# What You Need:
→ 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.
08 - Season with additional salt and pepper, if needed. Garnish with fresh basil before serving.
