This Marry Me Chicken Pasta Delivers Creamy Delight

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup sun-dried tomatoes (packed in oil), roughly chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• to taste salt and pepper
• 8 oz penne pasta
• 1 cup grated Parmesan cheese
• 1 4 cup fresh basil, chopped, for garnish

Instructions

1. In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. In a large skillet over medium heat, add olive oil. Season the chicken breasts with salt, pepper, and Italian seasoning. Sear the chicken for about 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another minute. Pour in the chicken broth and bring to a simmer. Then, add the heavy cream and stir until the mixture is well combined and slightly thickened (about 2-3 minutes).
4. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. Add the cooked penne pasta and sliced chicken to the sauce, tossing everything together until evenly coated.
5. Season with additional salt and pepper if needed.
6. Plate the chicken pasta, garnishing with fresh basil for a pop of color and flavor.