Description
A delicious creamy pasta dish featuring chicken and sun-dried tomatoes.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 8 ounces rigatoni pasta, cooked al dente
- Fresh basil, chopped (optional for garnish)
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken and sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
- Add chicken broth and deglaze the pan, scraping up brown bits. Stir in heavy cream, parmesan, Italian seasoning, and red pepper flakes. Simmer for 4–5 minutes until slightly thickened.
- Slice the cooked chicken and return it to the skillet. Let simmer in the sauce for 2–3 minutes.
- Add cooked pasta and toss to coat in the sauce. Simmer for another 2–3 minutes until well combined.
- Garnish with fresh basil and serve hot.
Notes
- This dish can be served with a side salad for a complete meal.
- Adjust the spiciness by varying the amount of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg