Description
Tender chicken sears to golden perfection before mingling with garlic-scented butter, sun-dried tomatoes, and a Parmesan-laced cream in a sauce that clings to al dente pasta with silky richness.
Ingredients
- 8 ounces pasta fettuccine or penne
- 2 tablespoons olive oil
- 1 pound chicken breasts thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 4 cloves garlic minced
- 1 cup sun-dried tomatoes sliced
- 1/2 teaspoon red pepper flakes
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Bring a large pot of salted water to a boil, cook pasta according to package instructions until al dente, drain and set aside.
- Season chicken slices with salt and pepper on both sides.
- In a large skillet over medium-high heat, heat olive oil and 2 tablespoons butter until melted, add chicken and cook until golden and cooked through, about 4 minutes per side, then remove chicken and set aside.
- In the same skillet reduce heat to medium, add remaining butter, garlic, sun-dried tomatoes and red pepper flakes, sauté for 1 to 2 minutes until fragrant.
- Pour in chicken broth, scraping up any browned bits, and simmer for 3 minutes to reduce slightly.
- Stir in heavy cream and Parmesan cheese, bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens.
- Return chicken to the skillet and simmer for another 2 minutes to heat through and coat with sauce.
- Add cooked pasta to the skillet, toss well to combine and ensure pasta is evenly coated with the creamy sauce.
- Sprinkle chopped fresh basil over the pasta and serve immediately.
Notes
- Use sun-dried tomatoes packed in oil for deeper flavor.
- Adjust red pepper flakes to control the spiciness.
- Substitute half-and-half for a lighter creamy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.