Description
A heartwarming dish combining tender chicken, sun-dried tomatoes, and a creamy parmesan sauce, perfect for creating unforgettable memories around the dinner table.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup parmesan cheese, grated
- 8 ounces pasta (fettuccine or penne)
- Fresh basil for garnish
Instructions
- Season the chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and add the chicken. Cook until browned and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute before adding the sun-dried tomatoes. Stir to combine.
- Pour in the heavy cream and chicken broth, bring to a simmer, and allow to thicken slightly. Stir in the parmesan cheese until melted and smooth.
- Cook the pasta according to package instructions. Drain and add to the sauce.
- Slice the cooked chicken and nestle it back into the sauce with the pasta. Toss to coat.
- Serve hot, garnished with fresh basil.
Notes
For a lighter version, swap heavy cream with half-and-half. Use freshly grated parmesan for a creamier sauce.
