INGREDIENTS
- 1 lb chicken breast, cut into bite-sized pieces
- 8 oz penne or rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh basil leaves
INSTRUCTIONS
- Boil pasta according to package instructions; reserve ½ cup pasta water.
- Season chicken with Italian seasoning, salt, and pepper. Brown in olive oil over medium heat; remove.
- In the same pan, sauté garlic and sun-dried tomatoes for 1 minute.
- Stir in chicken broth, heavy cream, and Parmesan; simmer for 3 minutes.
- Toss in chicken, cooked pasta, and reserved pasta water until creamy.
- Garnish with fresh basil.
Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4
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