1 lb pasta (fettuccine or penne) 2 tbsp olive oil 1 lb chicken breast, sliced thin Salt and pepper, to taste 1 tsp Italian seasoning 3 cloves garlic, minced 1/2 cup chicken broth 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 cup sun-dried tomatoes, chopped 1/2 tsp red pepper flakes (optional) Fresh basil, chopped (for garnish) Instructions:
Cook pasta according to package instructions. Drain and set aside. In a skillet, heat olive oil over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and cooked through. Remove and set aside. In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, and red pepper flakes. Stir and simmer for 3-5 minutes until sauce thickens. Return chicken to the skillet, then add cooked pasta and toss to coat with the sauce. Garnish with fresh basil and serve hot. Notes:
Adjust red pepper flakes to your heat preference for a little kick! Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Servings: 4
