Instructions
Step 1: Cook the pasta according to package instructions until al dente. Drain and set aside.
Step 2: Season chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat and cook chicken for 5–6 minutes per side, or until golden brown and cooked through. Transfer to a plate.
Step 3: In the same skillet, melt butter and sauté garlic and chopped onion until softened, about 2–3 minutes.
Step 4: Deglaze the pan with white wine, scraping up any browned bits. Simmer for 2–3 minutes.
Step 5: Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and red pepper flakes (if using), stirring until cheese is melted and sauce thickens slightly.
Step 6: Add sun-dried tomatoes or roasted red peppers, then return cooked pasta to the skillet. Toss to coat evenly in the sauce.
Step 7: Nestle the seared chicken breasts on top of the pasta and spoon some sauce over them. Let everything heat together for 2–3 minutes.
Step 8: Garnish with chopped parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to revive the sauce. Not recommended for freezing due to the creamy sauce.
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