Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup (15g) fresh basil, chopped
  • Pinch of red pepper flakes (optional)
  • 1/4 cup (30g) all-purpose flour (for dredging the chicken)
  • 1 lb (454g) pasta of your choice (fettuccine, spaghetti, or penne recommended)
  • Salt, for pasta water

Instructions:

  1. Dredge chicken in flour seasoned with salt, pepper, Italian seasoning and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown and cooked through. Remove from the skillet and set aside.
  3. Add olive oil to the skillet and sauté garlic until fragrant.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Stir in heavy cream and Parmesan cheese until melted and smooth.
  6. Add sun-dried tomatoes, basil, and red pepper flakes (if using). Simmer for a few minutes to allow the flavors to meld.
  7. While the sauce simmers, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  8. Add the cooked pasta and chicken to the sauce. Toss to coat. If the sauce is too thick, add a little pasta water to reach desired consistency.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh basil.