Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Olive oil: 2 tablespoons
- Paprika: 1 teaspoon
- Garlic, minced: 4 cloves
- Chicken broth: 1 cup
- Heavy cream: 1 cup
- Sun-dried tomatoes in oil, drained: 1/2 cup
- Parmesan cheese, grated: 1/2 cup
- Dried basil: 1 teaspoon
- Pasta (fettuccine or similar): 1 lb
Instructions
- Step 1: Season chicken breasts with paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside to rest.
- Step 2: Reduce heat to medium. Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Step 3: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Add heavy cream, sun-dried tomatoes, dried basil, and parmesan cheese. Stir to combine and bring to a simmer.
- Step 4: Slice the cooked chicken breasts into strips. Add the chicken strips to the sauce and simmer for 5-10 minutes, allowing the flavors to meld together.
- Step 5: While the sauce simmers, cook pasta according to package directions until al dente. Drain pasta and add it to the skillet with the chicken and sauce. Toss to coat.
- Step 6: Serve immediately, garnished with extra parmesan cheese and fresh basil, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the pasta in a skillet over low heat with a splash of milk or broth to loosen the sauce.
- Serve this decadent pasta with a simple side salad and crusty bread to soak up every last bit of the flavorful sauce.
- Don't overcook the garlic in Step 2, as burnt garlic can ruin the whole dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American