Marry Me Chicken Pasta!
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes (optional for a little heat)
1 cup chicken broth (or white wine for extra flavor)
1 cup heavy cream
½ cup grated Parmesan cheese
⅓ cup sun-dried tomatoes, chopped
1 teaspoon Italian seasoning
Salt and pepper, to taste
12 oz pasta (fettuccine, penne, or your choice)
Fresh basil, chopped (for garnish)
Parmesan cheese, grated (for garnish)
Instructions:
Step 1: Cook the Pasta
In a large pot of salted boiling water, cook the pasta according to the package directions. Drain and set aside.
Step 2: Cook the Chicken
Season the chicken breasts with salt, pepper, and a pinch of Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F (75°C)).
Remove the chicken from the skillet and set aside. Once slightly cooled, slice the chicken into strips or chunks.
Step 3: Make the Sauce
In the same skillet, add a little more olive oil if needed. Sauté the garlic and red pepper flakes (if using) for about 1 minute until fragrant.
Stir in the chicken broth (or white wine) and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Add the heavy cream, Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Let the sauce simmer for 4-5 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
Step 4: Combine Everything
Add the cooked pasta to the skillet and toss to coat in the sauce.
Return the chicken to the skillet, mixing everything together. Let it simmer for another 1-2 minutes to warm the chicken through.
Step 5: Serve
Garnish the pasta with fresh basil and extra Parmesan cheese if desired.
Serve immediately while warm.