from the skillet and slice it into strips. Coat the strips with the creamy sauce.
- Toss in the cooked pasta and coat it evenly after adding it to the skillet.
- Serve warm, garnished with fresh basil leaves.
- Prep Time: 10 mins
- Cooking Time: 20 mins
- Total Time: 30 mins
- Kcal: ~450 per serving
- Servings: 4
