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Directions
1. Begin by boiling salted water and cooking the pasta according to the package instructions. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken breasts with garlic powder, onion powder, salt, and pepper.
3. Cook chicken in the skillet until golden and cooked through, about 5-7 minutes per side. Remove chicken from the skillet and set aside.
4. In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream, chicken broth, Italian seasoning, and sun-dried tomatoes. Let the sauce simmer for about 5 minutes to thicken slightly.
5. Slice the rested chicken breasts and return them to the skillet. Stir in the Parmesan cheese until melted and the sauce is creamy.
6. Toss the cooked pasta into the skillet with the chicken and sauce. Combine well so the pasta is beautifully coated.
7. Serve garnished with fresh basil and additional Parmesan if desired.
Variations & Tips
For those who like a bit of spice, add a pinch of red pepper flakes to the sauce for a little kick. If you have dietary restrictions, you can substitute the heavy cream with a plant-based creamer and use gluten-free pasta. For picky little eaters, you might want to keep the sun-dried tomatoes chunky so they can easily set them aside if they prefer.
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