Ingredients
Method
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Add heavy cream, sun-dried tomatoes, and red pepper flakes if using. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- Stir in grated Parmesan cheese until melted and smooth. Return cooked chicken to the skillet and add the drained pasta. Toss everything together until well coated in the creamy sauce.
- Garnish with fresh basil and additional Parmesan cheese before serving.
Notes
Use freshly grated Parmesan for best melting quality, don't overcook the chicken, reserve pasta water to adjust sauce consistency, and toast Italian seasoning in oil for extra flavor.
