Incredibly Tender Chicken Pasta in Thick Creamy Sun Dried Tomato Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Flay open and cut chicken breasts in half, then place in a Ziploc bag and pound to tenderize.

Dredge chicken in a mixture of flour, salt, pepper, onion powder, and garlic powder.

Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium heat.

Add chicken breasts to the skillet and cook for 4-5 minutes on each side until browned and cooked to an internal temperature of 165°F.

Remove chicken from the skillet and set aside.

Reduce heat to medium-low and add more olive oil and butter to the skillet.

Add 1 tablespoon of minced garlic and sauté for about 1 minute.

Add 1 cup of chicken broth and 1 1/2 cups of heavy whipping cream to the skillet.

Stir in 1 tablespoon of Italian seasoning and 1/4 teaspoon of red pepper flakes.

Add 1/2 to 3/4 cup of Parmesan cheese and stir until combined, letting it simmer for a couple of minutes.

Boil water and cook bow tie pasta according to package instructions.

Return chicken to the skillet, coating both sides with the sauce.

Add chopped sun-dried tomatoes and stir into the sauce, letting it simmer for about 3 minutes.

Remove from heat and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens