Description
A creamy and flavorful pasta dish featuring tender chicken and sun-dried tomatoes, perfect for a romantic dinner.
Ingredients
Scale
- 2 large chicken breasts (sliced in half lengthwise for thinner cutlets)
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt & black pepper, to taste
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes (chopped)
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional, for a kick)
- 2 Tbsp unsalted butter
- 12 oz penne (or any pasta of choice)
- Salt (for boiling water)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Season chicken cutlets with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through (165°F / 74°C internal temp). Remove from skillet and set aside. Slice into strips.
- In the same skillet, melt butter and sauté garlic until fragrant. Add chicken broth, heavy cream, Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer for 5–7 minutes until thickened slightly.
- Add the cooked pasta into the sauce, tossing to coat well. Place sliced chicken on top. Garnish with fresh basil and extra Parmesan.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Feel free to substitute the penne with your favorite pasta type.
- Fresh basil can be replaced with dried basil if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg