Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 8 oz pasta (penne or rigatoni)
- 3 cloves garlic
- ½ cup sun-dried tomatoes
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
Instructions
- 1. Season the chicken cutlets with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken for about 3-4 minutes per side until golden and cooked through. Remove from skillet and keep warm.
- 2. Boil salted water in a pot and cook pasta according to package instructions until al dente. Reserve ½ cup of cooking water before draining.
- 3. In the same skillet, add remaining olive oil and sauté minced garlic until fragrant (about 30 seconds). Add chopped sun-dried tomatoes and cook for another minute. Pour in heavy cream and bring to a gentle simmer, stirring in Parmesan until smooth.
- 4. Slice the cooked chicken and return it to the skillet along with drained pasta. Toss to coat everything evenly in the sauce.
- 5. Serve immediately, garnished with extra Parmesan or fresh basil if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg