Description
A creamy, flavorful chicken pasta with sun-dried tomatoes, garlic, and Parmesan that’s so delicious, it just might win hearts.
Ingredients
Scale
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2 lbs potatoes, sliced
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1 onion, quartered
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1/2 cup canola oil
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1/2 cup olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon paprika (optional)
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1 teaspoon garlic powder (optional)
Instructions
- Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and sear chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic until fragrant. Add sun-dried tomatoes and cook for 1–2 minutes.
- Pour in chicken broth and heavy cream, stirring to combine. Simmer gently, then mix in Parmesan and red pepper flakes until creamy.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
- Return chicken to the skillet and simmer in the sauce for 5–6 minutes until cooked through.
- Toss pasta into the sauce until well coated. Slice chicken and place on top. Garnish with fresh basil and serve warm.
Notes
This pasta is best served immediately but can be stored in the fridge for up to 3 days. Reheat gently with a splash of cream or broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American