Ingredients
Equipment
Method
- Cook the pasta according to package directions. Drain and set it aside.
- While the pasta cooks, season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until it is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer.
- Stir in the heavy cream, sun-dried tomatoes, and dried oregano. Let the sauce simmer for 3-4 minutes to thicken slightly.
- Reduce the heat to low. Stir in the grated Parmesan cheese until it melts and the sauce is smooth. Add the optional red pepper flakes.
- Return the cooked chicken and pasta to the skillet. Toss to combine everything with the sauce.
- Serve the pasta immediately, garnished with fresh basil.
Nutrition
Notes
For extra vegetables, add a handful of fresh spinach to the sauce with the cream and let it wilt. You can use the oil from the sun-dried tomato jar to cook the chicken for more flavor.