Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 8 oz pasta (penne or rigatoni)
- 3 cloves garlic
- ½ cup sun-dried tomatoes
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Season the chicken cutlets with salt and pepper. In a skillet over medium-high heat, warm olive oil and sear the chicken until golden, about 3-4 minutes per side. Remove from skillet.
- Boil salted water in a pot, cook pasta until al dente, then drain and reserve some cooking water.
- In the same skillet, sauté garlic in olive oil until fragrant. Add sun-dried tomatoes and cook briefly.
- Pour in heavy cream and simmer gently; stir in Parmesan until smooth. Adjust thickness with reserved pasta water as needed.
- Slice the chicken, add to the skillet along with drained pasta, and toss to combine. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 620
- Sugar: 4g
- Sodium: 640mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg