A creamy chicken pasta recipe combining succulent chicken, a rich and flavorful creamy tomato sauce, and perfectly cooked pasta to create a symphony of savory Italian flavors. Ideal for romantic dinners or special occasions.
Ingredients
Scale:
2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup sun-dried tomatoes, chopped
1 pound pasta of your choice (such as fettuccine or penne)
Fresh basil leaves, for garnish
Additional parmesan cheese, grated
Freshly chopped parsley
Cracked black pepper
Instructions
Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, oregano, and garlic powder. Sear the chicken to seal in juices.
Add the chicken to the skillet and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove and rest the chicken.
In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant.
Pour in chicken broth and bring to a simmer, allowing the liquid to reduce by half.
Stir in heavy cream, parmesan cheese, and sun-dried tomatoes. Simmer until the sauce thickens.
Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
Return cooked chicken to the skillet, simmering for another 3-4 minutes.
Add the drained pasta to the skillet, tossing to coat with the sauce. Adjust seasoning.
Garnish with fresh basil leaves, additional parmesan cheese, and parsley before serving.
