Ingredients
Method
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and Italian seasoning. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes and cook for another minute.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add heavy cream and bring to a simmer.
- Reduce heat to low and stir in Parmesan cheese until melted and smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time.
- Return cooked chicken to the skillet and add drained pasta. Toss everything together until well coated in the creamy sauce.
- Garnish with fresh basil and additional Parmesan cheese. Serve immediately while hot.
Notes
Use freshly grated Parmesan cheese rather than pre-shredded for smoother melting. The starch from pasta water helps create a silky, restaurant-quality sauce that clings perfectly to every strand.
