Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon (5ml) Italian seasoning
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 cup (120ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (15g) chopped fresh basil, plus more for serving
  • 1 pound (450g) pasta (fettuccine, linguine, or penne recommended)

Instructions:

  1. Season chicken with Italian seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from skillet and set aside.
  3. Add garlic and sun-dried tomatoes to the skillet. Sauté until fragrant (about 1 minute).
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream and Parmesan cheese. Simmer until the sauce thickens slightly (about 5 minutes), stirring occasionally.
  5. Return the cooked chicken to the skillet. Stir in the basil.
  6. While the sauce is simmering, cook pasta according to package directions until al dente.
  7. Drain the pasta and add it to the skillet with the chicken and sauce. Toss to combine.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh basil.