Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 8 ounces pasta (such as penne or fettuccine)
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Season chicken with salt and pepper, then add to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add garlic, oregano, and red pepper flakes; sauté for 1 minute.
- Stir in sun-dried tomatoes, heavy cream, and chicken broth. Bring to a simmer and cook for 3-4 minutes.
- Add Parmesan cheese and stir until melted and sauce is thickened.
- Return chicken to the skillet and toss to coat in the sauce.
- Add cooked pasta and mix well. Garnish with fresh basil before serving.
Notes
For a spicier version, increase the red pepper flakes. Ensure chicken is fully cooked to avoid any food safety issues.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 6g
- Fat: 35g
- Carbohydrates: 50g
- Protein: 40g