Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 8 oz pasta (penne or rigatoni)
- 3 cloves garlic
- ½ cup sun-dried tomatoes
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for about 3-4 minutes on each side until golden and cooked through. Remove from skillet and keep warm.
- Cook pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In the same skillet, add remaining olive oil and sauté minced garlic until fragrant. Add sun-dried tomatoes, then stir in heavy cream and bring to a gentle simmer. Mix in Parmesan cheese until melted, adjusting thickness with reserved pasta water as needed.
- Slice the cooked chicken and return it to the skillet along with drained pasta. Toss everything together to coat in the creamy sauce and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 620
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg