Ingredients
Scale
- 1 lb boneless skinless chicken breasts, sliced
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 8 oz pasta, penne or rigatoni
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
Instructions
- Season chicken cutlets with salt and pepper. In a skillet, heat 1 tablespoon olive oil and sear chicken until golden (3-4 minutes per side). Remove and keep warm.
- Boil salted water in a pot and cook pasta until al dente; reserve ½ cup cooking water before draining.
- In the same skillet, add another tablespoon of olive oil, sauté garlic until fragrant, then add sun-dried tomatoes.
- Pour in heavy cream, simmer gently, adding Parmesan until smooth; adjust thickness with reserved pasta water if needed.
- Return sliced chicken and drained pasta to the skillet; toss to coat evenly and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 682
- Sugar: 4g
- Sodium: 470mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 129mg