Ingredients:
- 1 lb boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional for spice)
- 8 oz pasta (fettuccine or penne work well)
- Fresh basil, chopped (for garnish)
Directions:
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat and cook the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream, chicken broth, and Parmesan cheese, stirring to combine. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Simmer for 3-4 minutes, or until the sauce slightly thickens.
- Slice the cooked chicken and return it to the skillet, stirring to coat in the sauce.
- Meanwhile, cook pasta according to package instructions. Drain and add the pasta to the skillet, tossing to coat in the sauce.
- Serve warm, garnished with fresh basil.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 560 kcal per serving | Servings: 4
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