Use fresh Parmesan for best flavor. Don’t overcook chicken. Reserve pasta water to adjust sauce consistency. Optional vegetables can be added for extra color and nutrition.
Tender chicken strips in a rich, garlicky cream sauce with sun-dried tomatoes and Parmesan, served over pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
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400 g / 14 oz pasta (fettuccine, penne, or spaghetti)
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2 tablespoons olive oil
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500 g / 1 lb boneless, skinless chicken breasts, sliced
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½ teaspoon salt
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¼ teaspoon black pepper
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3 cloves garlic, minced
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120 g / ½ cup sun-dried tomatoes, chopped
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240 ml / 1 cup heavy cream
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120 ml / ½ cup chicken broth
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100 g / 1 cup freshly grated Parmesan cheese
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1 teaspoon dried Italian herbs or 1 tablespoon fresh basil
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2 tablespoons chopped parsley
Instructions
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Cook pasta until al dente; reserve ¼ cup pasta water.
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Heat oil; cook chicken 5–6 min until golden and cooked through; remove.
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Sauté garlic 30 sec; add sun-dried tomatoes 1–2 min.
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Pour in cream and broth; stir in Parmesan and herbs.
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Return chicken; simmer 2–3 min.
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Add pasta; toss gently, use reserved water if needed.
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Garnish with parsley; serve immediately.