Ingredients
Scale
- 2 large chicken breasts
- 8 ounces of pasta of your choice
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Season and sauté chicken until golden brown on both sides, about 6-7 minutes per side.
- Boil water in a separate pot, add salt, and cook pasta according to package directions until al dente. Reserve some cooking water.
- Add minced garlic and sun-dried tomatoes to the same pan, sauté for a minute, then stir in heavy cream and Parmesan until smooth.
- Slice the chicken, combine it with pasta and creamy sauce, adjust consistency with reserved water, garnish with parsley, and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently, adding a splash of cream or pasta water if needed.
- For a complete meal, serve with a side salad and white wine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg