Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until translucent. Add minced garlic and cook for another minute until fragrant. Stir in the sun-dried tomatoes and cook for 2-3 minutes to release their flavor.
Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce heat and let it thicken for 5-7 minutes. Stir in the grated Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.
Slice the cooked chicken breasts and add them back to the skillet with the sauce. Stir to coat the chicken with the creamy sun-dried tomato sauce. Let it simmer for a few more minutes to heat through.
Meanwhile, cook the pasta according to package directions until al dente. Drain the pasta and add it to the skillet with the chicken and sauce. Toss to combine, ensuring the pasta is evenly coated with the creamy sauce.
Serve the Creamy Sun-Dried Tomato Chicken Pasta immediately. Garnish with extra Parmesan cheese and fresh basil, if desired. Enjoy!
This dish pairs well with a side of garlic bread or a fresh garden salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This recipe is a keeper! So easy to make and the flavors are fantastic. The combination of the sun-dried tomatoes and cream is perfect.
This was a hit with the whole family! The flavors were well-balanced, and the chicken was so tender. Highly recommend!
Really enjoyed this dish. The sun-dried tomatoes added a wonderful depth of flavor. The chicken was cooked perfectly. Only suggestion would be to add a bit more herbs.
