Ingredients:
For the Pasta:
10 ounces of fettuccine, penne, or spaghetti
For the Sauce:
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 1/2 tsp chili flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp butter
- 1/2 cup sun-dried tomatoes, chopped
For the Chicken:
- 2-3 chicken breasts
- Salt and pepper, to taste
- Olive oil from the sun-dried tomato jar
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Chicken:
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat a few tablespoons of olive oil from the sun-dried tomato jar over medium heat.
- Cook the chicken breasts until they are golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside. Once cool, slice the chicken into strips or bite sized pieces.
3. Make the Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the heavy cream, Parmesan cheese, chili flakes, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Add the chopped sun-dried tomatoes to the sauce.
- Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
4. Combine and Serve:
- Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly.
- Add the sliced chicken back into the skillet, stirring gently to combine.
- Cook for an additional 2-3 minutes until everything is heated through.
- Serve immediately, garnished with additional Parmesan cheese and chili flakes if desired.
Enjoy your delicious Tuscan Chicken Pasta!
