A rich and creamy pasta dish with tender chicken and comforting flavors that make it a true family favorite.
450 g (1 lb) boneless, skinless chicken breasts, sliced
340 g (12 oz) pasta
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup (240 ml) chicken broth
1 ½ cups (360 ml) heavy cream
¾ cup (75 g) grated Parmesan cheese
½ cup (70 g) sun-dried tomatoes, chopped
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
1 teaspoon salt
½ teaspoon black pepper
¼ cup (10 g) fresh basil, chopped
Cook pasta in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.
Season chicken with salt, pepper, paprika, and Italian seasoning. Cook in olive oil until golden and cooked through. Remove and set aside.
Melt butter in the same skillet, add garlic, and cook briefly until fragrant.
Add chicken broth and simmer, then stir in heavy cream and gently thicken.
Mix in Parmesan, sun-dried tomatoes, and red pepper flakes.
Return chicken and pasta to the skillet, tossing to coat. Add reserved pasta water if needed.
Finish with fresh basil and serve warm.
For best results, use freshly grated Parmesan and avoid boiling the sauce. Reheat leftovers gently with a splash of milk or cream to maintain a smooth, creamy texture.