Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon Italian seasoning (5ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 3 cloves garlic, minced (about 1 tablespoon/15g)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (75g)
  • 1/2 cup chicken broth (120ml)
  • 1 cup heavy cream (240ml)
  • 1/2 cup grated Parmesan cheese, plus more for serving (50g)
  • 1 teaspoon Italian seasoning (5ml)
  • 1/4 teaspoon red pepper flakes (optional, 1.25ml)
  • Salt and pepper to taste
  • 1 pound pasta (450g) – fettuccine, linguine, or penne work well
  • Reserved pasta water (about 1/2 cup/120ml)
  • Fresh basil leaves, chopped, for garnish

Instructions:

  1. Pat the chicken breasts dry and season with olive oil, Italian seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside to rest.
  3. While the chicken is cooking, cook the pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
  4. In the same skillet, melt butter over medium heat. Add onion and sauté until softened (about 5 minutes). Add garlic and sauté until fragrant (about 1 minute).
  5. Add sun-dried tomatoes and chicken broth to the skillet. Bring to a simmer and cook for 2-3 minutes. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer until the sauce has thickened slightly (about 5 minutes).
  6. Slice the cooked chicken breasts and add them to the sauce. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to reach desired consistency. Stir to combine. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.