# What Goes In:
→ Meats
01 - 2 large boneless, skinless chicken breasts
→ Pasta
02 - 340 g (12 oz) penne or fettuccine pasta
→ Dairy
03 - 120 ml (½ cup) heavy cream
04 - 60 g (½ cup) freshly grated parmesan cheese
→ Vegetables & Aromatics
05 - 4 cloves garlic, minced
06 - 50 g (½ cup) sun-dried tomatoes, drained and sliced
07 - 1 small yellow onion, finely diced
08 - 2 tbsp olive oil
→ Liquids
09 - 250 ml (1 cup) low-sodium chicken broth
→ Spices & Herbs
10 - 1 tsp dried oregano
11 - ½ tsp crushed red pepper flakes (optional, for heat)
12 - Salt and black pepper, to taste
13 - Fresh basil leaves, for garnish
# How to Make It:
01 - Cook the pasta according to package directions until al dente. Reserve 120 ml (½ cup) of pasta water, then drain and set aside.
02 - Season chicken breasts with salt and black pepper on both sides.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5-6 minutes per side, or until golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, add onion and cook for 2-3 minutes until translucent. Stir in garlic, sun-dried tomatoes, oregano, and red pepper flakes; sauté 1 minute.
05 - Pour in chicken broth and bring to a simmer, scraping up any browned bits from the skillet.
06 - Reduce heat to low. Stir in heavy cream and parmesan cheese. Simmer until the sauce begins to thicken, about 3-4 minutes.
07 - Slice the cooked chicken into strips and return to the skillet. Add drained pasta and toss everything together, adding reserved pasta water as needed to loosen the sauce. Season with additional salt and pepper, if needed. Garnish with fresh basil before serving.
