Description
A rich and creamy pasta dish with tender chicken, sun-dried tomatoes, and melted mozzarella cheese.
Ingredients
Scale
- 12 oz pasta (penne or fettuccine)
- 2 boneless skinless chicken breasts, sliced
- Salt and pepper to taste
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (in oil, drained and chopped)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Season chicken slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1 minute.
- Pour in heavy cream and chicken broth. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- Reduce heat to low. Stir in mozzarella and Parmesan until melted and smooth.
- Add cooked pasta and chicken back to the skillet. Toss to coat evenly.
- Serve garnished with fresh basil.
Notes
For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 650 kcal
- Sugar: 5 g
- Fat: 35 g
- Carbohydrates: 45 g
- Protein: 35 g