Description
A delicious creamy garlic chicken pasta with sun-dried tomatoes and Parmesan cheese.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 680g)
- 4 cloves fresh garlic, minced
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup heavy cream (240ml)
- 8 oz fettuccine or penne pasta (about 225g)
- 1 cup low-sodium chicken broth (240ml)
- ½ cup freshly grated Parmesan cheese (50g)
- 2 tsp Italian seasoning
- 2 tbsp olive oil
Instructions
- Prepare ingredients by chopping garlic and sun-dried tomatoes.
- In a large skillet over medium heat, add olive oil and sear chicken breasts for about 5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté garlic for about one minute until fragrant. Add sun-dried tomatoes, then pour in chicken broth and heavy cream. Bring to a gentle simmer.
- Return the chicken to the skillet along with Parmesan cheese and Italian seasoning. Cook together for another five minutes until bubbly.
- Meanwhile, boil water in another pot; cook pasta according to package instructions until al dente. Drain well.
- Toss cooked pasta with the sauce mixture until combined. Serve garnished with extra Parmesan if desired.
Notes
- This dish pairs well with a side salad.
- For a lighter version, use less cream or low-fat options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg