Ingredients
Method
- Season the chicken breasts generously with salt, pepper, and half the Italian seasoning. Let them sit at room temperature for 15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts. Cook for 6-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Meanwhile, bring a large pot of salted water to boil. Cook the angel hair pasta according to package directions, usually 3-4 minutes. Drain and set aside, reserving 1 cup of pasta water.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add the chopped sun-dried tomatoes and remaining Italian seasoning. Stir for another minute.
- Pour in chicken broth, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- Reduce heat to medium-low. Stir in heavy cream and red pepper flakes. Let the sauce simmer gently for 3-4 minutes until slightly thickened. Season with salt and pepper to taste.
- Add Parmesan cheese, stirring until melted and incorporated.
- Return the chicken to the skillet, spooning sauce over each piece. Let everything simmer together for 2-3 minutes.
- Toss the cooked angel hair pasta with the sauce, adding reserved pasta water if needed for consistency. Arrange pasta on plates, top with chicken, and garnish with fresh basil.
Notes
Pound chicken breasts to even thickness before cooking. Use freshly grated Parmesan for better flavor. Reserve pasta water for sauce consistency. Adjust seasoning based on sun-dried tomatoes' saltiness.