Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 pound (454g) pasta (fettuccine or linguine recommended)
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon (2.5ml) red pepper flakes (adjust to taste)
  • 1/2 cup (120ml) oil-packed sun-dried tomatoes, drained and chopped
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (5g) fresh basil leaves, chopped, plus more for garnish
  • Salt and pepper to taste

Instructions:

  1. Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. Season chicken with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature of 165°F or 74°C). Remove chicken from skillet and set aside.
  4. Add remaining olive oil to the skillet. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
  5. Add sun-dried tomatoes and chicken broth to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  6. Stir in heavy cream and Parmesan cheese. Cook until the sauce has thickened slightly, about 2-3 minutes.
  7. Add cooked chicken and pasta to the sauce. Toss to coat, adding pasta water as needed to adjust consistency.
  8. Stir in fresh basil. Serve immediately, garnished with extra Parmesan cheese and basil.