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 grated Parmesan cheese
- 2 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Season chicken cutlets with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear chicken until golden brown (about 3-4 minutes per side). Remove from skillet.
- Cook pasta in salted boiling water until al dente; reserve ½ cup of cooking water before draining.
- In the same skillet, sauté minced garlic in olive oil for about 30 seconds, then add chopped sun-dried tomatoes and cook for another minute.
- Pour in heavy cream and simmer gently. Stir in grated Parmesan until melted and smooth; adjust consistency using reserved pasta water if necessary.
- Slice chicken into strips and return to the skillet along with drained pasta. Toss gently to coat evenly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 650
- Sugar: 4g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg