Ingredients
4 boneless, skinless chicken breasts
12 oz (340g) penne pasta
1 cup (150g) sun-dried tomatoes
1 cup (240ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
4 cloves garlic
1 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
6 oz (170g) marinara sauce (low-sodium)
1 tbsp unsalted butter (optional)
Fresh basil for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Sauté garlic and Italian seasoning for 1-2 minutes.
Add chicken breasts, salt, and pepper. Cook 5-6 minutes per side until golden brown.
Transfer cooked chicken to a plate. Add marinara sauce to the skillet, stirring to deglaze.
In a separate pot, cook pasta according to package instructions. Reserve 1/2 cup pasta water.
Return chicken to the skillet with marinara sauce. Add sun-dried tomatoes and stir.
Stir in heavy cream, Parmesan cheese, and butter (if using). Simmer 5-7 minutes until sauce thickens.
Add cooked pasta to the skillet and toss until fully coated. Add pasta water as needed.
Sprinkle with fresh Parmesan and basil before serving.
Notes
For a halal version, use certified halal chicken and melts.
Substitute heavy cream with full-fat coconut milk for a dairy-free option.
Leftovers store well in the fridge for up to 3 days.
Serve with garlic bread or steamed vegetables for a complete meal.
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Sautéing/Simmering
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg