Description
This dish is rich, creamy, and straight-up seductive. Think tender seared chicken in a luscious sun-dried tomato cream sauce with garlic, Parmesan, and just enough spice to keep things interesting. Toss all that goodness with pasta and BOOM — it’s the kind of dinner that makes people fall in love. Or at least propose second helpings.
Ingredients
Main Players:
2 large boneless, skinless chicken breasts (sliced in half lengthwise)
Salt & pepper, to taste
1 tsp paprika
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
½ cup sun-dried tomatoes (oil-packed, drained + chopped)
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ tsp red pepper flakes (optional, but yes please)
8 oz pasta (fettuccine, penne, or whatever you love)
Fresh basil or parsley, for garnish
Instructions
Season + Sear: Pat chicken dry and season both sides with salt, pepper, and paprika. In a large skillet, heat olive oil over medium heat and sear chicken until golden and cooked through (about 4–5 mins per side). Remove and set aside.
Make the Sauce: In the same skillet, melt butter. Add garlic and sun-dried tomatoes, sauté for a minute until fragrant. Pour in the cream and broth, stir to combine, and bring to a gentle simmer.
Add the Cheese + Spice: Stir in Parmesan and red pepper flakes. Let the sauce bubble for 2–3 minutes until slightly thickened and dreamy.
Cook the Pasta: Meanwhile, cook your pasta in salted boiling water until al dente. Reserve a bit of pasta water, then drain.
Bring It Together: Slice your cooked chicken and add it to the sauce. Add the pasta and toss it all together. If it needs loosening, splash in some of that reserved pasta water.
Serve + Swoon: Plate it up, sprinkle with herbs, and serve while hot and creamy. Bonus points for candles and a cheeky glass of wine.
Notes
Veggie Version: Skip the chicken and add sautéed mushrooms, spinach, or roasted red peppers.
• Dairy-Free: Use coconut cream and a vegan parm sub — still decadent.
• Add-ins: Crispy bacon, roasted broccoli, or crushed walnuts for crunch
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~630 per serving
- Protein: ~35g