Instructions
Prepare the Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 5-7 minutes per side until golden and fully cooked. Set aside.
Make the Sauce: Melt butter in the same skillet and sauté garlic for 1 minute. Add heavy cream, chicken broth, Parmesan, sun-dried tomatoes, oregano, thyme, and red pepper flakes. Simmer for 5 minutes until the sauce thickens.
Cook the Pasta: Cook pasta according to package directions. Drain and set aside.
Combine Everything: Slice the chicken and add it to the skillet. Toss in the cooked pasta, ensuring everything is coated in the creamy sauce.
Serve: Garnish with fresh basil and extra Parmesan cheese. Serve immediately and enjoy!
Notes
Use chicken thighs instead of breasts for a juicier texture.
Adjust red pepper flakes to your desired spice level or omit them.
Substitute sun-dried tomatoes with cherry tomatoes or roasted red peppers if preferred.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or broth to refresh the sauce.
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American
Nutrition
Serving Size: About 1 1/2 cups
Calories: 550
Sugar: 4g
Sodium: 520mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 35g
Cholesterol: 125mg
