👩🍳 Instructions
1
Slice chicken breasts in half horizontally or pound to even thickness. Season with salt, pepper, and Italian seasoning.
2
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Sear chicken 3-4 minutes per side until golden. Transfer to a plate and tent with foil.
3
Lower heat to medium, add butter and 1 tablespoon olive oil to the skillet. Add garlic and sun-dried tomatoes and sauté 30-60 seconds until fragrant.
4
Pour in white wine and deglaze the pan, scraping up browned bits. Reduce by half, about 2 minutes.
5
Add chicken stock and bring to a simmer. Stir in heavy cream and simmer 3-4 minutes until slightly thickened.
6
Whisk in grated Parmesan until smooth, add red pepper flakes if using and lemon juice to brighten.
7
Return chicken to the skillet and simmer gently 6-8 minutes until internal temperature reaches 160-165°F. Remove from heat and let rest.
8
While chicken finishes, cook pasta in salted boiling water to al dente. Reserve 1 cup pasta water before draining.
9
Toss pasta into the sauce with a splash of reserved pasta water and combine until evenly coated. Slice chicken and place on top or toss through the pasta.
10
Garnish with extra Parmesan and chopped basil. Serve warm.
