Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 cup all-purpose flour, for dredging

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

2 tablespoons olive oil

4 tablespoons butter, divided

2 medium shallots, finely chopped

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1/2 cup sun-dried tomatoes, oil-packed, drained and chopped

1/4 cup fresh basil, chopped, plus more for garnish

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

1/2 cup Parmesan cheese, grated, plus more for serving

1 lb of your favorite pasta (fettuccine, linguine, or penne work well)

Instructions

Step 1: Pat the chicken pieces dry with paper towels. In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.

Step 2: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed). Sear for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet and set aside.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped shallots and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring the broth to a simmer and let it reduce slightly, about 2-3 minutes.

Step 5: Stir in the heavy cream, sun-dried tomatoes, dried oregano, and red pepper flakes if using. Bring the sauce to a gentle simmer and cook for about 5-7 minutes, or until it has thickened slightly.

Step 6: Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Season the sauce with salt and pepper to taste.

Step 7: Add the cooked chicken back to the skillet with the sauce. Stir to coat the chicken evenly. Let it simmer for a few minutes to warm through. Stir in the chopped fresh basil.

Step 8: While the chicken and sauce are simmering, cook the pasta according to package directions. Salt the pasta water generously. Cook until al dente. Reserve about 1 cup of pasta water before draining.

Step 9: Add the cooked pasta to the skillet with the chicken and sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency. Serve immediately, garnished with extra Parmesan cheese and fresh basil.

Tips & Variations

Use fresh sun-dried tomatoes if possible for a more vibrant flavor, or substitute with roasted red peppers for a twist.

For a lighter version, substitute half of the heavy cream with milk or use Greek yogurt stirred in at the end off the heat.

Add toasted pine nuts or chopped walnuts for added texture and richness.

If you prefer a spicier dish, increase the red pepper flakes to taste.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time to ensure they are cooked through.

Can I prepare the sauce ahead of time?

The sauce can be made ahead and stored separately in the refrigerator for up to 2 days. Reheat gently before combining with freshly cooked chicken and pasta.