Description
Indulge in this restaurant-quality Italian-inspired dish that pairs golden-seared chicken breast with a velvety, sun-dried tomato and parmesan cream sauce. Perfect for busy weeknights, this recipe balances the richness of heavy cream with the bright, acidic punch of sun-dried tomatoes and aromatic garlic, ensuring every bite is packed with savory depth and professional flavor.
Ingredients
1.5 lbs chicken breast, sliced into thin cutlets
12 oz penne or rigatoni pasta
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1/2 cup parmesan cheese, freshly grated
4 garlic cloves, minced
1/2 cup chicken broth
1 tsp dried oregano
1/4 tsp red pepper flakes
2 tbsp olive oil
Salt and black pepper to taste
Instructions
Boil a large pot of salted water and cook the pasta until al dente.
Drain the pasta, reserving 1/2 cup of the starchy cooking water.
Season chicken cutlets with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken for 5 minutes per side until golden and cooked through, then remove and set aside.
In the same skillet, add minced garlic, dried oregano, and red pepper flakes, sautéing until fragrant.
Stir in the sun-dried tomatoes and chicken broth, simmering for 2 minutes.
Lower the heat and stir in the heavy cream and parmesan cheese until smooth.
Add the cooked pasta and sliced chicken back into the skillet.
Toss to coat, adding reserved pasta water if needed to reach desired sauce consistency.
Notes
Ensure the parmesan cheese is freshly grated rather than using pre-grated canned versions to help the sauce remain smooth rather than grainy. Serve immediately while hot.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Stovetop
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 5g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg