Ingredients
Method
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning, then cook until golden brown and cooked through (about 6-8 minutes). Remove chicken and set aside.
- In the same skillet, add garlic and sun-dried tomatoes. Cook for 1-2 minutes until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
- Reduce heat to medium and stir in heavy cream. Bring to a gentle simmer, then gradually whisk in parmesan cheese until smooth and creamy.
- Return chicken to the skillet along with cooked pasta. Toss everything together, adding reserved pasta water as needed to reach your desired sauce consistency.
- Garnish with fresh basil, extra parmesan, and red pepper flakes if using. Serve immediately while hot and creamy!
Notes
Don't overcrowd the pan when cooking chicken to ensure proper browning. Use starchy pasta water to create a silky, emulsified sauce. Quality ingredients like real parmesan cheese and good sun-dried tomatoes make a big difference in flavor.
