Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 8 ounces pasta of your choice (I love using penne or fettuccine)
- Fresh basil leaves for garnish
Feel free to substitute heavy cream with half-and-half for a lighter version, and if you’re out of Parmesan, a bit of pecorino can work wonders too.
Instructions
- Start by seasoning the chicken breasts with salt, pepper, oregano, garlic powder, and onion powder. This is your foundation of flavor, much like my mom’s magical use of spices.
- In a large skillet over medium-high heat, warm the olive oil. Add the chicken and cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set it aside.
- In the same skillet, pour in the chicken broth and bring it to a simmer, scraping up any bits stuck to the bottom. These bits are pure flavor gold.
- Stir in the heavy cream and sun-dried tomatoes, letting the sauce simmer until slightly thickened, about 5 minutes.
- Reduce the heat and add the Parmesan cheese, stirring until it melts into the sauce, creating a silky texture.
- Meanwhile, cook your pasta according to package instructions. Drain and set aside.
- Add the chicken back to the skillet, coating it in the sauce, and let it cook for another 3-4 minutes.
- Combine the pasta with the sauce and chicken, tossing to ensure every noodle is coated in that creamy goodness.
- Garnish with fresh basil leaves before serving. This touch of freshness is like the stories my dad would tell, adding an unexpected layer of joy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Marry Me Chicken Pasta, recipe, cooking, food
