Ingredients
Chicken
1½ lbs (680 g) boneless, skinless chicken breasts, sliced into cutlets
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tbsp olive oil
Pasta
12 oz (340 g) penne, fettuccine, or rigatoni
Sauce
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
⅓ cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
½ tsp salt (or to taste)
¼ tsp black pepper
Garnish
¼ cup fresh basil, chopped
Extra Parmesan cheese
Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook your choice of pasta according to the package instructions until al dente. Drain, reserving about ½ cup of pasta water, and set aside.
2. Sear the Chicken: Pat the chicken cutlets dry and season both sides evenly with 1 tsp salt, ½ tsp black pepper, and 1 tsp paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate.
3. Sauté the Aromatics: Reduce the skillet heat to medium and melt the unsalted butter. Add the minced garlic and chopped sun-dried tomatoes, cooking for about 1 minute until fragrant.
4. Build the Sauce: Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the Italian seasoning and optional red pepper flakes. Bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes until it begins to slightly thicken.
5. Add the Cheese: Turn the heat down to low and stir in the grated Parmesan cheese until completely melted and smooth. Season the sauce with an additional ½ tsp salt and ¼ tsp black pepper to taste.
6. Combine Everything: Slice the cooked chicken into strips or bite-sized pieces. Toss the drained pasta and the chicken into the creamy sauce, stirring well until everything is beautifully coated. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it up.
7. Garnish and Serve: Remove from heat, garnish generously with fresh chopped basil and extra Parmesan cheese, and serve hot.
Nutrition Facts
(Per Serving – Recipe serves 6)
Calories: 590 kcal
Protein: 36g
Carbohydrates: 46g
Fat: 28g
Fiber: 2.5g
Health Benefits
High-Quality Lean Protein: Packed with lean chicken breast to provide essential amino acids, which are vital for cellular repair, immune health, and supporting lean muscle mass.
Rich in Lycopene and Antioxidants: Sun-dried tomatoes offer a concentrated source of lycopene and vitamin C, helping protect cells from oxidative stress and supporting heart health.
Excellent Source of Calcium: The combination of heavy cream and genuine Parmesan cheese provides a substantial amount of calcium and phosphorus for strong bones and teeth.
Steady Energy Supply: Using a dense wheat pasta provides robust carbohydrates to refuel glycogen stores, making this an excellent, comforting meal after a busy or physically demanding day.