Ingredients:

4 boneless skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

3 cloves garlic (minced)

1 cup heavy cream

1/2 cup sun-dried tomatoes (chopped)

1/2 cup chicken broth

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes (optional)

1 cup Parmesan cheese (grated)

8 oz pasta (penne, fettuccine, or your choice)

Fresh basil (for garnish)

Instructions:

Season the chicken breasts with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through.

Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.

Add the sun-dried tomatoes, heavy cream, Italian seasoning, and crushed red pepper flakes (if using). Stir well to combine.

Let the sauce simmer for 5 minutes, allowing it to thicken slightly.

Stir in the grated Parmesan cheese until smooth and creamy.

Cook the pasta according to package directions. Drain and reserve 1/2 cup of pasta water.

Slice the cooked chicken breasts into thin strips.

Add the cooked pasta to the skillet with the creamy sauce and toss to coat.

Add a little reserved pasta water if the sauce needs to loosen.

Stir in the sliced chicken and mix well.

Garnish with fresh basil and additional Parmesan cheese if desired.

Serve warm and enjoy!