Ingredients
Method
Preparation
- Season the chicken cutlets with salt and pepper on both sides.
- In a large skillet over medium-high heat, warm 1 tablespoon of olive oil.
- Sear the chicken until it's golden and cooked through—about 3-4 minutes per side. Remove the chicken and keep it warm.
- Boil a pot of salted water and cook the pasta according to package instructions until al dente, reserving ½ cup of the pasta cooking water.
Cooking
- In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes.
- Pour in the heavy cream and bring everything to a gentle simmer.
- Stir in the grated Parmesan cheese, allowing it to melt into a velvety sauce. Use reserved pasta water to adjust the consistency if needed.
- Slice the cooked chicken and incorporate it back into the skillet with the drained pasta, tossing everything together to coat.
- Serve immediately, garnished with extra Parmesan or fresh basil if desired.
Nutrition
Notes
Use fresh ingredients for best flavor. Don’t overcook the chicken to keep it juicy. Reserve pasta water for sauce adjustments.