Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz penne pasta
- 1 tbsp butter
- 2 cloves minced garlic
- 1/2 cup sun-dried tomatoes
- 1/4 cup chopped fresh basil
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Season chicken with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a pan over medium heat. Cook chicken for 5-6 minutes per side until golden brown. Remove and set aside.
- In the same pan, melt butter and sauté minced garlic for 30 seconds.
- Add chicken broth, heavy cream, parmesan cheese, basil, and oregano. Stir well.
- Slice the cooked chicken and add it back to the pan along with sun-dried tomatoes.
- Simmer for 3-4 minutes until sauce thickens slightly.
- Toss in cooked pasta and fresh basil. Mix well.
- Serve hot with extra parmesan if desired.
Notes
- Use fresh basil for the best flavor.
- Adjust seasoning to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg