Ingredients
Method
Preparation
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken with salt and pepper, then add it to the skillet.
- Cook the chicken for about 5-7 minutes on each side, until fully cooked. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and sun-dried tomatoes, cooking for 1-2 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese until melted and creamy.
- Slice the cooked chicken and add it back to the skillet. Toss in the cooked pasta, ensuring everything is well coated in the sauce.
- Sprinkle with red pepper flakes for added spice if desired.
- Serve warm, garnished with fresh basil.
Notes
Ensure the chicken is cooked thoroughly by checking for no pink inside. Keep the heat medium to prevent burning the garlic when sautéing. Adjust the consistency of the sauce by adding more cream or chicken broth if needed. Store leftovers in an airtight container in the refrigerator for up to three days.