Ingredients
Equipment
Method
- Cook the pasta according to package directions. Reserve about 1/2 cup of the pasta water before draining. Set the drained pasta aside.
- Season the chicken pieces with Italian seasoning, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant. Do not let it burn.
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2 minutes.
- Stir in the heavy cream and chopped sun-dried tomatoes. Let the sauce heat through for about 3 minutes, stirring occasionally.
- Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta and chicken are fully coated in the creamy sauce.
- Serve immediately, garnished with fresh basil if you are using it.
Nutrition
Notes
You can substitute spinach or mushrooms for the sun-dried tomatoes if you prefer different vegetables. This dish reheats well, but you may need to add a small amount of milk or broth when reheating to restore the creaminess.